Classic Egg Salad (Printer-friendly)

Creamy, tangy egg salad with chopped eggs, celery, Dijon, and lemon — perfect on sandwiches, wraps, or lettuce cups.

# 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 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 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, finely chopped celery, red onion, and fresh chives or dill.
05 - In a small bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, kosher salt, and freshly ground black pepper until smooth.
06 - Pour the dressing over the egg mixture and gently fold until evenly coated. Taste and adjust seasoning as needed.
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 Tips:

01 -
  • The creamy dressing clings to every chunk of egg and makes each bite feel indulgent without being heavy.
  • It comes together so fast you can make it between arriving home and kicking off your shoes.
  • Leftovers taste even better the next day when the flavors have had time to mingle and settle.
02 -
  • Overcooking the eggs creates that grey green ring around the yolk which is harmless but visually unappealing and slightly sulfuric in taste.
  • Older eggs peel far more easily than very fresh ones so if you have farm fresh eggs let them sit in the fridge for a week before boiling.
03 -
  • Run a knife through the eggs in different directions rather than using an egg slicer for a more rustic and satisfying texture.
  • Let the completed salad rest in the fridge overnight if you can manage the wait because the transformation in flavor is genuinely worth it.

Return