Classic Egg Salad (Printable View)
Creamy, tangy egg salad with Dijon, chives, and celery; great for sandwiches, wraps, or a quick chilled side.
# Ingredient List:
→ Eggs
01 - 6 large eggs
→ Salad Base
02 - 1/4 cup mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon freshly squeezed lemon juice
05 - 1 tablespoon finely chopped chives
06 - 1 tablespoon finely chopped celery
07 - 1 tablespoon finely chopped red onion
→ Seasoning
08 - Salt and black pepper, to taste
09 - Pinch of paprika (optional)
# How to Make It:
01 - Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover with a lid, remove from heat, and let the eggs sit for 10-12 minutes.
02 - Transfer the eggs to a bowl of ice water or run them under cold tap water until completely cooled. Peel off the shells and roughly chop the eggs into bite-sized pieces.
03 - In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, chives, celery, and red onion. Stir until well blended.
04 - Gently fold the chopped eggs into the dressing, being careful not to overmix. Season with salt, pepper, and a pinch of paprika if desired.
05 - Serve chilled on toasted bread, tucked into lettuce leaves, or alongside crackers and fresh greens.
# Expert Suggestions:
01 -
- It comes together in under twenty five minutes with ingredients you probably already have sitting in your kitchen right now.
- The balance of creamy, tangy, and fresh makes it versatile enough for sandwiches, wraps, or eating straight from the bowl with a spoon.
02 -
- Overcooking the eggs will give you a grey ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer the moment the water starts boiling.
- Letting the salad rest in the fridge for at least 15 minutes before serving makes a noticeable difference in how the flavors come together.
03 -
- Roll the warm peeled eggs on the cutting board with your palm before chopping to create natural ridges that hold onto the dressing better.
- Taste and adjust the salt at the very end because the eggs absorb seasoning differently depending on their size and freshness.