What are the ingredients of egg salad?

This recipe uses eggs, mayonnaise, Dijon mustard, red onion, parsley, chives, lemon juice, kosher salt, and black pepper. Together, these ingredients create a creamy, tangy, and fresh Egg Salad.

What is the 3 ingredient egg salad recipe?

A basic three ingredient version can use hard boiled eggs, mayonnaise, and Dijon mustard. However, fresh herbs, onion, lemon juice, salt, and pepper give the full recipe much more flavor.

What is the secret to the best egg salad?

Texture makes a big difference. Therefore, keep some egg pieces larger and stir gently instead of mashing everything smooth. Also, Dijon mustard and lemon juice balance the richness of the mayonnaise.

What are common egg salad mistakes?

Common mistakes include over chopping the eggs, adding too much mayonnaise, and mixing too aggressively. Also, avoid leaving the finished salad at room temperature too long.

Egg Salad Recipe : Ultimate Easy Lunch You’ll Love

Description

A quick, creamy Egg Salad with a chunky texture, fresh herbs, tangy Dijon mustard, and lemon. This easy lunch recipe comes together in about 25 minutes and works perfectly for sandwiches, wraps, lettuce cups, or a simple salad.

Ingredients

Scale

6 large eggs, at room temperature

1/4 cup red onion, finely diced

1/4 cup mayonnaise

1 tablespoon Dijon mustard

2 tablespoons fresh parsley, finely chopped

2 tablespoons fresh chives, finely chopped

1 teaspoon fresh lemon juice

Kosher salt, to taste

Freshly ground black pepper, to taste

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Instructions

1. Bring a pot of water to a boil, then lower the heat until bubbling stops. Carefully lower the room-temperature eggs into the water, return to high heat, and boil for 12 minutes.

2. Immediately transfer the cooked eggs to an ice-water bath and chill for at least 15 minutes.

3. Peel the cooled eggs and chop them to the desired consistency, keeping some larger pieces for a chunky texture.

4. Combine the chopped eggs with red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until evenly combined.

5. Serve on its own or use as a filling for sandwiches or wraps.

Notes

Hard-boiled eggs can be prepared one day ahead and refrigerated.

Keep leftover egg salad in an airtight container in the refrigerator for 3–4 days.

For food safety, avoid leaving egg salad at room temperature longer than 2 hours, or longer than 1 hour in particularly warm conditions.

Using room-temperature eggs helps reduce the chance of cracking when they enter hot water. Cold eggs can also be briefly warmed under lukewarm water.

Lower the eggs gently into the pot rather than dropping them against the bottom.

Mayonnaise can be partially replaced with yogurt for a lighter, creamy variation.

Green onions can replace red onion, and dill can be used alongside or instead of the other fresh herbs.

For an avocado variation, replace part of the mayonnaise with avocado.

For a curried version, add curry powder, grated carrot, and sliced green onion.

For a pickle variation, add chopped dill pickles or sweet relish. Pickle juice can replace the lemon juice.

For extra heat, add hot sauce, Sriracha, jalapeño, red pepper flakes, or cayenne.