Skip to content

Side Dish – Best Egg Salad

A craveably creamy, customizable egg salad recipe with just three main ingredients—eggs, mayo, and mustard—plus fresh herbs and seasonings for extra flavor. Perfect for sandwiches or served over lettuce.

image.png

🕒 Time

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 5

🧂 Ingredients

image.png

  • 10 large eggs
  • 0.42 cup mayonnaise (80g)
  • 1.25 tablespoons Dijon mustard
  • 1.25 tablespoons fresh lemon juice
  • 2.5 tablespoons finely chopped shallot (40g)
  • 1.25 tablespoons chopped fresh parsley
  • 1.25 tablespoons chopped fresh dill
  • 0.63 teaspoon salt
  • 0.31 teaspoon ground black pepper

🍳 Equipment

  • Medium pot
  • Mixing bowl
  • Knife and cutting board
  • Spoon or spatula

🥗 Instructions

  1. Cook the eggs:
    Fill a medium pot with about 2 inches (5 cm) of water and bring to a boil over high heat.
    Reduce heat to medium and carefully add 10 large eggs.
    Maintain a low simmer (adjusting between medium and medium-low) for 11 minutes.

  2. Cool the eggs:
    Remove eggs and transfer to an ice bath for 5 minutes.
    Peel the eggs, rinse off any remaining shells, and pat dry.

  3. Chop and mix:
    Roughly chop the eggs and place them in a medium bowl.
    Add:

  4. 0.42 cup mayonnaise (80g)
  5. 1.25 tablespoons Dijon mustard
  6. 1.25 tablespoons fresh lemon juice
  7. 2.5 tablespoons finely chopped shallot (40g)
  8. 1.25 tablespoons chopped fresh parsley
  9. 1.25 tablespoons chopped fresh dill
  10. 0.63 teaspoon salt
  11. 0.31 teaspoon ground black pepper

Stir until evenly combined.

  1. Serve:
    Enjoy in a sandwich, on toast, or over a bed of lettuce as a salad.

💡 Notes

  • Swap herbs with what’s fresh in your garden—basil, chives, thyme, or tarragon work wonderfully.
  • Avoid overcooking: rubbery whites and dry, grey yolks happen if cooked too long. Use a kitchen timer.