Print

Classic Egg Salad with Dijon

Creamy classic egg salad with Dijon mustard freeze dried chives and dill weed served in a bowl with crackers and mini dill pickles
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This classic egg salad with Dijon mustard is creamy, balanced, and full of simple flavor. Freeze-dried chives and dried dill weed add a subtle herby finish without overpowering the richness of the eggs and mayo. Perfect for sandwiches, wraps, or quick lunches.

Ingredients

  • 6 large eggs, hard boiled and peeled (I recommend the Instant Pot Method)
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp yellow mustard
  • 2 TBSP celery, finely chopped
  • 2 tsp freeze-dried chives
  • 1 tsp dried dill weed
  • 1/2 tsp salt (or to taste)
  • 1/8 tsp black pepper
  • 1/4 tsp paprika

Instructions

  • Chop the hard-boiled eggs to your preferred texture, leaving some small chunks for structure.
  • In a separate bowl, stir together the mayonnaise, Dijon mustard, and yellow mustard until smooth.
  • Add the dressing to the chopped eggs and gently fold to combine without over-mixing.
  • Add your desired seasonings (salt, pepper, paprika, dill) and stir.
  • Fold in the celery and chives.
  • Taste and adjust seasonings as needed.
  • Chill for 15–30 minutes (or longer!) before serving for best flavor.

Notes

  • For a creamier texture, lightly mash a portion of the eggs before mixing.
  • Freeze-dried chives provide consistent flavor without extra moisture.
  • Optional mix-in: add 1–2 TBSP finely chopped red onion or green onion for extra crunch and bite.
  • To substitute fresh herbs: use 2 TBSP fresh chives in place of freeze-dried, and 1–1 1/2 tsp fresh dill in place of dried dill weed.
  • Adjust Dijon to taste, but keep it under 1 TBSP to avoid overpowering the salad.
  • Great served on sandwich bread, croissants, lettuce wraps, or crackers.

Find it online: https://ourgratefulkitchen.com/classic-egg-salad/