Classic Egg Salad (Print Version)
Creamy, tangy egg salad with celery, red onion and Dijon—ready in 22 minutes for sandwiches or a light side.
# What You'll 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 Cook:
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 off the shells and roughly chop the eggs into bite-sized pieces.
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 freshly ground black pepper until smooth and well blended.
06 - Pour the dressing over the egg mixture and gently fold together using a spatula until evenly coated. Adjust seasoning to taste.
07 - Refrigerate for 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 with crackers.
# Expert Advice:
01 -
- It takes less than thirty minutes from fridge to plate, which makes it the ultimate lazy afternoon lunch when you want something real without any fuss.
- The creamy dressing balanced by a little lemon tang hits that perfect comfort spot between simple and satisfying.
02 -
- Overcooked eggs develop a grey green ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer the moment you take the pot off the heat.
- Letting the salad chill transforms it from good to great because cold gives the dressing time to soak into every nook and cranny of the chopped egg.
03 -
- Peel the eggs under running cold water because it gets between the membrane and the white, making the shell slide off in satisfying spiral strips.
- A pinch of celery salt or a few drops of hot sauce stirred into the dressing is the kind of small move that makes people ask what your secret is.