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–+ servings
chopped hard boiled egg salad

Chopped Egg Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 15 minutes
Total Time 40 minutes
Course Salad
Cuisine American
Servings 4 servings

Equipment

  • 1 Medium saucepan
  • 1 Large bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing spoon
  • 1 colander or slotted spoon

Ingredients
  

  • 8 large eggs
  • 60 milliliter mayonnaise
  • 15 milliliter Dijon mustard
  • 10 milliliter lemon juice fresh
  • 2 gram salt
  • 1 gram black pepper ground
  • 30 gram celery finely chopped
  • 20 gram red onion finely chopped
  • 15 gram fresh chives finely sliced
  • 5 gram fresh dill optional; chopped

Instructions
 

  • Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 cm.
  • Bring the water to a gentle boil over medium-high heat.
  • Once boiling, cover the saucepan, turn off the heat, and let the eggs sit for 10 minutes.
  • After 10 minutes, transfer the eggs to a bowl of ice water and let cool for 10–15 minutes.
  • While the eggs cool, add mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the small bowl and whisk until smooth.
  • Peel the cooled eggs and pat them dry.
  • Coarsely chop the eggs on the cutting board into small bite-size pieces.
  • Add the chopped eggs, celery, red onion, chives, and dill (if using) to the large bowl.
  • Pour the dressing over the egg mixture and gently fold until evenly coated.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Cover and refrigerate for at least 15 minutes before serving to let the flavors meld.

Notes

For best results, use eggs that are a few days old, as they peel more easily than very fresh ones, and be sure to cool them thoroughly in ice water to prevent gray rings around the yolks. Chop the eggs to your preferred texture—finer for sandwiches and chunkier for serving on toast or greens. You can lighten the salad by substituting part of the mayonnaise with Greek yogurt and customize the flavor with add-ins like chopped pickles, a pinch of smoked paprika, or a spoonful of relish. Always add salt gradually, especially if you plan to serve the egg salad with salty bread or crackers, and store leftovers tightly covered in the refrigerator for up to 3 days.
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