Classic Egg Salad
Equipment
- 1 Medium saucepan
- 1 Large bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 slotted spoon
- 1 Mixing spoon
- 1 measuring spoon set
Ingredients
- 8 large eggs
- 60 milliliter mayonnaise
- 10 milliliter Dijon mustard
- 5 milliliter lemon juice
- 30 gram celery finely chopped
- 15 gram red onion finely chopped
- 10 gram fresh chives finely chopped
- 2 gram salt
- 1 gram black pepper ground
- 1 gram paprika optional for garnish
Instructions
- Place the eggs in a single layer in the saucepan and cover with cold water by about 2.5 centimeters.
- Bring the water to a gentle boil over medium-high heat.
- Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit for 10–12 minutes.
- Prepare a large bowl of ice water while the eggs are cooking.
- Transfer the eggs with a slotted spoon to the ice water and let them cool for 10 minutes.
- Gently tap and peel the cooled eggs, then rinse off any remaining shell pieces.
- Place the peeled eggs on a cutting board and chop them into small pieces.
- Add the chopped eggs to a large bowl.
- Add the mayonnaise, Dijon mustard, and lemon juice to the small bowl and whisk until smooth.
- Add the celery, red onion, and chives to the egg bowl.
- Pour the mayonnaise mixture over the eggs and vegetables.
- Sprinkle in the salt and black pepper.
- Gently mix everything together with a mixing spoon until evenly combined.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Garnish with paprika on top if using and chill for at least 10 minutes before serving.
Notes
For best results, use eggs that are a few days old, as they peel more easily than very fresh eggs; start them in cold water to prevent cracking and to ensure even cooking. Cooling the eggs thoroughly in ice water helps avoid a gray ring around the yolks and keeps the texture tender. Finely chopping the celery and onion ensures crunch and flavor without overwhelming the salad, and you can easily adjust creaminess by adding a bit more mayonnaise or lightening it with a spoonful of plain yogurt. This egg salad keeps well covered in the refrigerator for up to 3 days, and it’s excellent served on toast, in lettuce wraps, or spooned over crackers.
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