Just in case you are about to have a bunch of hard boiled (Easter) eggs at your house soon, I thought I would share my all-time favorite egg salad recipe.
I most often make this classic egg salad, but I’ll also share a few ways to modify this for other flavorful options.
And while I truly love these egg salad recipes, if you are looking for more tea house-inspired food, I recommend this chicken salad and deli-style tuna salad.
Just serve any of these on a warm croissant with a hot cup of tea and you’ll be feeling like you’re at your favorite grandma’s tea house (high compliment, I promise!) in no time.
Related: How to make the best Deviled Eggs.
Egg Salad Ingredients:
- Hard boiled eggs
- Mayo
- Dijon mustard
- Dill
- Chives
- Cayenne
- Salt & pepper
If you can’t find chives, you can substitute green onion or even skip it if needed.
Directions:
To hard boil eggs, simply add the eggs to a pot with enough water to cover them. Bring to a roiling boil, then turn the heat off and add the lid to the pot.
After 12 minutes, drain the water and once the eggs are cool enough to handle peel the shells off.
And here’s how to hard boil eggs in the oven.
In a food processor, pulse the eggs a few times so they are very finely chopped. You can do this by hand, but I like the texture the food processor creates—plus, it’s faster.
Add the chopped eggs to a medium size bowl. Then, add the mayo, dijon, chopped dill, chopped chives, and cayenne. Stir together. Taste and add salt and pepper as needed.
Egg Salad Variations:
These are ingredients you can substitute for the dill and chives to change up the flavor.
- Try turmeric, ginger, and go heavier on the black pepper.
- Try rosemary and thyme in place of the dill and chives.
- Try sliced black and green olive with some feta cheese for a Greek-inspired egg salad.
Serving Suggestions:
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classic egg salad made with simple ingredients
Instructions
-
To hard boil eggs, simply add the eggs to a pot with enough water to cover them.
-
Bring to a roiling boil, then turn the heat off and add the lid to the pot.
-
After 12 minutes, drain the water and once the eggs are cool enough to handle peel the shells off.
-
In a food processor, pulse the eggs a few times, so they are very finely chopped.
-
Add the chopped eggs to a medium size bowl. Then, add the mayo, dijon, chopped dill, chopped chives, and cayenne.
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Stir together.
-
Taste and add salt and pepper as needed.
Notes
- Try turmeric, ginger and go heavier on the black pepper.
- Try rosemary and thyme in place of the dill and chives.
- Try sliced black and green olive with some feta cheese for a Greek-inspired egg salad.
Nutrition
Nutrition Facts
Egg Salad Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
