Simple, satisfying, and endlessly versatile, this classic egg salad is proof that the simplest recipes often bring the most comfort. Fresh herbs and Dijon mustard add brightness to creamy chopped eggs, making it just as delicious tucked into a sandwich as it is spooned onto a bagel or served with crisp crackers. With endless variations—from avocado cubes to smoky bacon—it’s the kind of recipe every home cook should have in their back pocket.
INGREDIENTS:
8 large eggs
1/4 cup mayonnaise
1 tablespoon fresh dill or tarragon, minced
2 tablespoons chives, minced
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Optional Additions: avocado cubes, cooked shrimp, diced ham or chicken, crumbled bacon
METHOD:
Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium heat, then immediately remove from the heat. Cover and let stand for 10–12 minutes.
Drain the hot water and fill the pan with cold water and a handful of ice. Let the eggs sit until completely cool, then peel.
Coarsely chop the eggs and place them in a medium bowl. Add mayonnaise, herbs, Dijon mustard, salt, and pepper. Gently stir until well combined and creamy.
Taste and adjust seasoning as needed. Fold in any optional additions just before serving.
SERVING SUGGESTIONS:
- Pile onto soft sandwich bread, croissants, or toasted sourdough.
- Spoon over a toasted bagel with crisp lettuce and sliced tomato.
- Serve with crackers or cucumber slices for a quick appetizer.
- Add to lettuce wraps or spoon into avocado halves for a light lunch.
YIELD: Serves 4
