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A bright, creamy, perfectly balanced egg salad made with tender chopped eggs, a tangy dressing, and fresh herbs.
Print Recipe
Course: Lunch
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 hard-boiled eggs, chopped
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped celery
  • 2 tbsp fresh herbs such as chives or dill

Equipment

  • Pot
  • mixing bowl
  • cutting board
  • knife

Method
 

  1. Place eggs in a pot, cover with cold water, and heat until simmering. Turn off heat, cover, and let stand 10 minutes. Transfer to ice bath and peel when cool.
  2. Chop cooled eggs into small, even pieces and pat dry.
  3. Whisk mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and pepper until smooth.
  4. Fold in celery and herbs, then gently stir in chopped eggs until coated.

Nutrition

Calories: 230kcalCarbohydrates: 2gProtein: 12gFat: 19gSaturated Fat: 4gSodium: 360mgSugar: 1g

Notes

Cool eggs in an ice bath to ensure bright yolks and prevent overcooking.

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