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This egg salad is the quick comfort food I reach for when I want something creamy and satisfying without any fuss. Whether tucked into a sandwich or scooped up with crackers on a sunny afternoon, it always puts a smile on my face. I have made this for picnics, quick lunches, and even midnight snacks—never once has a spoonful gone to waste.
When I first tested this out with fresh chives from my herb garden I was instantly hooked. My kids now ask for it every single week.
Ingredients
- Large eggs: look for eggs with bright yolks for best flavor and color
- Mayonnaise: classic creamy base I love using a high quality real mayo
- Dijon mustard: brings a subtle tang and depth use smooth Dijon if possible
- Fresh chives chopped: adds a gentle onion note and fresh green flecks
- Salt: enhances all the flavors be sure to taste and adjust
- Black pepper: gives just the right gentle kick go for freshly cracked if you can
Quality eggs really matter here I always check dates for the freshest carton and prefer free range when possible.
Step-by-Step Instructions
- Boil the Eggs:
- Place large eggs in a saucepan Cover with cold water by about an inch Set over medium high heat and bring to a steady boil Once it hits a boil cover and remove from heat Let stand for twelve minutes for perfect hard cooked yolks Drain immediately and plunge eggs into a bowl of ice water to cool thoroughly This step ensures easy peeling and tender whites with sunny yellow centers
- Chop and Prep the Eggs:
- Once eggs are cool enough to handle gently tap and peel off shells Rinse to remove any bits of shell Chop eggs into small but chunky pieces Rustic cuts are fine and actually ideal for good texture
- Mix the Salad:
- In a medium bowl combine the chopped eggs mayonnaise Dijon mustard and fresh chives Sprinkle in salt and pepper to taste Use a spatula to gently fold everything together just until the egg pieces are evenly coated with creamy dressing Avoid overmixing to keep a satisfying bite
- Taste and Adjust:
- Scoop up a little taste Add more salt or pepper if needed Sometimes a fresh squeeze of lemon juice or extra chives is delicious here
- Serve It Up:
- Pile the egg salad onto toasted bread layer with fresh lettuce leaves or spoon directly onto a plate Sprinkle with extra chives if desired for a lovely finish
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My favorite part is the Dijon mustard—it gives depth and just enough zing to really wake up the flavors. I will never forget the first time my mother showed me how to mash eggs just right so the salad had both creaminess and texture. It makes every bite a little nostalgic.
Storage Tips
Store leftover egg salad in an airtight container in the refrigerator. It will keep well for up to three days be sure to press a piece of plastic wrap directly onto the salad before sealing if you want to maintain maximum creaminess. Do not freeze as the mayo and eggs can separate and turn watery.
Ingredient Substitutions
No Dijon Use regular yellow mustard or even a hint of horseradish mustard for a kick. If you are out of fresh chives try finely chopped green onion or a mix of parsley and dill. For the mayo Greek yogurt will work for a lighter tangier take but real mayonnaise gives the classic experience.
Serving Suggestions
Egg salad shines as a sandwich on hearty bread but I also love scooping it into crisp lettuce cups for a lighter meal. Spoon onto crackers for a snack or serve alongside sliced tomatoes and cucumbers for a quick lunch plate. For fancier gatherings fill miniature rolls or serve with a platter of crudités.
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A Bit of Egg Salad History
Egg salad has roots in old fashioned European dishes that mixed chopped eggs with butter and herbs. American style egg salad with mayo first became popular around the turn of the twentieth century as refrigerators and convenience foods became household staples. Every region seems to have its own twist—my family always added a hint of fresh garden chives every spring.
Common Recipe Questions
- → How long does egg salad stay fresh in the refrigerator?
Egg salad will stay fresh for up to 3 days when kept in an airtight container in the refrigerator. Stir before serving for best texture.
- → Can I use other herbs besides chives?
Absolutely! Dill, parsley, or even green onions add great flavor and freshness to the mix. Experiment to suit your preferences.
- → What’s a good substitute for Dijon mustard?
Regular yellow mustard can be used in place of Dijon. For a unique twist, try mixing in a bit of grainy or spicy brown mustard.
- → How can I make the salad extra creamy?
Adding a little extra mayonnaise or a splash of Greek yogurt will enhance the creaminess and richness of your dish.
- → Is it possible to add crunchy elements?
Yes! Finely chopped celery, pickles, or red onion are all excellent for adding a crunchy bite and extra flavor.
- → Can egg salad be frozen?
Freezing is not recommended, as it alters the texture and makes the salad watery after thawing. Prepare and enjoy fresh!