Classic-Style Egg Salad

This egg salad strikes the perfect harmony—smooth and creamy with a subtle brightness and fresh finish. A gentle carryover cooking technique keeps the whites tender and the yolks vibrant, avoiding any chalky centers or gray edges. Dijon mustard and a splash of lemon lift the richness of the mayonnaise, while fresh herbs bring color and a refined touch of flavor.

Classic Egg Salad

Ingredients

Protein
Large eggs — 6

Dressing
Mayonnaise — 1/3 cup
Dijon mustard — 1 teaspoon
Fresh lemon juice (or white vinegar) — 1 tablespoon
Salt — 1/4 teaspoon
Black pepper — 1/4 teaspoon

Optional Add-Ins
Red onion, very finely diced — 1 tablespoon
Fresh parsley or chives, chopped — 1 tablespoon

Instructions

Step 1: Prepare the Eggs
Place the eggs in a saucepan and add enough cold water to cover them by at least an inch. Bring to a full boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs stand for 10 minutes.

Step 2: Cool Quickly
Move the eggs to a bowl filled with ice water and let them sit for about 5 minutes. This halts the cooking process and makes peeling easier.

Step 3: Chop the Eggs
Peel the cooled eggs and cut them into uniform pieces. Adjust the size depending on whether you prefer a chunkier or smoother salad.

Step 4: Mix the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until creamy and well blended.

Step 5: Combine Gently
Add the chopped eggs along with the onion and herbs, if using. Fold carefully until everything is evenly coated, taking care not to overmix.

Step 6: Chill Before Serving
Cover and refrigerate for at least 15 minutes to allow the flavors to blend and develop before serving.