Description
Classic deli-style egg salad that’s creamy, chunky, and full of fresh flavor. Perfect for sandwiches, wraps, or quick lunches.
Ingredients
Scale
- 6 large eggs
- 1/4 cup red onion, finely diced
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, finely diced
- 2 tablespoons fresh chives, finely diced
- 1 teaspoon lemon juice
- Kosher salt
- Freshly ground black pepper
Instructions
- Bring a pot of water to a boil, reduce to a gentle boil, and carefully add the eggs. Boil for 12 minutes.
- Transfer the eggs to an ice water bath and cool completely for at least 15 minutes.
- Peel the eggs and chop them to your preferred texture.
- Add eggs to a bowl with red onion, parsley, chives, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Stir until well combined and creamy.
- Serve immediately or refrigerate until ready to use.
Notes
- Hard-boiled eggs can be prepared one day in advance.
- Store egg salad in an airtight container for up to 4 days.
- Keep refrigerated and do not leave at room temperature for more than 2 hours.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 197
- Sugar: 1
- Sodium: 226
- Fat: 16
- Saturated Fat: 3
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 8
- Cholesterol: 251