Best Egg Salad Recipe

TahiraJaved

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.

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Prep Time 5

Cook Time 12

Cool Time 10

Servings: 4 People

Course: Salad

Cuisine: American

Calories: 220

Ingredients Equipment Method Notes

Ingredients

For the Eggs:

6 large eggs

For the Dressing:

1/3 cup mayonnaise
1 tbsp Dijon mustard
2 tbsp finely diced celery
1 tbsp finely diced red onion
1/4 tsp salt or to taste
1/8 tsp black pepper
Paprika for garnish

Equipment

1 Saucepan boils the eggs evenly
1 Bowl of ice water stops the cooking and makes the eggs easier to peel
1 Mixing bowl for combining the chopped eggs with the dressing
1 Knife for chopping the eggs, celery, and onion

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.

STORAGE: Refrigerate in an airtight container up to 4 days; freezing is not recommended.