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 boil 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.
- 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:
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