Description
This easy egg salad is a classic, family-favorite recipe that will have everyone asking you to share the recipe! It's creamy, super simple, and is tasty by itself or as an egg salad sandwich.
Ingredients
Scale
- 8 large eggs
- 2 green onions, chopped
- ⅓ cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon fresh dill, chopped
- 2 teaspoons chopped chives
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Add eggs to water: add the eggs to a medium saucepan and fill it with cold water until the eggs are covered by about 2 inches of water. Bring to a boil.
- Cook the eggs: once the pan reaches a boil, turn off the heat but leave the pan on the burner. Cover it and let it sit for 10-12 minutes.
- Remove the eggs: take the eggs out of the pan and rinse them under cold water to make them easier to peel.
- Chop the eggs: peel and roughly chop the eggs.
- Mix: add the chopped eggs and all of the remaining ingredients to a large bowl and stir to mix. Taste and add more salt and pepper if desired.
- Serve: serve cold. Serve plain or in a sandwich, lettuce cups, on salad, or as a dip.
Notes
- Eggs: you can also buy pre-cooked hardboiled eggs for this recipe to save time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1/4th of recipe
- Calories: 230
- Sugar: 2.7g
- Sodium: 665mg
- Fat: 16.2g
- Saturated Fat: 4.2g
- Carbohydrates: 6.5g
- Fiber: 0.4g
- Protein: 13.1g
- Cholesterol: 377mg
Keywords: egg salad, mayonnaise, side dish