This easy egg salad is quick, nutritious, and perfect for using up those hard-boiled eggs. It's truly the best classic egg salad made with simple ingredients that's super creamy, delicious, and loaded with flavor.
If you don't have leftover hard boiled eggs, use my method for making perfect boiled eggs. Let the eggs simmer for 9-12 minutes and transfer them to an ice bath for about 5-7 minutes.
Using a sharp knife, chop the peeled eggs into small, bite-sized pieces.
Mixing the Salad:
In a large mixing bowl, combine the chopped eggs, mayonnaise, minced red onion, chopped dill, chives, mustard, and paprika.
Season with salt and pepper to your taste preference. Gently mix all the ingredients until well combined and the mixture has a creamy consistency.
Serving the Egg Salad:
For optimal flavor, refrigerate the egg salad for at least 30 minutes before serving.
Serve chilled on your choice of bread, crackers, wraps, or as a filling in lettuce wraps for a low-carb option.