Egg Salad

This creamy and tangy egg salad combines hard-boiled eggs, mayonnaise, and fresh herbs for a nostalgic dish that’s perfect for picnics and light lunches.

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Prep Time 15

Total Time 15

Servings: 6 servings

Course: Lunch, Snack

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

Main Ingredients

10 pieces Hard-Boiled Eggs The star of the dish; depend on freshness for the best flavor.
½ cup Mayonnaise Adds creaminess; Greek yogurt can be swapped for a lighter option.
2 to 4 tablespoons Pickle Relish or Diced Pickles Delivers crunch and tang; use chopped dill pickles for extra flavor.
2 teaspoons Yellow Mustard Boosts the dish’s depth; Dijon mustard can add a delicate twist.
1 tablespoon Fresh Dill Imparts herby freshness; dried dill can work in a pinch, but fresh is always best!
1½ tablespoons Fresh Chives Adds a mild onion flavor; green onions could be a nice alternative.
½ teaspoon Salt Enhances flavors; adjust based on preference.
¼ teaspoon Pepper Adds warmth; white pepper can provide subtlety without visual specks.

Method

Preparation

Gently peel your hard-boiled eggs and dice them into small pieces.
Place the diced eggs in a medium bowl.
Add in the remaining ingredients and stir gently until thoroughly combined.
Taste test and add additional seasoning if needed.
Garnish with some fresh dill or chives and serve with crackers, or as a sandwich.

Notes

Common mistakes to avoid include over-mixing, underseasoning, and ignoring fresh herbs. For pro tips, try adding lemon juice for brightness, let it chill for 30 minutes, or make it a day ahead for better flavor infusion.