Best Egg Salad Recipe
Best Egg Salad Recipe
This Egg Salad combines chopped hard-boiled eggs with a creamy, tangy dressing built on mayonnaise and Dijon mustard, with just enough celery and onion for crunch. An ice bath right after boiling is the small step that makes the eggs easy to peel and keeps the texture from turning watery once mixed. It comes together in about 30 minutes and genuinely tastes better the longer it sits, making it an easy make ahead lunch.
Ingredients
Equipment
Method
- Boil eggs, then cover and remove from heat for 10 to 12 minutes.
- Transfer immediately to an ice bath and cool for 10 minutes.
- Peel and chop the eggs into small, even pieces.
- Stir together mayonnaise, mustard, celery, onion, salt, and pepper.
- Fold in the chopped eggs gently until just combined.
- Chill 15 minutes, garnish with paprika, and serve.
Move the eggs into an ice bath the instant they finish cooking; this single step is what makes them easy to peel and prevents a greenish ring around the yolk.
Notes
- Use an ice bath every time you boil eggs for this recipe, no exceptions.
- Chop the eggs with a knife rather than mashing with a fork for better texture.
- Let the eggs cool completely before mixing to avoid a watery salad.
- A saucepan large enough to hold the eggs in a single layer helps them cook evenly.