This Egg Salad is comprised of all the classic ingredients for your traditional egg salad recipe. Mayo and Dijon mustard marry together all the components beautifully. While I have it’s sibling recipe up already, chicken salad with grapes, I think it’s about time I share with you this recipe, just in time for Fourth of July BBQ’s and gatherings!
Egg Salad
We all know and love a good egg salad recipe. The great thing about it is how versatile it is, whether you use your egg salad on top of toast for breakfast, as a sandwich topper, or for plain ole scooping and enjoying, this recipe is for you!
TIP – you can get a Vidalia Chopper here and Herb Scissors here (as seen in the recipe video)
I love to grow my own chives in my yard, and in my last home, I was lucky enough to stumble upon a large number of wild chives! If you happen to grow your own chives and herbs, put them to good use with this recipe!
If you have tons of leftover chive that you’d like to use up, these herb buttermilk biscuits or whipped brie stuffed strawberries for dessert are the perfect options for doing just that!
This egg salad recipe is great for using up your remaining eggs after Easter, and of course, it’s always great to bring along to a potluck, family reunion, or regular get-togethers.
YOU CAN FIND THE FULL PRINTABLE INSTRUCTIONS AT THE END OF THIS POST
Ingredients for Egg Salad with Chives
- 6 boiled egg, chopped
- 1/4 cup mayonnaise (or to taste)
- 1 tbsp dijon mustard (or more to taste)
- 1 small dill pickle, minced
- 1 tbsp minced red bell pepper
- 1 tbsp fresh chives, chopped
- salt & pepper to taste (do this after combining all ingredients and taste testing)
Helpful Kitchen Tools
How to make Egg Salad
Combine all ingredients and keep refrigerated in a tightly covered container.
And that’s it!
Making egg salad is SO easy, so if you need something you can whip together in a jiff (granted you have time to boil and cool your eggs, or if you already have boiled eggs on hand) then this recipe is a great solution.
If you’re feeding a large crowd, you may want to consider doubling this recipe, as it makes enough for 6 servings at 1/3 cup per serving. Enjoy!
Want more “salad” recipes to bring along to your next potluck? We’ve listed some of the best below!
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- Broccoli Salad
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- Grilled Corn & Zucchini Salad with Feta
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- Taco Pasta Salad
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- Tortellini Pesto Pasta Salad
Egg Salad
This Egg Salad is made up of all the classic ingredients from your traditional egg salad recipe. This is a great recipe for a potluck or BBQ!
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 6
10 minutes
Calories: 131
Ingredients
- 6 eggs boiled and chopped
- ¼ cup mayonnaise or to taste
- 1 tbsp Dijon mustard or more to taste
- 1 small dill pickle (or half of a large) minced
- 1 tbsp chives fresh, chopped
- 1 tbsp red bell pepper diced
- salt and pepper to taste do this after combining all ingredients and taste testing
Instructions
- Combine all ingredients (except salt and pepper). Taste test and add salt and pepper if desired. Keep refrigerated in a tightly covered container.
Nutrition
Serving: 0.33cup | Calories: 131cal | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 167mg | Sodium: 273mg | Potassium: 77mg | Vitamin A: 280IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.9mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!
This post was originally published on this blog on April 23, 2009.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Becky says
I make egg salad a million different ways. I was particularly pleased with your ratios and quantities used for the amount of eggs.
Sometimes, egg salads (or chicken or tuna) can be too heavy on the Mayo, or onion.
I found these proportions to be spot on.
Sippity Sup says
Wild chives sounds like heaven!! GREG
Cookie says
Hi there. I just discovered your blog and love the idea of Thrifty Thursdays! I pretty much refuse to buy any groceries that aren’t on sale cuz I know eventually they’ll go sale! Like I held off on buying ground beef last week for $3 a pound and this week it was only $1.69 a pound and I bought 2! :)
Amanda says
Bev thanks!
Alta – I did that last week too, we used up a lot of our pantry items!
Kelly, Cheri, Heidi, Tami, pinkstripes, Blond Duck and Rachel thanks!
Bunny – When I noticed them last year I knew they weren’t grass because of how much taller they were and how they were growing in tufts. All I had to do was pick some of the aroma of the chives were all over my hands. I looked them up on the internet to be sure!
AmyRuth – Yes, how fun to interview Dorie! :) I’m looking forward to getting her answers, should be talking to her on the phone as well. :)
AmyRuth says
Hey Amanda,
I read you are interviewing Dore? How awesome is that? Wow!!!
I love your “freebies” in the front yard! So neat, makes you wonder if there was a garden there at some time, back in the day.
Your blog is amazing! Lots of interest.
AmyRuth
The Blonde Duck says
That’s a great idea!
Bunny says
I would never have thought that they were chives, how did you know that?? I wonder how they got there?? Great idea Amanda!!
pinkstripes says
How cool! I wish I had access to wild chives.
Tami says
Great find, Amanda! I would’ve had no idea that those “weeds” were chives! The best part is that it’s FREE! MMM! Sour cream and chives on a baked potato–now I’m hungry!
Heidi says
This sounds so good. Great idea taking advantage of something you already have. That is best for saving lots of money!
Cheri Sicard says
I love chives. You are luck y to have them growing wild. This week I have tips ad recipes for making your own calorie and portion controlled meals for your freezer at the Fabulous Foods blog and at the Fabulous Living blog I have directions for making handy little picnic packs to keep in the car or backpack, so you can always take advantage of frugal outdoor dining options.
Rachel says
Your egg salad looks wonderful! I never thought to add chives!
Kelly says
Oh, how I love chives! I use them in eggs, cream sauces, and in rubs for steak and pork. Now I have a new way to use them! Thanks for the delish recipe!
Alta says
You know, I’ve seen those in front yards around my neighborhood, never thought about the possibility of them being wild chives! What have I done that was thrifty this week? I declared “no grocery shopping” this week. We had enough stuff stored that we could make it without. So Monday, we had black beans and rice (which probably cost about $5 for 4 people), and I’ve made a pasta dish using pantry ingredients, and last night made some macaroni and cheese to use up the chipotle peppers and cheese in the fridge!
Bev says
That egg salad looks so delish!
Amanda says
I’ve posted several thrifty tips these week on Old Fashioned Tips! Looking forward to seeing everyone else’s.