My craveably creamy, completely customizable recipe for the Best Egg Salad is made with just three main ingredients—eggs, mayo, and mustard. Simply add the fresh herbs and seasonings of your choice!
INGREDIENTS
- 8 large eggs
- ⅓ cup mayonnaise (80g)
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 2 tbsps finely chopped shallot (40g)
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- ½ tsp salt
- ¼ tsp ground black pepper
DIRECTIONS
- Bring a medium pot filled with about 2-inches of water to a boil over high heat. Reduce the heat to medium and carefully add the eggs. Keep the pot at a low simmer, adjusting the heat between medium and medium-low as needed, for 11 minutes. Remove the eggs and transfer to an ice bath for 5 minutes. Peel the eggs and rinse off any remaining shells. Pat dry.
- Chop the eggs and place them in a medium bowl. Add the mayonnaise, mustard, lemon juice, shallot, parsley, dill, salt, and pepper. Stir well until evenly combined.
- Serve the egg salad in a sandwich, or on lettuce as a salad.
