Egg Salad

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It can be hard to get egg salad just right - most of us have had a bad version of it - but if you nail it, the creamy, simple mixture is a very enjoyable sandwich spread.

Time 15 mins
Servings 4
Difficulty Easy

UNITS

SCALE

INGREDIENTS

EGGS

  • 8 large Eggs
  • For boiling Water

MAYONNAISE MIXTURE

  • ¼ cup Mayonnaise
  • ¼ cup Dill, minced
  • 2 tbsp Chives, minced
  • 2 tbsp Dijon mustard
  • ½ tsp Salt
  • ¼ tsp Black pepper , freshly ground

METHOD

  • Add eggs to a large pot or saucepan and cover with cold water. Bring water to a boil and remove from heat. Cover and let eggs stand for 10 to 12 minutes. Remove eggs from water and let cool.
  • Peel and chop the eggs. Add them to a medium mixing bowl. Add mayonnaise, dill, chives, mustard, salt and black pepper. Mix well. Spread on your favorite bread.

NOTES

  • Rye bread pairs very well with egg salad 
  • Additionally, add a couple of pinches of sweet paprika to the mixture 
  • Alternatively, you can substitute green onion for the chives

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