Classic Egg Chive Salad (Printable Recipe)
Creamy eggs with chives, parsley, celery, and a touch of lemon for a classic salad filling or sandwich spread.
# Ingredients You'll Need:
→ Egg Salad Mix
01 -
6 large eggs, hard-boiled, peeled, and chopped up
02 -
Pinch of kosher salt, add more if you think it needs it
03 -
Some freshly cracked black pepper, plus extra if you'd like
04 -
2 teaspoons Dijon, use your favorite
05 -
1/4 cup mayo
06 -
A tablespoon of parsley leaves, chopped small (from about 4 sprigs)
07 -
1 tablespoon finely snipped chives (about 1/2 of a medium bunch)
08 -
1/3 cup celery, chopped into tiny pieces (about 1 big stalk)
09 -
1 teaspoon lemon juice (squeeze from a wedge, about a quarter of a lemon)
→ Build Sandwiches (optional)
10 -
3 large tasty Bibb or butter lettuce leaves
11 -
6 slices of your favorite sandwich bread
# Steps to Follow:
01 -
Double-check the seasoning and add more salt or pepper if you think it could use some. Eat now, or pop it in a closed container in the fridge for a while—let everything soak in for an hour or two.
02 -
Take your eggs, peel and chop them into pieces you like. Gently fold those into your bowl—don't smash them too much if you want bigger chunks.
03 -
Grab a spoon and mix everything up—mayo, Dijon, a pinch of salt, pepper, celery, herbs, and lemon juice—until it's all smooth and combined.
04 -
Squeeze about a teaspoon of juice from your lemon and toss it right into the bowl.
05 -
Dice your celery small, chop your parsley and snip up the chives, then add 'em all to your mixing bowl.
06 -
If you want sandwiches, pile the salad onto three bread slices. Layer with lettuce, tearing leaves to fit if you have to, then top with the other bread. Slice sandwiches in half using a serrated knife if you like.
# Extra Tips:
01 -
To keep your egg salad chunky, wait to chop eggs until you've peeled them, and stir them in gently right at the end.
02 -
Leftover mix keeps well in the fridge (airtight) for up to 5 days.