A delightful twist on the classic egg salad, featuring creamy textures and fresh herbs.
Peel and chop the hard-boiled eggs into small pieces.
Use a fork to mash the eggs slightly for a creamier texture.
In a mixing bowl, combine the mayonnaise, salt, black pepper, chives, and dill.
Mix thoroughly to ensure the flavors are evenly distributed.
Gently fold the chopped eggs into the mayonnaise mixture until well combined.
Be gentle to keep some texture in the egg pieces.
Chill the egg salad in the refrigerator for at least 30 minutes before serving.
Chilling allows the flavors to meld together beautifully.
Serve the egg salad as a sandwich filling or on a bed of fresh greens.
Garnish with extra fresh herbs for a vibrant presentation.
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