Best Creamy Egg Salad Recipe
At the end of the day, this BEST Creamy Egg Salad is a classic that never gets old. It's perfect for family lunches, quick snacks, or even meal prepping. Give it a try, and I promise you’ll be making it on repeat!
Equipment
- 1 Pot
- 1 mixing bowl
Ingredients
- 6 large eggs
- 1 small red onion finely chopped
- ¼ cup light mayonnaise
- ¼ cup sour cream 12% fat
- 1 tablespoon Dijon mustard
- 2 teaspoons chopped parsley
- 2 tablespoons lemon juice
- 2 tablespoons chopped chives
- ⅓ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Bring a pot of water to a boil and add a pinch of salt.
- Once boiling, carefully lower the eggs into the water using a spoon. Boil the eggs for 13 minutes.
- Transfer the cooked eggs to an ice bath to cool, making them easier to peel.
- While the eggs cool, finely chop the parsley, red onion, and chives. Squeeze the lemon juice.
- Peel the eggs and chop them into small cubes.
- In a large bowl, combine the chopped eggs, red onion, mayonnaise, sour cream, Dijon mustard, parsley, chives, lemon juice, salt, and pepper.
- Mix everything gently until well combined.
- Serve immediately or chill in the refrigerator before serving.