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Best Egg Salad

A creamy, flavorful egg salad with perfectly cooked eggs, balanced tangy and savory flavors, and the right texture for sandwiches.
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons finely chopped celery
  • 2 tablespoons finely chopped green onions
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • to taste salt and black pepper
  • 1 tablespoon fresh chives (optional)

Method
 

  1. Place eggs in a large saucepan and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, remove from heat, cover tightly, and let stand for 12 minutes.
  2. While eggs cook, prepare a large bowl filled with ice water. Transfer cooked eggs to ice bath and let sit for at least 5 minutes to stop cooking process and make peeling easier.
  3. In a medium bowl, whisk together mayonnaise, Dijon mustard, and lemon juice until smooth. Add garlic powder and paprika, whisking until spices are evenly distributed.
  4. Peel the cooled eggs and roughly chop them into bite-sized pieces about the size of your thumbnail. Gently fold chopped eggs into the creamy base, being careful not to overmix.
  5. Add celery and green onions, folding gently until evenly distributed. Season generously with salt and freshly ground black pepper, tasting as you go.
  6. Sprinkle with fresh chives if using. Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld together.

Notes

Cook eggs the night before for time-saving. Store covered in refrigerator for up to 3 days - flavors improve after the first day. Don't freeze as it becomes watery. Add fresh herbs just before serving. Use ice bath method to prevent green rings and make peeling easier.