2 tablespoons chopped fresh chives
1 tablespoon chopped fresh dill (optional)
½ teaspoon salt (plus more to taste)
¼ teaspoon white pepper (or black pepper)
Instructions
Grate the eggs using the large holes of a box grater into a medium bowl. Season lightly with salt.
Make the dressing: In a small bowl, whisk together mayonnaise, mustard, and lemon juice.
Combine: Add the dressing to the grated eggs, along with celery, onion, chives, dill, salt, and pepper. Fold gently until well combined.
Taste and adjust: Add more salt, pepper, or lemon juice as needed.
Chill: Cover and refrigerate for at least 30 minutes (2 hours is better).
Serve: On your bread of choice, with lettuce and tomato if desired.
Variations
Curried Egg Salad:
Add 1 teaspoon curry powder to the dressing. Add ¼ cup golden raisins and 2 tablespoons toasted almonds.
Bacon Egg Salad:
Add ¼ cup crumbled cooked bacon. Because bacon.
Avocado Egg Salad:
Replace half the mayo with mashed avocado. Add a squeeze of lime.
Spicy Egg Salad:
Add 1 minced jalapeño and a dash of hot sauce.
Herbed Egg Salad:
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