Classic Egg Salad (Printable)
Creamy, tangy egg salad with celery, red onion and Dijon — quick to make; great on toast, in wraps, or lettuce cups.
# 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
# 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 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. Adjust salt and pepper to taste.
07 - Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with a light dusting of paprika if desired.
# Expert Tips:
01 -
- The creamy, tangy dressing clings to every chunk of egg, making each bite feel indulgent without being heavy.
- It comes together in under thirty minutes, which means dinner is basically done before you even start wondering what to make.
02 -
- Overcooked eggs develop a gray ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer the moment you turn off the heat.
- Letting the salad rest in the fridge transforms the flavor completely because the eggs absorb the dressing as they sit.
03 -
- Peeling eggs under running water is not a myth, it genuinely helps the shell slide off without tearing the white underneath.
- Taste the dressing on its own before folding it into the eggs, because adjusting seasoning is much harder once everything is mixed.