This egg salad is all about balance: rich and creamy with just the right touch of tang and freshness. A gentle “carryover” cooking method ensures tender egg whites and perfectly yellow yolks—no rubbery texture or gray-green rings. Dijon mustard and lemon juice lighten the mayonnaise, while fresh herbs add color and a polished, flavorful finish.
Classic Egg Salad
Ingredients
THE PROTEIN
- Large eggs — 6
THE DRESSING
- 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 ADD-INS
- Red onion, finely chopped — 1 tablespoon
- Fresh parsley or chives, chopped — 1 tablespoon
How to Make Egg Salad
Step 1: Cook the Eggs
Add the eggs to a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes.
Step 2: Ice Bath
Transfer the eggs immediately to a bowl of ice water and let them cool for 5 minutes. This stops the cooking and helps the shells peel off easily.
Step 3: Chop
Peel the eggs and cut them into evenly sized pieces. Choose a chunky or finer texture based on your preference.
Step 4: Make the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Step 5: Combine
Add the chopped eggs, red onion, and herbs to the bowl. Gently fold everything together until well coated, being careful not to mash the eggs.
Step 6: Chill and Serve
Cover and refrigerate for at least 15 minutes. This resting time allows the flavors to meld and deepen before serving.
