Classic Egg Salad

Classic Egg Salad

This egg salad delivers a smooth, creamy texture with just the right balance of tanginess and freshness. Cooking the eggs using the residual heat method helps keep the whites tender while preventing the yolks from developing a gray-green edge. Dijon mustard and lemon juice add a bright, zesty flavor that complements the creamy mayonnaise, while fresh herbs bring a touch of color and freshness.

Ingredients

Eggs

• 6 large eggs

Dressing

• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice (or white vinegar)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Optional Add-Ins

• 1 tablespoon finely diced red onion
• 1 tablespoon chopped fresh parsley or chives

Instructions

Step 1: Arrange the eggs in a saucepan and cover them with cold water, ensuring the water sits about an inch above the eggs. Bring to a full boil over medium-high heat. Once boiling, remove the pan from the heat, cover it with a lid, and let the eggs rest for 10 minutes.

Step 2: Move the eggs immediately into a bowl filled with ice water. Let them cool for 5 minutes to stop the cooking process and make peeling easier.

Step 3: Peel the cooled eggs and chop them into bite-sized pieces. Cut them as finely or as coarsely as you prefer.

Step 4: In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Whisk until the dressing is smooth.

Step 5: Add the chopped eggs, red onion, and herbs to the bowl. Gently stir everything together until the eggs are evenly coated without overmixing.

Step 6: Cover the bowl and refrigerate for at least 15 minutes before serving. This resting time allows the flavors to blend, creating a more flavorful and well-balanced egg salad.