Classic Egg Salad (Printable version)
Quick creamy egg salad with Dijon, celery, and chives—perfect for sandwiches, wraps, or a chilled side.
# What you need:
→ Eggs
01 - 6 large eggs
→ Fresh Produce
02 - 2 tablespoons finely chopped celery
03 - 2 tablespoons finely chopped red onion
04 - 1 tablespoon chopped fresh chives or dill (optional)
→ Condiments
05 - 3 tablespoons mayonnaise
06 - 1 teaspoon Dijon mustard
07 - 1 teaspoon fresh lemon juice
→ Seasonings
08 - 1/4 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Paprika, for garnish (optional)
# How To:
01 - Place 6 large eggs in a medium saucepan and cover with cold water by about 1 inch.
02 - Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot with a lid, remove from heat, and let the eggs sit undisturbed for 10 minutes.
03 - Transfer the eggs to an ice bath and let them cool for 5 minutes. Peel the shells and roughly chop the eggs.
04 - In a medium mixing bowl, combine the chopped eggs, celery, red onion, and fresh chives or dill.
05 - In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth and well blended.
06 - Pour the dressing over the egg mixture and gently fold until all ingredients are evenly coated. Adjust salt and pepper to taste.
07 - Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Garnish with a light dusting of paprika if desired.
# Expert Advice:
01 -
- The dressing ratio is forgiving, so even a heavy hand turns out something delicious and spreadable.
- It comes together in under thirty minutes and only dirties two bowls and one pot.
02 -
- Overcooked eggs develop a gray green ring around the yolk that looks unappetizing and tastes slightly sulfurous.
- Peeling eggs under running water helps the membrane release cleanly and prevents ugly tears in the whites.
03 -
- Start with eggs that are at least a week old because fresher eggs are notoriously difficult to peel cleanly.
- Letting the finished salad rest in the fridge is not optional, it is the step that turns good egg salad into great egg salad.