Description

This Perfect Egg Salad recipe features creamy boiled eggs combined with a tangy homemade dressing of mayonnaise, Dijon mustard, and lemon juice, enhanced by the crunch of celery and the freshness of green onions. It’s a simple, flavorful salad perfect for sandwiches, wraps, or as a standalone dish, chilled to allow the flavors to meld together beautifully.

Ingredients

Scale

Eggs

6 large Eggs (Boiled until firm yet creamy)

Dressing and Mix-Ins

1/2 cup Mayonnaise (High-quality for best flavor)
1 tablespoon Dijon Mustard (Adds tanginess to the dressing)
1 tablespoon Lemon Juice (Freshly squeezed for acidity)

Vegetables

1/2 cup Celery (Finely chopped for crunch)
1/4 cup Green Onions (Chopped for flavor and color)

Seasoning

1/2 teaspoon Salt (To taste)
1/4 teaspoon Black Pepper (To taste)

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Instructions

Boil the eggs: Place 6 large eggs in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil over medium-high heat to start the cooking process.
Cook off heat: Remove the saucepan from heat, cover with a lid, and let the eggs sit for 12 minutes to achieve firm yet creamy yolks.
Prepare ice bath: Fill a bowl with ice and cold water. Transfer the eggs from hot water to the ice bath using a slotted spoon. Let them cool for 5–10 minutes to stop cooking and make peeling easier.
Peel eggs: Gently tap the eggs on a hard surface to crack the shell, then peel the shells off under running water for a clean finish.
Chop eggs: Dice the peeled eggs into small, bite-sized pieces suitable for salad mixing.
Combine dressing ingredients: In a medium bowl, mix the chopped eggs with mayonnaise, Dijon mustard, and freshly squeezed lemon juice. Stir gently to combine without breaking up the eggs too much.
Add vegetables: Incorporate finely chopped celery and green onions into the egg mixture, adding texture and flavor.
Season: Sprinkle salt and black pepper into the bowl, adjusting seasoning to taste for balanced flavor.
Chill: Cover the bowl and refrigerate the egg salad for at least 30 minutes to allow flavors to meld and intensify.
Final adjustment: After chilling, stir gently, taste again, and adjust salt or pepper as desired before serving.

Notes

Use fresh, high-quality mayonnaise for the best flavor and creaminess.
Ensure eggs are not overcooked to avoid a greenish yolk and rubbery texture—12 minutes off heat after boiling is ideal.
Chilling the salad improves flavor integration and texture.
Serve egg salad on toasted bread, in wraps, or with crackers for a delicious meal or snack.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.