Classic Egg Salad — Creamy, Fresh & Perfect

Rich, creamy, and perfectly textured — this egg salad is simple, balanced, and full of fresh flavor. Ideal for sandwiches, toast, or light lunches.

Ingredients

• 6 large eggs
• ⅓ cup (80g) mayonnaise (full-fat recommended)
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• ¼ cup (40g) celery, finely diced
• 2 tbsp red onion or shallot, minced
• 1 tbsp fresh dill or chives, chopped
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• Optional: 1 tsp capers or relish

Pro Tip: Room-temperature eggs peel more easily.

Instructions

1. Boil Eggs Perfectly

• Place eggs in a pot and cover with cold water by 1 inch
• Bring to a boil, then remove from heat and cover
• Let sit 9–10 minutes
• Transfer to ice water for 5 minutes

Result: Bright yellow yolks, no gray ring.

2. Peel and Chop

• Peel under cool running water
• Chop with a knife, don’t mash

Why? Chopping keeps the texture creamy and chunky, not mushy.

3. Make the Dressing

Whisk together:

• Mayo
• Dijon mustard
• Lemon juice
• Smoked paprika
• Salt and pepper

4. Combine

• Add chopped eggs, celery, onion, and herbs
• Fold gently until combined
• Taste and adjust seasoning

5. Chill and Serve

• Refrigerate at least 30 minutes
• Serve on toast, croissants, crackers, or lettuce cups

Variations

• Lighter: swap half mayo with Greek yogurt
• Spicy: add hot sauce, cayenne, or jalapeño
• Extra creamy: mix in mashed avocado
• Premium add-ins: bacon, smoked salmon, or pickles

Chef’s Key Tips

• 9–10 minute boiled eggs + ice bath = perfect yolks
• Hand-chopped eggs = best texture
• Dijon + lemon = balanced flavor
• Celery + onion = fresh crunch

Storage

• Refrigerate up to 4–5 days
• Do not freeze