Delicious cheddar and chive egg salad is a great flavor combination, creamy, cheesy, with egg combined to make a great-tasting salad to eat on its own or in a sandwich.
We've got a really simple and quick-to-make egg salad recipe for you, using basic pantry ingredients, you can make this in a flash!
Great for snacks, picnics, lunch, supper, or anytime, this easy egg salad recipe will be your go-to recipe when you need to rustle up a quick meal.
For this recipe, we've used grated cheddar. Of course, you can use any cheese you like, for example, grated mozzarella, or herbs or spiced infused cheese. The chives can be swapped for another herb of your choice, or even some grated onion.
So let's get straight to the recipe and see how we make this delicious egg salad.
Prep Time
15 minutes
Cook Time
0
Serves
4
Ingredients
6 hard-boiled eggs, peeled and chopped
½ cup or 50g sharp cheddar cheese, grated
2 tablespoons fresh chives, finely chopped
¼ cup or 60g mayonnaise
1 tablespoon of Dijon mustard
1 tablespoon of lemon juice
Salt and pepper to taste
Instructions
Prepare the Eggs:
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, reduce the heat to low, and let the eggs simmer for 10-12 minutes.
- When done, transfer the eggs to a bowl of ice water to cool completely. Once cooled, peel and chop the eggs.
2. Add the chopped eggs, grated cheddar cheese, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and chopped chives in a large mixing bowl.
3. Using a metal spoon, mix well until all the ingredients are combined.
4. Cover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes to allow the flavors to marinate together and the mixture to firm up a little.
5. Once chilled, give the egg salad a final stir and transfer it to a serving dish.
Serve the cheddar and chive egg salad on its own, as a sandwich filling, or with crackers. Enjoy!
Ingredient options
- Chopped scallions/spring onions
- Chopped parsley
- Grated mozzarella cheese or another grated cheese
- Chopped Cucumber
- A pinch of cayenne pepper
Storage
This egg salad will keep fresh in a covered container overnight in the fridge for 24 hours. When you want to serve, give it a stir first. Do not freeze this.
Serving Suggestions
- Spread on hot buttered toast
- Fill mini pita breads or wraps
- Serve as a side salad with our grilled chicken paninis
- Serve on some of your favorite crackers or rye bread
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Cheddar and Chive Egg Salad
Delicious cheddar and chive egg salad is a great flavor combination, creamy, cheesy, with egg combined to make a great-tasting salad to eat on its own or in a sandwich.
Ingredients
- 6 hard-boiled eggs, peeled and chopped
- ½ cup or 50g sharp cheddar cheese, grated
- 2 tablespoons fresh chives, finely chopped
- ¼ cup or 60g mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Instructions
1. Prepare the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, reduce the heat to low, and let the eggs simmer for 10-12 minutes.
Once done, transfer the eggs to a bowl of ice water to cool completely.
Once cooled, peel and chop the eggs.
2. Add the chopped eggs, grated cheddar cheese, mayonnaise, Dijon mustard, lemon juice, salt, pepper, and chopped chives in a large mixing bowl.
3. Using a metal spoon, mix well until all the ingredients are combined.
4. Cover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes to allow the flavors to marinate together and the mixture to firm up a little.
5. Once chilled, give the egg salad a final stir and transfer it to a serving dish.
6. Serve the cheddar and chive egg salad on its own, as a sandwich filling, or with crackers. Enjoy!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 182Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 199mgSodium: 297mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 8g
Nutrition information isn’t always accurate
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