Perfect Egg Salad
A simple and satisfying egg salad with creamy hard-boiled eggs and a tangy homemade dressing. Perfect for lunches, picnics, or light dinners.
Ingredients
Main Ingredients
- 6 large large eggs boiled until firm yet creamy
- 1/2 cup mayonnaise use a high-quality mayo for best flavor
- 1 tablespoon Dijon mustard gives a gentle tang and depth
- 1/2 cup celery finely chopped for crunch
- 1/4 cup green onions sliced, for color and mild sharpness
- 1/2 teaspoon salt adjust to taste
- 1/4 teaspoon black pepper fresh-cracked if possible
- 1 tablespoon lemon juice freshly squeezed brightens the dressing
Instructions
Preparation
- Place 6 large eggs in a saucepan. Cover with cold water by about 1 inch.
- Bring to a rolling boil over medium-high heat.
- Once boiling, remove the pan from heat and cover with a lid. Let sit for 12 minutes.
- Prepare an ice bath (bowl with ice and cold water).
- Transfer eggs to the ice bath with a slotted spoon. Cool for 5–10 minutes.
- Gently crack shells on a hard surface and peel under running water.
- Chop the eggs into small, bite-sized pieces and transfer to a medium bowl.
Mixing
- Add mayonnaise, Dijon mustard, and lemon juice to the chopped eggs. Stir gently to combine.
- Fold in finely chopped celery and chopped green onions.
- Season with salt and black pepper. Taste and adjust.
- Cover and refrigerate for at least 30 minutes to let flavors meld.
Serving
- Stir gently before serving and tweak seasoning if needed.
Notes
For lighter version, use a light mayonnaise or plain Greek yogurt. Add fresh herbs for extra flavor. Can be served on lettuce leaves for gluten-free option. Store in an airtight container for up to 3-4 days.