Herbed Egg Salad
Creamy, tangy Herbed Egg Salad made with dill pickles, fresh herbs, and Dijon - perfect for sandwiches, wraps, or as a flavorful side dish.
Servings: 4 servings
Equipment
- mixing bowl for ice bath
Ingredients
- 8 large eggs at room temperature
- 2 dill pickles finely chopped
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh chives finely chopped
- ½ cup mayonnaise
- 1 teaspoon lemon juice
- 2 teaspoon Dijon mustard
- salt and pepper to taste
Instructions
- Place eggs in a saucepan. Cover with cold water (1 inch above eggs).
- Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer. Cover and cook for 9 minutes.
- While cooking, prepare an ice bath (bowl of cold water + ice).
- Transfer cooked eggs to the ice bath. Cool completely.
- Peel eggs and roughly chop.
- Add eggs to a bowl with pickles, parsley, chives, mayo, lemon juice, and mustard.
- Mix well. Season with salt and pepper to taste.
- Serve chilled as a side, sandwich filling, or cracker spread.
Notes
- For best results, use fresh herbs and room temperature eggs.
- Dill pickles give the perfect tang and crunch - no need for celery!
- Store leftovers in an airtight container in the fridge for 3-4 days.
Nutrition
Calories: 323kcal | Carbohydrates: 2g | Protein: 12g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 339mg | Sodium: 594mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 789IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 2mg
