Classic Egg Salad Recipe
A creamy and flavorful egg salad made with hard-boiled eggs, mayonnaise, mustard, salt, and pepper. Perfect for sandwiches, wraps, or as a side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 6 large eggs eggs
- 0.25 cup mayonnaise
- 1 teaspoon Dijon mustard optional
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
- 1 tablespoon chopped fresh dill optional
Instructions
Preparation Steps
- Place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat.
- Once boiling, remove from heat, cover the pan, and let stand for 12 minutes.
- Transfer the eggs to a bowl of ice water and let cool for at least 10 minutes, then peel and chop into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, mustard (if using), salt, and pepper. Mix gently until well combined.
- Fold in the chopped fresh herbs if desired. Taste and adjust seasoning as needed.
- Serve immediately or chill for at least 30 minutes before serving for best flavor.
Notes
For best results, use eggs that are a few days old as they are easier to peel and blend.