Recipe Overview
- Yield: 3–4 sandwiches
- Skill Level: Easy
- Total Time: ~25 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes (egg boil time)
- Course: Lunch / Salad / Sandwich Filling
- Cuisine: American
- Calories per serving (approx): 220–250 kcal (without bread)
Best For:
- Easy lunch or meal prep
- Toasted sandwiches or wraps
- High-protein, low-carb options (use lettuce wraps)
Ingredients and Their Purpose
Eggs
6 large
The base of the salad—high in protein, filling, and creamy when chopped.
Tip: Older eggs are easier to peel after boiling.
Mayonnaise
⅓ cup
Adds creamy richness and helps bind the mixture together.
Dijon Mustard
1 teaspoon
Adds mild tang and depth of flavor without overpowering.
Lemon Juice or White Vinegar
1 tablespoon
Brightens the mixture and balances the richness of the eggs and mayo.
Salt & Pepper
¼ teaspoon each, or to taste
Essential for seasoning and balance.
Red Onion (Optional)
1 tablespoon, finely chopped
Adds crunch and a bit of sharpness
Fresh Parsley or Chives (Optional)
1 tablespoon, chopped
Adds color and fresh herb flavor. Chives bring a gentle onion note.
Equipment Needed
- Medium saucepan (for boiling eggs)
- Mixing bowl
- Knife and cutting board
- Spoon or rubber spatula
- Optional: Toasting pan or toaster (for serving)
Step-by-Step Instructions
Step 1: Boil the Eggs
- Place 6 eggs in a saucepan and cover with cold water (about 1 inch above the eggs).
- Bring to a boil over medium-high heat.
- Once boiling, cover, remove from heat, and let sit for 10 minutes.
Step 2: Cool and Peel
- Transfer eggs to a bowl of cold water or ice bath to stop cooking.
- Once cooled, peel the eggs and chop into small pieces.
Step 3: Make the Dressing
In a mixing bowl, whisk together
- ⅓ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp lemon juice or vinegar
- ¼ tsp salt
- ¼ tsp black pepper
Step 4: Combine and Mix
- Add the chopped eggs into the bowl.
- Fold in optional red onion and herbs if using.
- Mix gently until just combined.
- Taste and adjust salt and pepper if needed.
Step 5: Chill and Serve
- Cover and refrigerate for at least 15 minutes for the best flavor.
- Serve on toasted bread, lettuce wraps, crackers, or stuffed in a tomato or avocado.
Flavor Profile
- Creamy and tangy
- Mild richness from eggs and mayo
- Fresh brightness from lemon and herbs
- Optional crunch and sharpness from onion
Variations and Add-Ins
Make It Tangy
- Add a spoonful of pickle relish or chopped dill pickles.
Add Texture
- Mix in chopped celery, radish, or cucumber.
