Ingredients
6 large eggs
¼ cup mayonnaise
2 to 3 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
¼ teaspoon sea salt
Freshly ground black pepper
¼ cup finely diced red onion
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 teaspoon capers (optional)
Instructions
- Hard boil the eggs: Place eggs in a pot of cold water, bring to a boil, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath for 14 minutes. Peel and chop.
- In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper.
- Add diced red onion and stir. Gently fold in chopped eggs, chives, dill, and capers, if using.
- Cover and refrigerate for 20 minutes. Stir again, season to taste, and serve.
Notes
- Keep it chunky—don’t mash the eggs too finely to retain texture.
- Capers add a delicious briny flavor but are optional.
- Great served in sandwiches, wraps, or with crackers and greens.
- Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 240
- Sugar: 1g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg
