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?…