Classic Egg Salad (Print Version)

Creamy egg salad with celery, red onion, Dijon and lemon—quick, chilled, ideal for sandwiches.

# 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 fresh 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)

# Directions:

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, finely chopped red onion, and fresh chives or dill.
05 - In a small bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, kosher salt, and freshly ground black pepper until smooth and well blended.
06 - Pour the prepared dressing over the egg mixture and gently fold together using a spatula until evenly coated. Taste and adjust seasoning as needed.
07 - Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld. Garnish with a light dusting of paprika if desired. Serve on toasted bread, in lettuce cups, with crackers, or in wraps.

# Expert Tips:

01 -
  • The lemon juice and Dijon combination gives it a brightness that store bought versions completely miss, and once you taste it you will never go back.
  • It comes together in under 25 minutes with ingredients you probably already have, making it the ultimate rescue meal when the fridge looks empty.
02 -
  • Overcooked eggs develop a grey green ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer and respect it.
  • Letting the salad chill before eating is not optional, the flavors transform dramatically in those 30 minutes and skipping this step will cheat you out of the best version.
03 -
  • Start your eggs in cold water rather than dropping them into boiling water, this prevents cracking and gives you more control over the final doneness.
  • Use an egg slicer in two directions for perfectly even pieces that look neat and save you from chasing eggs around a cutting board.

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