Egg Salad Recipe

Instructions

step 1 Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit for 10–12 minutes. /n
step 2 Transfer the eggs to an ice bath and let cool completely before peeling. /n
step 3 Chop the peeled eggs into small pieces and place them in a mixing bowl. /n
step 4 Add mayonnaise, Dijon mustard, lemon juice, red onion, chives, dill, salt, and black pepper to the bowl. /n
step 5 Gently stir until all ingredients are evenly combined, adjusting seasoning to taste. /n
step 6 Serve immediately or refrigerate for at least 30 minutes to allow the flavors to develop before serving.

Storage and Reheating Tips

Store egg salad in an airtight container in the refrigerator for up to 3 days. Stir before serving if any separation occurs. Egg salad should be kept chilled and is not suitable for reheating.