Introduction
This classic egg salad is elevated with the bright tang of Dijon mustard and the satisfying crunch of pickle and bell pepper. You’ll love how simple it is to prepare a batch that’s perfect for sandwiches, crackers, or a quick lunch. It’s a versatile and crowd-pleasing recipe that feels both comforting and fresh.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes (for boiling and cooling eggs)
Total Time: 40 minutes
Servings: 6
Ingredients
- 6 eggs (boiled and chopped)
- 1/4 cup mayonnaise (or to taste)
- 1 tbsp Dijon mustard (or more to taste)
- 1 small dill pickle (or half of a large) (minced)
- 1 tbsp chives (fresh, chopped)
- 1 tbsp red bell pepper (diced)
- salt and pepper to taste (do this after combining all ingredients and taste testing)
Instructions
- Begin by boiling your eggs. Place the 6 eggs in a single layer in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat, then cover, remove from heat, and let stand for 12 minutes.
- Immediately transfer the eggs to a bowl of ice water and let cool completely, about 15 minutes. This stops the cooking and makes them easier to peel.
- Once cool, peel the eggs. Roughly chop them with a knife or an egg slicer. You can make the pieces as fine or as chunky as you prefer.
- In a medium mixing bowl, combine the chopped eggs, 1/4 cup mayonnaise, and 1 tablespoon of Dijon mustard. Gently stir until the eggs are evenly coated.
- Add the minced dill pickle, chopped chives, and diced red bell pepper to the bowl. Fold all ingredients together gently to distribute them evenly.
- Taste the salad. Now, season with salt and pepper to your liking. Remember, the pickle and mustard already add saltiness, so start with a little.
- Serve immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Variations
- Mash it: For a smoother, more spreadable texture, mash the boiled eggs with a fork before mixing with the other ingredients.
- Change the vessel: Serve it in lettuce cups, hollowed-out tomatoes, or avocado halves instead of on bread.
- Add texture: Lightly toast the bread for your sandwich, or serve the salad on a bed of crisp romaine lettuce.
- Spice it up: Add a pinch of paprika, a dash of hot sauce, or a sprinkle of celery seed directly to the mixed salad for a different flavor profile.
Tips for Success
- For easy peeling, use slightly older eggs (1-2 weeks old) rather than very fresh ones, as the air pocket inside expands, making the shell separate more easily.
- Let the eggs cool completely in the ice bath. This prevents a grayish-green ring from forming around the yolk and firms up the egg white for cleaner chopping.
- Chop the pickle, chives, and bell pepper into a fine, uniform dice to ensure you get a bit of each flavor in every bite.
- Start with less mayonnaise; you can always add more to reach your desired creaminess after mixing in the dry ingredients.
Storage & Reheating
FAQ
Can I use a different type of mustard?
Yes, you can substitute yellow mustard for a milder flavor or whole-grain mustard for more texture, but Dijon provides the ideal balanced tang.
Why do you add salt and pepper last?
The mayonnaise, mustard, and pickle already contain salt. Tasting the complete mixture first prevents you from accidentally over-salting.
How do I make the eggs easier to chop?
Use an egg slicer: slice once, then rotate the egg 90 degrees and slice again for a perfect, even dice.
Is there a substitute for fresh chives?
You can use an equal amount of finely sliced green onion (green parts only) for a similar mild onion flavor, though it will be slightly stronger.
My egg salad is too dry/wet. How can I fix it?
If it’s too dry, mix in an extra teaspoon of mayonnaise at a time until it reaches the desired consistency. If it’s too wet, you can add another chopped hard-boiled egg.
Can I make this ahead of time?
Absolutely. Making it a few hours ahead allows the flavors to blend beautifully. Just keep it refrigerated until you’re ready to serve.
