Creamy Dijon Egg Salad
Hard-boiled eggs get a flavor boost from Dijon mustard, fresh herbs, and a little lemon zest in this quick egg salad that takes about 15 minutes to pull together. The Dijon adds a sharp, tangy note that keeps the dish from feeling heavy. Serve it in a sandwich, over greens, or scooped onto crackers for an easy lunch or light dinner.
Equipment
- Medium saucepan
- Mixing bowls
- Large spoon or spatula
- Knife
- Cutting board
- Measuring spoons
- Salad spinner or clean towel (if using greens)
Ingredients
- 6 large eggs use free-range or pasture-raised for best flavor and bright yolks
- 1⁄4 cup mayonnaise preferably full-fat; use avocado or olive oil-based for healthier option
- 1 tablespoon Dijon mustard smooth Dijon adds tang and a mild spice
- 1 teaspoon lemon juice freshly squeezed for brightness
- 1⁄2 teaspoon lemon zest adds aromatic citrusy flavor
- 1⁄4 cup celery finely diced for crunch
- 2 tablespoons chives finely chopped, or substitute with green onions
- 1⁄2 teaspoon kosher salt or more to taste
- 1⁄4 teaspoon black pepper freshly ground
- 1 tablespoon fresh parsley finely chopped, optional for garnish
Instructions
- Boil the Eggs: Place the eggs in a medium saucepan and cover with water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the pan, turn off the heat, and let sit for 10 minutes. Then, transfer the eggs to a bowl of ice water and chill for 5 minutes to stop cooking and ease peeling.
- Peel and Chop: Peel the cooled eggs by gently tapping them on the counter and rolling them between your hands. Rinse under cool water to remove shell bits. Roughly chop the eggs into bite-sized pieces and place into a mixing bowl.
- Mix the Base: In a separate bowl, combine the mayonnaise, Dijon mustard, lemon juice, and lemon zest. Whisk or stir until smooth and uniform in texture.
- Combine Ingredients: To the chopped eggs, add celery, chives, salt, and pepper. Pour the dressing over and gently fold everything together with a large spoon or spatula until well distributed. Taste and season as needed.
- Chill or Serve: For optimal flavor, let the egg salad rest refrigerated for 15 minutes, or serve immediately if desired.
Notes
- For a healthier version, use Greek yogurt in place of mayonnaise, or half mayo and half yogurt for creaminess without excess richness.
- Add a teaspoon of capers or finely diced pickles for briny lift.
- If you prefer a smoother texture, mash some of the egg yolks into the dressing before combining for a velvety consistency.
- Peeling Eggs Easily: Older eggs peel better. Gently crack them and let rest in cold water for a few minutes before peeling.
Nutrition
Calories: 5512kcalCarbohydrates: 21gProtein: 20gFat: 595gSaturated Fat: 94gPolyunsaturated Fat: 352gMonounsaturated Fat: 135gTrans Fat: 1gCholesterol: 608mgSodium: 12388mgPotassium: 1300mgFiber: 8gSugar: 10gVitamin A: 2695IUVitamin C: 21mgCalcium: 295mgIron: 5mg
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