Classic Egg Salad (Printable Version)
Creamy egg salad with celery, red onion, Dijon and lemon—quick to make and great on toast, wraps, or greens.
# Ingredient List:
→ 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 Make:
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, finely chopped celery, red onion, and fresh chives or dill.
05 - In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and well blended.
06 - Pour the prepared dressing over the egg mixture and gently fold until all ingredients are evenly coated. Taste and adjust seasoning as needed.
07 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with a light dusting of paprika if desired. Serve on toasted bread, in lettuce cups, or alongside crackers.
# Expert Tips:
01 -
- The lemon juice and Dijon give it a brightness that store bought versions never have.
- It is endlessly adaptable and works on bread, in lettuce cups, or straight off a spoon when nobody is watching.
02 -
- Overcooking the eggs creates a green ring around the yolk that looks unappetizing and tastes slightly sulfurous. The ten minute rest method eliminates this problem completely.
- Chilling the finished salad for thirty minutes transforms the flavor from good to unforgettable. The lemon and mustard need time to soak into the eggs.
03 -
- Roll each peeled egg on the counter with the palm of your hand before chopping. This simple trick shatters the white into natural, rustic pieces that look homemade rather than machine processed.
- Mix the dressing separately before adding it to the eggs so every bite is seasoned evenly instead of having pockets of plain mayonnaise.