Ultimate Egg Salad Recipe – Creamy, Classic, Easy & Delicious
Creamy Herb-Infused Egg Salad
An effortlessly creamy egg salad brightened with dill, chives, and a touch of Dijon mustard. Ready in just 25 minutes—perfect for sandwiches, wraps, or scooping onto crackers.
Ingredients
Method
- Steam the eggs: Fill a pot with 1 inch of water and bring it to a simmer. Place eggs in a steamer basket, cover, and steam for 14 minutes.
- Ice bath chill: Immediately transfer eggs to an ice-water bath for 5 minutes to halt cooking and make peeling effortless.
- Peel and chop: Gently tap and roll each egg on the counter, peel under running water, then chop into bite-sized pieces.
- Mix and season: In a bowl, combine chopped eggs, mayonnaise, dill, chives, Dijon mustard, salt, and pepper. Stir until just blended—don’t overmix or you’ll lose that fluffy texture.
- Serve: Pile onto toasted bread, tuck inside a warm tortilla, or spoon onto crackers.
Creamy Herb-Infused Egg Salad
This revamped egg salad celebrates simple ingredients and fresh herbs, delivering a tangy twist in just 25 minutes. Whether you’re crafting the ultimate sandwich, wrapping it up with greens, or enjoying it as a dip, it’s bound to become a staple in your kitchen.
Why You’ll Love It
- Steaming Magic: Swapping traditional boiling for steaming yields evenly cooked yolks and makes peeling a breeze.
- Fresh Herb Brightness: Dill and chives lend a garden-fresh flavor that cuts through the richness.
- Ready in 25 Minutes: Quick prep, minimal cleanup—perfect for busy weeknights or last-minute guests.
Ingredients
- 8 large eggs
- ¼ cup mayonnaise
- ¼ cup fresh dill, chopped
- 2 tablespoons fresh chives, finely sliced
- 2 tablespoons Dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Step-by-Step Instructions
- Steam the Eggs: Pour 1 inch of water into a saucepan and bring to a gentle simmer. Place the eggs in a steamer basket, cover, and steam for 14 minutes.
- Shock in Ice Bath: Transfer eggs immediately to an ice-filled bowl and let rest 5 minutes for easy peeling and perfectly set yolks.
- Peel & Chop: Crack eggs under running water, peel, then chop into ½-inch pieces. Add to a medium bowl.
- Combine Dressing: Stir together mayonnaise, dill, chives, Dijon mustard, salt, and pepper until smooth.
- Fold Gently: Add the chopped eggs to the dressing and fold until just combined—overmixing can turn it pasty.
- Serve: Spread on toasted slices of bread, tuck into a tortilla wrap, or enjoy with crackers.
Chef’s Special Tips
- For extra creaminess, swap half the mayo for Greek yogurt or soft goat cheese.
- To streamline peeling, add a teaspoon of apple cider vinegar to the steaming water.
- Keep chopped egg whites and yolks separate until the final fold for a chunkier texture.
- Make-ahead hack: Prepare the salad up to 1 day in advance and refrigerate in an airtight container to deepen flavors.
Storage & Safety
Store leftovers in a sealed container in the refrigerator for up to 3–5 days. Discard if left at room temperature for over 2 hours.
Serving Suggestions
- Classic sandwich with buttery wheat bread and crisp lettuce.
- Light wrap nestled in a spinach tortilla with mixed greens.
- Dip-style alongside whole-grain crackers or toasted crostini.
- Hollowed avocado halves for a low-carb, nutrient-packed option.
