Egg Salad
Egg Salad is one of those quiet, reliable recipes that shows up when you need it. Fast lunch. Picnic filler. Something to tuck into a sandwich when the day gets away from you. No big speeches here. Just a straightforward, creamy, herby bowl of comfort that tastes like you put a little care into it. This version sticks to the basics with a few bright touches. Think soft but not mushy eggs, a gently tangy dressing, and a bit of crunch so each bite feels alive. If you’ve been craving a classic Egg Salad that doesn’t overdo it, you’re in the right place.
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise, good quality
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice or white wine vinegar
- 1/4 cup finely diced celery
- 2 tablespoons finely diced red onion or scallions
- 2 tablespoons chopped fresh dill or chives
- 1/4 teaspoon fine sea salt, plus more to taste
- Freshly ground black pepper, to taste
- Pinch of paprika or cayenne, optional
Instructions
- Boil the eggs. Add the eggs to a medium saucepan and cover with cool water by about an inch. Set over medium high heat and bring just to a rolling boil. The moment it boils, turn off the heat, cover, and let the eggs sit in the hot water for 10 to 11 minutes. This timing gives you fully set yolks that stay creamy.
- Ice bath. While the eggs sit, fill a bowl with ice and water. When the timer goes off, transfer the eggs to the ice bath and chill for 5 minutes. This stops the cooking and makes peeling so much easier.
- Peel and chop. Crack each egg gently on the counter, roll to loosen the shell, then peel under a thin stream of running water if needed. Pat dry. Chop the eggs into bite sized pieces. I like a mix of small and medium pieces so the salad has texture, not paste.
- Mix the dressing. In a medium bowl, stir together the mayonnaise, Dijon, lemon juice, celery, red onion, dill, salt, pepper, and paprika if using. Taste. It should be creamy with a little tang and a gentle bite from the onion.
- Fold in the eggs. Add the chopped eggs to the bowl and fold with a spatula until coated. Try not to mash the eggs completely. A few yolk smudges are welcome. If it looks a touch dry, add a teaspoon more mayo. If it feels heavy, a splash of lemon juice brings it back.
- Adjust and rest. Taste again for salt and pepper. If you’re adding pickles or relish, stir them in now. Let the egg salad rest in the fridge for 15 minutes if you can. The flavors settle in and the onion mellows. Worth the tiny wait.
- Serve. Spoon onto toasted bread with lettuce, tuck into a croissant, pile into lettuce cups, or scoop with crackers. I like a few extra chives on top and a sprinkle of paprika for color. Simple, satisfying.