Creamy Egg Salad with Fresh Herbs for a Flavor Boost
Experience a delightful twist on classic egg salad with fresh herbs and zesty flavors, perfect for any meal.
Equipment
- Pot
- medium mixing bowl
- Whisk
- - Plastic wrap
Ingredients
For the Salad
- 6 large eggs hard-boiled
- 1/2 cup mayonnaise or Greek yogurt for a lighter option
- 1 tablespoon Dijon mustard can substitute yellow mustard
- 1 tablespoon fresh lemon juice bottled juice can be used
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper omitting for milder flavor is an option
- 1/4 cup red onion diced
For the Fresh Herbs
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh dill or use dried dill in smaller quantity
- 2 tablespoons capers optional; can replace with olives or pickles
Instructions
Directions
- Prepare Eggs: Begin by hard boiling the eggs in a pot of water. Once cooked, peel and chop them into bite-sized pieces.
- Make Dressing: In a medium mixing bowl, whisk together mayonnaise, Dijon mustard, fresh lemon juice, sea salt, and freshly ground black pepper until creamy.
- Combine Ingredients: Gently mix in the diced red onion, then fold in the chopped eggs, chives, and dill. Aim for a light touch to maintain texture.
- Chill: Cover the bowl with plastic wrap and refrigerate for about 20 minutes to allow the flavors to meld.
- Serve: Stir the egg salad before serving, adjust seasoning if needed, and enjoy it on whole grain bread or fresh greens.
Notes
Optional: Garnish with extra chopped chives for a vibrant finish. Great for meal prep and can last up to 5 days in the fridge.