Classic-Style Egg Salad
This egg salad is all about harmony—creamy and rich, balanced by a touch of brightness and freshness. A gentle carryover cooking method keeps the egg whites tender and the yolks vibrantly yellow, avoiding rubbery textures or gray-green edges. Dijon mustard and lemon juice lift the mayonnaise, while fresh herbs bring color and a clean, refined finish.
🥚 Classic Egg Salad
🛒 Ingredients
The Protein
- Large eggs — 6
The Dressing
- Mayonnaise — ⅓ cup
- Dijon mustard — 1 teaspoon
- Fresh lemon juice (or white vinegar) — 1 tablespoon
- Salt — ¼ teaspoon
- Black pepper — ¼ teaspoon
Optional Flavor Boosters
- Red onion, finely chopped — 1 tablespoon
- Fresh parsley or chives, chopped — 1 tablespoon
👩🍳 How to Make Egg Salad
Step 1: Cook the Eggs
Place the eggs in 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 rest for 10 minutes.
Step 2: Ice Bath
Immediately transfer the eggs to a bowl of ice water and cool for 5 minutes. This halts the cooking process and makes peeling easier.
Step 3: Chop
Peel the eggs and chop them into evenly sized pieces. Keep them chunky or finely chopped, depending on your preferred texture.
Step 4: Make the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and well blended.
Step 5: Combine
Add the chopped eggs along with the red onion and herbs. Gently fold everything together until evenly coated, taking care not to overmix.
Step 6: Chill & Serve
Cover and refrigerate for at least 15 minutes to allow the flavors to meld before serving.
✨ Creamy, bright, and perfectly balanced—this classic egg salad is simple, refined, and endlessly versatile.
