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Ingredients
Scale
- 6 large eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh chives, finely chopped
- 1 teaspoon lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the eggs for 12 minutes in a pot of water, then chill in an ice water bath.
- Peel the cooled eggs and chop them to your preferred size.
- In a mixing bowl, combine chopped eggs with red onion, parsley, chives, mayonnaise, mustard, lemon juice, salt, and pepper.
- Stir gently until well combined, keeping some texture.
- Serve on toasted bread, in a wrap, or over greens.
Notes
Using room-temperature eggs helps with easier peeling.
Adjust mayonnaise and mustard amounts for your ideal creaminess and tanginess.
Fresh herbs enhance the flavor, so don’t skip the chives and parsley.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 400mg