Description
This creamy, flavorful egg salad is the perfect lunch option—packed with fresh dill, chives, and optional relish for a tangy twist. Serve on hearty bread, with crackers, or wrapped in lettuce for a versatile, satisfying meal.
Ingredients
- 10 hard‑boiled eggs
- ½ cup mayonnaise
- 2 to 4 tablespoons pickle relish or diced pickles (optional)
- 2 teaspoons yellow mustard
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 1½ tablespoons fresh chives (or 1 tablespoon dried chives)
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Peel and dice the hard‑boiled eggs and place them in a mixing bowl.
- Add mayonnaise, mustard, dill, chives, salt, and pepper. Include pickle relish or diced pickles if using.
- Stir gently to combine all ingredients thoroughly.
- Taste and adjust seasoning as needed.
- Garnish with additional fresh dill or chives if desired.
- Serve immediately or chill in the refrigerator before serving.
Notes
- Swap fresh dill and chives for dried if needed: 1 teaspoon dried dill and 1 tablespoon dried chives.
- Store leftovers in an airtight container in the fridge for 3 to 5 days.
- Great served on sourdough, multigrain bread, crackers, or lettuce wraps.
- Lighten it up by using light mayo or mixing in Greek yogurt.
- Add finely chopped celery or bell pepper for crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 13g
- Cholesterol: 375mg
