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Egg Salad

Marie Cook
Prep Time 10 minutes
Cook Time 15 minutes
Course Salad
Cuisine American
Servings 2 people


  • 6 Hard Boiled Eggs
  • 1/2 cup Mayonnaise
  • 1 tbsp Chopped Fresh Dill
  • 1 tbsp Chopped Fresh Chives
  • 2 tsp Whole Grain Mustard


  • Place 6 eggs in a pan of cold water, bring to a fast rolling boil, cover and take off the heat. Rest for 10 minutes, then rinse under cold tap water. Peel and dice eggs. To that add Mayonnaise, Dill, Chives, Mustard, and mix well. Salt and pepper to taste.
    Refrigerate a couple of hours before serving.