Description
A creamy and flavorful egg salad made with hard-boiled eggs, mayonnaise, mustard, and fresh chives, perfect for sandwiches, crackers, or salads.
Ingredients
Scale
Eggs
- 8 large eggs - hard-boiled and cooled
Salad Dressing
- ⅓ cup mayonnaise - plus more as needed
- 2 teaspoon pickle juice - (optional)
- 1 teaspoon mustard - yellow or dijon
- ¼ teaspoon sweet paprika
- salt and pepper - to taste
Mix-ins
- ¼ red onion - minced
- ¼ cup chives - chopped
Instructions
- Hard boil the eggs on stovetop: Add eggs to a large saucepan and cover with 1-2 inches of water. Bring to a boil and immediately remove from heat. Cover and let eggs rest in the hot water for 12 minutes. Then transfer them to an ice bath to cool completely. Remove eggs from the ice and peel, then chop.
- Alternatively, hard boil the eggs in an Instant Pot: Add 1 cup water to the inner pot and insert an egg or steam rack. Place eggs on the rack and fasten the lid securely. Set the cooking time to 5 minutes on high pressure. Allow pressure to release naturally for 5 minutes, then perform a quick release. Transfer eggs to an ice bath to cool. Once cooled, peel and chop eggs carefully.
- Mix the salad: In a medium bowl, combine the peeled and chopped eggs with mayonnaise, pickle juice if using, minced red onion, mustard, chopped chives, sweet paprika, salt, and pepper. Stir well until all ingredients are evenly combined.
- Season to taste: Taste the egg salad and adjust seasoning by adding extra salt, pepper, or mustard as desired for your preferred flavor balance.
- Serve: Serve the egg salad on your favorite bread, crackers, or on a fresh salad. Enjoy immediately or chill until ready to serve.
Notes
- Mayonnaise provides the creamy base, but you can substitute with Greek yogurt or use low-fat mayonnaise for a healthier version.
- Pickle juice adds tangy flavor without making the salad taste like pickles; omit if you prefer.
- Mustard types such as yellow, whole grain, or Dijon can be used depending on your taste preferences.
- Fresh chives add a mild onion flavor; thinly sliced green onions can also be used as a substitute.
- Paprika is mostly for color and can be left out if you prefer.
- This recipe is naturally gluten-free, vegetarian, and low-carb.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 21 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 280 mg
