Classic Egg Salad (Print Version)
Creamy egg and celery salad with red onion and Dijon, dressed in mayo and lemon—great for sandwiches or chilled sides.
# What You Need:
→ Eggs
01 - 6 large eggs
→ Fresh Ingredients
02 - 2 tablespoons finely chopped celery
03 - 2 tablespoons finely chopped red onion
04 - 1 tablespoon chopped fresh chives or dill
→ 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
# Preparation Steps:
01 - Place the 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 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 herbs.
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 everything is 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 sprinkle of paprika if desired.
# Expert Advice:
01 -
- It comes together in under twenty five minutes with ingredients you probably already have sitting in the fridge.
- The balance of creamy, tangy, and crunchy textures makes every bite interesting without any fuss.
02 -
- Overcooked eggs develop a grey ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer and respect it.
- Letting the salad rest in the fridge transforms the flavor completely, and even twenty minutes makes a noticeable difference.
03 -
- The secret to easy peeling is using eggs that are at least a week old, since fresher eggs bond more tightly to their shells.
- A tiny splash of vinegar in the boiling water helps if any eggs crack, keeping the whites from spilling out into the pot.