Description
A fantastic egg salad recipe, light on the mayo, with bright fresh flavors.
Ingredients
Scale
- 12 large eggs
- 1/3 cup mayonnaise (my favorite is Hellman's)
- 2 teaspoons dijon mustard (creamy or grainy)
- 1 teaspoon sea salt or kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2-3 tablespoons chopped fresh chives, scallions or dill
Instructions
- Place eggs in a heavy saucepan that's large enough to hold them in a single layer. Fill the pan with enough cold water to come up an inch above the eggs. Bring the water to a boil over medium heat. As soon as the water comes to a boil, cover the pot, remove it from the heat, and set a timer for 12 minutes.
- When the timer goes off, pour off the hot water. Run cold water over the eggs for a minute or two to stop the cooking process. Let the eggs sit in cold water for 10 minutes.
- Crack the eggs and peel them under cold running water or submerged in water, to rinse the shells away as you peel. .
- Place the eggs in a bowl and use a potato masher or a fork to chop them finely. Alternatively, a few pulses in the food processor will do the trick.
- Mix in the rest of the ingredients: mayo (1/3 cup) , mustard (2 teaspoons), salt (1 teaspoon), pepper (1/2 teaspoon) and chopped herbs.
Notes
How long will egg salad last? Egg salad will keep in the fridge for up to 4 days, in a tightly covered container.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: eggs
- Method: boil
- Cuisine: American