Egg Salad Recipe

Boil the eggs: Place the eggs in a medium-sized pot and cover them with water. Bring the water to a boil over medium-high heat, then lower the heat and simmer for 10-12 minutes. Once cooked, remove the eggs from the hot water and place them in a bowl of ice water to stop the cooking process. Peel the eggs once they’re cool enough to handle.
Prepare the ingredients: While the eggs are cooling, chop the fresh parsley, dill, and red onion. Set aside.
Mash the eggs: Once the eggs are peeled, roughly chop them and place them in a large bowl. Use a fork to mash them slightly—don’t over-mash; you want some texture.
Make the dressing: In a separate bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and a pinch of salt and pepper. You can add a bit of sweet relish if you like a touch of sweetness in your egg salad.
Combine everything: Add the chopped herbs, onion, and dressing to the mashed eggs. Mix gently until everything is evenly combined.
Season: Taste and adjust the seasoning with salt, pepper, or extra mustard if desired. If you like a bit of heat, feel free to sprinkle in some smoked paprika.
Chill: Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld.