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.