Egg salad is such a classic and it’s a great way to add protein to your diet. This creamy salad is seasoned with fresh dill, chives, Dijon mustard, and paprika and it’s my number one lunch option. Enjoy this salad with your favourite style of bread, or on a fresh croissant, and it’s also delicious with naan bread.
Ingredients
8 hard boiled eggs (large eggs) -cooled completely
1/3 cup mayonnaise
1 tsp Dijon mustard
1/2 tsp paprika
Fresh dill -roughly chopped
Fresh chives -roughly chopped
Salt and black pepper to taste
Boiling the eggs
To get perfectly cooked eggs, put the eggs in a pot of water, and bring the water to a boil. Boil for 12 minutes. Reduce the heat to a soft boil during this time. Remove the eggs from the water and cool completely before removing the shells. I usually cook the eggs the night before and when the eggs are cooled, I place them in the fridge overnight.
Directions
- Peel off the egg shells.
- Roughly mash the hard boiled eggs with a fork.
- Add in the remaining ingredients and mix well.
- Cover and place in the fridge.
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