Classic Egg Salad (Print)
Creamy, tangy egg salad with celery, red onion and Dijon—quick to prep and ideal for sandwiches or 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
# 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 saucepan, 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, finely chopped celery, finely chopped 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 dressing over the egg mixture and gently fold together until 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 creamy dressing clings to every chunk of egg making each bite rich and satisfying without being heavy.
- It comes together in under thirty minutes and tastes even better the next day when the flavors have mingled overnight.
02 -
- Overcooked eggs develop a grey ring around the yolk that looks unappetizing and tastes slightly sulphurous so watch your timing carefully.
- Peeling eggs under running cold water helps the shell slip off in larger pieces instead of stubborn little fragments.
03 -
- Start with eggs that are at least a week old because fresher eggs bond more tightly to their shells and become incredibly frustrating to peel.
- Mash one of the six eggs completely with a fork before mixing because the extra creamy yolk acts like built in binder for the whole salad.