Literally The BEST Egg Salad

This egg salad is a game changer! Creamy, zesty, and packed with fresh herbs for an irresistible flavor.

Prep Time 15

Cook Time 15

Total Time 30

Course Lunch, Snack

Cuisine American

Servings 4 servings

Start by placing the 8 large eggs in a medium saucepan and cover them with cold water, ensuring there’s about an inch of water above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 10-12 minutes.
After the time is up, carefully drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes.
Once the eggs are cool, gently tap each egg on the counter to crack the shell and peel it under running water to make the process easier. After peeling, chop the eggs into bite-sized pieces and transfer them to a mixing bowl.
To the chopped eggs, add the 1/4 cup mayonnaise, 1 tablespoon minced fresh dill, 2 tablespoons minced chives, 2 tablespoons Dijon mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Using a fork, gently mix everything together until well combined. Be careful not to mash the eggs too much; you want to maintain some texture.
Before serving, taste your egg salad and adjust the seasoning if necessary.

Make sure your eggs are fresh for the best flavor and texture.
Don't overcook the eggs, as this can lead to a rubbery texture.
Let the egg salad chill in the fridge for at least 30 minutes before serving for the flavors to meld.

Keyword Creamy, Easy, Quick