Egg Salad

This Egg Salad is comprised of all the classic ingredients for your traditional egg salad recipe. Mayo and Dijon mustard marry together all the components beautifully. While I have it’s sibling recipe up already, chicken salad with grapes, I think it’s about time I share with you this recipe, just in time for Fourth of July BBQ’s and gatherings!

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Egg Salad

We all know and love a good egg salad recipe. The great thing about it is how versatile it is, whether you use your egg salad on top of toast for breakfast, as a sandwich topper, or for plain ole scooping and enjoying, this recipe is for you! TIP – you can get a Vidalia Chopper here and Herb Scissors here (as seen in the recipe video) I love to grow my own chives in my yard, and in my last home, I was lucky enough to stumble upon a large number of wild chives! If you happen to grow your own chives and herbs, put them to good use with this recipe! If you have tons of leftover chive that you’d like to use up, these herb buttermilk biscuits or whipped brie stuffed strawberries for dessert are the perfect options for doing just that! This egg salad recipe is great for using up your remaining eggs after Easter, and of course, it’s always great to bring along to a potluck, family reunion, or regular get-togethers. YOU CAN FIND THE FULL PRINTABLE INSTRUCTIONS AT THE END OF THIS POST Ingredients for Egg Salad with Chives

• 6 boiled egg, chopped
• 1/4 cup mayonnaise (or to taste)
• 1 tbsp dijon mustard (or more to taste)
• 1 small dill pickle, minced
• 1 tbsp minced red bell pepper
• 1 tbsp fresh chives, chopped
• salt & pepper to taste (do this after combining all ingredients and taste testing)

Helpful Kitchen Tools

• Measuring cups and spoons
• Chopping knife
• Cutting board
• Mixing bowl

How to make Egg Salad

Combine all ingredients and keep refrigerated in a tightly covered container. And that’s it! Making egg salad is SO easy, so if you need something you can whip together in a jiff (granted you have time to boil and cool your eggs, or if you already have boiled eggs on hand) then this recipe is a great solution. If you’re feeding a large crowd, you may want to consider doubling this recipe, as it makes enough for 6 servings at 1/3 cup per serving. Enjoy!

Want more “salad” recipes to bring along to your next potluck? We’ve listed some of the best below!

Broccoli Salad Grilled Corn & Zucchini Salad with Feta Taco Pasta Salad Tortellini Pesto Pasta Salad

This post was originally published on this blog on April 23, 2009.