Hard Boiled Egg Salad

Ingredients

• 12 largehard-boiled eggs, peeled and chilled
• 2 medium ribs (about 2/3 cup)celery, finely diced
• 5 medium (about 1/3 cup)scallions, white and light green parts only, finely chopped
• 1 heaping tablespoon (about 7 g)fresh dill fronds, finely chopped and gently packed
• 120 ml (1/2 cup)good-quality mayonnaise
• 28 g (1/2 cup), dividedchives, thinly sliced
• 1 whole (1/4 teaspoon zest and 1 tablespoon juice)lemon, zested and juiced
• 2 slightly heaping teaspoonsDijon mustard
• 3/4 teaspoonsweet paprika
• 1/16 to 1/8 teaspooncayenne pepper
• To tastekosher salt and ground black pepper
• Optional: 1/2 to 1 teaspoongranulated sugar
• To servetoasted sandwich bread or rolls

Instructions

1. 1

   Mix the dressing

   Put the mayonnaise, all but 1 heaping tablespoon of the sliced chives, lemon zest and juice, Dijon mustard, paprika, cayenne, 1 teaspoon kosher salt, a heaping 1/4 teaspoon ground black pepper and sugar, if using, into a small bowl. Whisk until smooth and creamy, then set aside.

2. 2

   Chop the eggs

   Place the peeled, chilled eggs on a clean work surface. With a sharp chef’s knife, cut them into large 1/2-inch pieces and transfer them to a large mixing bowl.

3. 3

   Combine the salad

   Add the remaining tablespoon of chives, celery, scallions and dill to the eggs. Stir in two-thirds of the dressing with a rubber spatula or spoon. Add more dressing if you prefer a creamier salad.

4. 4

   Chill if desired

   Cover the bowl with cling film and refrigerate the egg salad for 20 to 30 minutes.

5. 5

   Taste and adjust

   Taste the salad and adjust it as you like: add salt and pepper for overall seasoning, lemon juice for acidity, zest for brightness, herbs for freshness or dressing for extra creaminess.

6. 6

   Serve the salad

   Garnish with more fresh herbs and freshly cracked black pepper. Serve with crackers or spoon onto toasted sandwich bread, rolls or croissants with lettuce and tomato.

What is egg salad?

Egg salad is a familiar American lunch filling made from hard-boiled eggs and a creamy dressing, often served in a sandwich. This version keeps the classic base but adds celery, scallions, dill, chives and lemon for a fresher, more savoury finish.

The combination works because the eggs make the salad substantial, while crisp vegetables and herbs bring contrast. Dijon mustard and lemon cut through the richness of the mayonnaise.

Nutrition and macros by portion

The nutrition label shows one serving as written: 217 calories, 10g protein, 2g carbs, 19g fat.

The eggs provide most of the protein, while the mayonnaise contributes most of the fat; the eggs and small amount of optional sugar account for most of the carbohydrates. Serve it with lettuce and tomato, or add a side of vegetables, to balance the rich filling with fresh produce.

The dressing and herbs

Creamy base: Whisk the mayonnaise with Dijon, lemon, paprika and cayenne before adding it to the eggs. Mixing the dressing separately helps distribute the seasoning evenly.

Fresh flavour: Dill, scallions and chives give the salad its herbal character. Keep a little chive aside for the dressing and garnish, as directed, to carry that flavour through the finished dish.

Chopping for the right texture

Egg pieces: Cut the chilled eggs into roughly 1/2-inch pieces as specified. This leaves distinct, tender pieces rather than turning the salad into a paste.

Crunch: Dice the celery finely and chop the scallions finely too. Smaller pieces spread through the salad and give each bite a little crunch without overwhelming the egg.

Adding the dressing gradually

Start with two-thirds: Fold that amount into the egg mixture first, then check the consistency. The eggs and vegetables should be coated while still holding their shape.

Adjust to taste: Add the remaining dressing only as needed. This lets you choose a looser, creamier filling or a more defined egg salad without having to correct an over-dressed mixture.

Chilling and seasoning

Optional rest: A 20- to 30-minute chill gives the salad time to cool and allows the flavours to mingle. If you are short on time, you can skip this step and serve it after mixing.

Final check: Taste after chilling, then adjust salt, pepper, lemon, herbs or dressing. Cold food can taste less strongly seasoned, so make the final decision just before serving.

Ways to serve it

Sandwiches: Spoon the salad onto toasted bread or into rolls, or tuck it into a croissant. Lettuce and tomato add freshness and a little extra texture.

Lighter serving: Offer the egg salad with crackers or spoon it into crisp lettuce cups. Keep any bread or crackers separate until serving so they stay crisp.

Recipe notes & tips

• Chill the hard-boiled eggs before chopping so they are easier to handle.
• Use a sharp knife to cut clean egg pieces without crushing them.
• Whisk the dressing until smooth before adding it to the salad.
• Hold back some dressing and add it only if the mixture needs more creaminess.
• Save a little fresh herb and cracked black pepper to garnish just before serving.

Variations

• Red onion: Swap the scallions for minced red onion soaked in cold water, as suggested in the ingredient notes.
• Parsley: Replace the dill with flat-leaf parsley for a different herbal flavour.
• Apple cider vinegar: Use it in place of the lemon for a sharper, less citrusy note.
• Sweeter dressing: Add the optional 1/2 to 1 teaspoon of granulated sugar if you prefer a sweeter salad.
• Lettuce cups: Serve spoonfuls in crisp lettuce leaves instead of bread for a crunchy, bread-free option.

Common mistakes to avoid

• Adding all the dressing at once: Start with two-thirds and add more only if you want a creamier filling.
• Mashing the eggs: Cut them into large 1/2-inch pieces and fold gently to keep some texture.
• Skipping the taste check: Taste before serving and adjust the seasoning, lemon or dressing to suit the mixture.
• Over-chopping the celery: Dice it finely but leave enough size for a distinct crunch.
• Dressing bread too early: Assemble sandwiches close to serving so the bread does not soften.

How to store

Store the egg salad covered in the refrigerator and use within 3 days. Keep bread, rolls, crackers and lettuce separate until serving; stir the salad and check its seasoning after chilling.

Frequently asked questions