Classic Egg Salad (Printable Version)
Creamy, tangy egg salad with Dijon, chives and celery—ready in about 22 minutes for sandwiches or wraps.
# What You Need:
→ 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)
# Method:
01 - Place the eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a rolling boil over medium-high heat. Cover the pan, remove from heat, and let the eggs stand for 10–12 minutes.
02 - Transfer the eggs immediately to an ice bath or run under cold running water until completely cooled. Peel the shells and roughly chop the eggs.
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, taking care not to overmix. Season with salt, pepper, and a pinch of paprika if desired.
05 - Serve chilled on toasted bread, tucked into lettuce wraps, or alongside crackers and fresh greens.
# Expert Tricks:
01 -
- The creamy dressing clings to every cranny of the chopped egg, making each bite feel indulgent without being heavy.
- It comes together in under twenty five minutes from pantry staples you probably already have.
- You can eat it on toast, scoop it with crackers, or wrap it in lettuce and call it lunch without anyone arguing.
02 -
- Overcooking the eggs turns the yolks gray and sulfurous, so set a timer the moment the water reaches a boil.
- Folding instead of mashing preserves pockets of creamy yolk and tender white, which is the whole point of egg salad.
- Making it a day ahead actually improves the flavor because the dressing seeps into every cranny of the chopped egg.
03 -
- Peel the eggs under running water and start from the wider end where the air pocket lives, the shell slips off in satisfying spirals.
- A pinch of sugar in the dressing balances the mustard and lemon in a way that makes people ask what your secret is.