Classic Egg Chive Salad (Printable Version)
Creamy eggs with chives, parsley, celery, and a touch of lemon for a classic salad filling or sandwich spread.
# Ingredients:
→ Egg Salad Base
01 -
1 large stalk celery, finely diced (approximately 1/3 cup)
02 -
1/2 medium bunch fresh chives, finely chopped (approximately 1 tablespoon)
03 -
4 sprigs fresh parsley, leaves only, finely chopped (approximately 1 tablespoon)
04 -
1/4 medium lemon, juiced (approximately 1 teaspoon juice)
05 -
1/4 cup mayonnaise
06 -
2 teaspoons Dijon mustard
07 -
1/8 teaspoon kosher salt, plus more to taste
08 -
Freshly ground black pepper, plus more to taste
09 -
6 large hard-boiled eggs, peeled and diced
→ Sandwich Assembly (optional)
10 -
6 slices sandwich bread
11 -
3 large leaves Bibb or butter lettuce
# Steps:
01 -
Finely dice celery, chop chives and parsley leaves, and combine in a medium bowl.
02 -
Juice the lemon and add 1 teaspoon juice to the bowl.
03 -
Add mayonnaise, Dijon mustard, kosher salt, and freshly ground black pepper to the bowl. Stir until well blended.
04 -
Peel and dice hard-boiled eggs, then gently fold into the dressing and herbs. Mix until ingredients are evenly combined.
05 -
Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, or refrigerate in an airtight container for 1–2 hours to meld flavors.
06 -
For sandwiches, evenly divide egg salad between three slices of bread. Top with Bibb lettuce leaves, tear to fit as needed, and cover with remaining bread slices. Cut each finished sandwich in half with a serrated knife.
# Notes:
01 -
For optimal texture, dice eggs after peeling and handle gently to maintain defined pieces.
02 -
Egg salad can be stored up to 5 days refrigerated in a sealed container.