Classic Egg Salad

1 minute read

This Egg Salad is a masterclass in balance—creamy, tangy, and bright. By using a “carry-over” cooking method for the eggs, you avoid the dreaded rubbery whites and gray-green rings around the yolks. The addition of Dijon mustard and lemon juice cuts through the richness of the mayonnaise, while the fresh herbs provide a burst of color and a sophisticated finish.

Classic Egg Salad

Ingredients:

THE PROTEIN	AMOUNT
Large eggs	6

THE DRESSING	AMOUNT
Mayonnaise	1/3 cup
Dijon mustard	1 teaspoon
Fresh lemon juice (or white vinegar)	1 tablespoon
Salt	1/4 teaspoon
Black pepper	1/4 teaspoon

OPTIONAL FLAVOR	AMOUNT
Red onion, finely chopped	1 tablespoon
Fresh parsley or chives, chopped	1 tablespoon

How To Make Egg Salad Recipe:

Step 1: The Perfect Hard-Boil: Place the 6 eggs in a saucepan and cover with cold water by at least an inch. Bring the water to a boil over medium-high heat. As soon as it reaches a rolling boil, cover the pan with a lid and remove it from the heat entirely. Let the eggs sit for 10 minutes.

Step 2: The Cold Shock: Immediately transfer the eggs into a bowl of ice water. Let them sit for 5 minutes. This “shocks” the eggs, stopping the cooking process and making them much easier to peel.

Step 3: Prep the Eggs: Peel the eggs and chop them into small, uniform pieces. You can go for a chunky texture or a finer dice depending on your preference.

Step 4: Whisk the Dressing: In a medium mixing bowl, whisk together the 1/3 cup of mayonnaise, mustard, lemon juice, salt, and pepper.

Step 5: Fold and Combine: Add the chopped eggs, red onion, and fresh herbs to the dressing. Use a spatula to gently fold everything together until the eggs are thoroughly coated but not smashed.

Step 6: Chill and Serve: Cover and refrigerate for at least 15 minutes. Chilling allows the lemon juice and mustard to penetrate the eggs, deepening the overall flavor.

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1 minute read