Classic Egg Salad (Printer-Friendly)
Creamy, tangy egg salad with celery, Dijon, and lemon — perfect on toast, in wraps, or as 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 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)
# How to Make It:
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 steep 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.
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 freshly ground black pepper until smooth and well blended.
06 - Pour the dressing over the egg mixture and gently fold together until evenly coated. Adjust seasoning 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 -
- It comes together in under thirty minutes and tastes even better after sitting in the fridge for an hour.
- The tang from Dijon mustard and lemon juice cuts through the richness in a way that keeps you going back for another bite.
02 -
- Overcooked eggs develop a grey ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer and respect it.
- Peeling eggs under running water or starting with slightly older eggs makes the shells slide off without taking chunks of white with them.
03 -
- The egg salad tastes best on the second day when the flavors have fully married, so making it the night before is a smart move for gatherings.
- Smoked paprika instead of regular paprika on top adds a layer of complexity that makes people ask what your secret is.