Ingredients
Eggs
- 6 large eggs
Salad Dressing
- ¼ cup mayonnaise
- 2 to 3 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper, to taste
Mix-ins
- ¼ cup finely diced red onion
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- 1 teaspoon capers (optional)
Instructions
- Hard Boil Eggs: Place 6 large eggs in a pot and cover with cold water. Bring to a boil and then let simmer for 10-12 minutes until the eggs are hard boiled. Remove from heat, cool in ice water, peel, and chop the eggs.
- Make the Dressing: In a medium bowl, whisk together ¼ cup mayonnaise, 2 to 3 teaspoons Dijon mustard, 1 teaspoon fresh lemon juice, ¼ teaspoon sea salt, and freshly ground black pepper to taste until smooth and well combined.
- Combine Ingredients: Stir in the finely diced red onion into the dressing mixture. Then gently fold in the chopped hard-boiled eggs, chopped fresh chives, chopped fresh dill, and if using, 1 teaspoon of capers, mixing until evenly distributed.
- Chill and Serve: Cover the bowl and chill the egg salad in the refrigerator for 20 minutes. After chilling, stir again, adjust seasoning with more salt or pepper if needed, and serve as desired.
Notes
- Use fresh eggs for best flavor and texture when boiling.
- Adjust mustard and lemon juice quantities to your taste preferences.
- Chilling allows flavors to meld and improves the texture.
- Capers add a nice briny kick, but can be omitted if preferred.
- Serve on your favorite sandwich bread, crackers, or as a salad topping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
