Good egg salad should be creamy (but not too mayonnaise-y) with a hint of tang and a little bit of crunch. I’m also a strong believer that really good egg salad should be ready to eat as soon as it’s mixed together—there should be no need for it to sit in the fridge for the flavors to meld.
This version checks all the boxes and then some. The heroes are a duo of minced fresh chives and dill. Not only do they add a bright pop of color and flavor, but they also make this otherwise basic egg salad taste like something you’d get from a fancy deli. Ready to get cracking and see how it’s done?
What Can I Add to Egg Salad?
The add-ins are the secret to making a truly great egg salad full of texture and layers of flavor. Some recipes require add-ins that require the egg salad to sit in the fridge so the flavors can meld—not this version! It’s packed with bright, fresh, tangy flavor and ready to eat as soon as it’s mixed together.
Celery: A single stalk is all you need. Dice it up and mix it in for a nice crunch.
