Description
A creamy, herb-packed egg salad with a subtle crunch from celery and gentle tang from rice vinegar. Perfect for spring lunches and using leftover hard-boiled eggs.
Ingredients
Units
Scale
- 8 large hard-boiled eggs
- 3/4 cup Japanese mayonnaise
- 1 teaspoon rice wine vinegar
- 1/3 cup fresh dill, chopped
- 1/8 cup fresh parsley, chopped
- 4 tablespoons fresh chives, chopped
- 2 tablespoons Chinese hot mustard
- 1 celery stalk, finely chopped
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- In a medium bowl, mix mayonnaise, vinegar, dill, parsley, chives, mustard, celery, salt, and pepper until smooth.
- Chop hard-boiled eggs into bite-sized pieces.
- Add eggs to the dressing and gently fold until coated.
- Serve on bread, crackers, lettuce wraps, or enjoy on its own.
Notes
- Hard-boiled eggs should have firm whites and yolks (cook about 8–12 minutes).
- For easy chopping, press peeled eggs through a cooling rack into a bowl.
- Prep Time: 15 minutes
- Category: Lunch, Snack
- Method: No Cooking
- Cuisine: American, Asian-Inspired / Fusion
