Ingredients
For the Base Quantity
Eggs 6 large (hard-boiled and peeled)
Mayonnaise 1/4 cup (adjust to desired creaminess)
Dijon Mustard (optional) 1 teaspoon (for tanginess)
Lemon Juice or Vinegar 1 teaspoon (for brightness)
Salt and Pepper To taste
Optional Add-Ins Quantity
Celery (finely chopped) 1–2 tablespoons (for crunch)
Red Onion (finely chopped) 1 tablespoon (for sharpness)
Fresh Herbs (chopped) 1 tablespoon (e.g., dill, parsley, chives)
Smoked Paprika 1/4 teaspoon (for depth of flavor)
Shredded Cheese 1/4 cup (e.g., cheddar or Parmesan, for richness)
Step-by-Step Instructions
Ready to make the creamiest, most flavorful egg salad? Follow these easy steps:
Step 1: Perfectly Hard-Boil the Eggs
Place the eggs in a single layer in a saucepan and cover them with cold water (about 1 inch above the eggs).
Bring the water to a boilhttps://translate.google.com/?hl=fr&tab=TT over medium-high heat, then turn off the heat, cover the pan, and let the eggs sit for 9–12 minutes (depending on how firm you like the yolks).
Transfer the eggs to an ice bath or run them under cold water to stop the cooking process. Peel and chop them into small pieces. Pro Tip: Gently rolling the eggs on a countertop before peeling helps loosen the shell for easier removal.
Step 2: Mash and Mix
In a mixing bowl, mash the chopped eggs with a fork or potato masher to your desired consistency (chunky or smooth).
Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until everything is evenly combined.
Step 3: Customize Your Salad
Fold in any optional add-ins, such as celery, red onion, herbs, or cheese.
Taste and adjust the seasoning, adding more salt, pepper, or lemon juice as needed.
Step 4: Chill and Serve
Cover the egg salad and refrigerate for at least 15–30 minutes to allow the flavors to meld.
Serve chilled or at room temperature. Enjoy it on sandwiches, wraps, crackers, or alongside a green salad.
Chef’s Secrets for Creamy Perfection
Here are key tips for making the best egg salad:
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