Description
This Healthy Egg Salad combines chunky hard boiled eggs with creamy mayonnaise, tangy Dijon mustard, fresh herbs, crisp red onion, and lemon. It makes a quick and satisfying lunch for sandwiches, wraps, lettuce wraps, or salad bowls.
Ingredients
6 room-temperature eggs
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 lemon juice
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Bring a pot of water to a boil, then lower the heat until bubbling stops. Gently lower the 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 let them cool completely for at least 15 minutes.
3. Peel the eggs and chop them to your desired size, keeping some larger pieces for a chunky texture.
4. Combine the eggs with red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir just until evenly mixed.
5. Taste and adjust the seasoning as needed. Serve on its own or use in sandwiches, wraps, lettuce wraps, or salad bowls.
Notes
Hard-boiled eggs can be prepared one day ahead and refrigerated.
Store prepared egg salad in an airtight container in the refrigerator for 3–4 days.
Do not leave egg salad at room temperature for longer than 2 hours, or longer than 1 hour in particularly warm conditions.
Using room-temperature eggs helps reduce cracking when they enter hot water. Cold eggs can be briefly warmed under lukewarm water if necessary.
Lower the eggs gently into the water with a skimmer or similar utensil to reduce the chance of cracking.
Fresh herbs are preferred for this uncooked salad.
Mayonnaise can be partially replaced with yogurt for a lighter, creamier variation. Greek yogurt can replace it but produces a tangier, slightly less creamy result.
Red onion can be replaced with thinly sliced green onion, and dill can be used in place of or alongside the other fresh herbs.
For avocado egg salad, replace some mayonnaise with avocado.
For a curried version, add green onion, grated carrot, and curry powder.
For pickle egg salad, add chopped dill pickles or sweet pickle relish. Pickle juice can replace the lemon juice.
For a spicy version, add hot sauce, Sriracha, jalapeño, red pepper flakes, or cayenne.