Egg Salad
Ingredients
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- 6 large eggs
- 1/2 cup mayonnaise
- 2 tsp Dijon mustard
- 2 tsp lemon juice – freshly squeezed
- 1/2 cup celery – finely chopped
- 2 tbsp chives – thinly sliced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- paprika – for serving
Instructions
1. Arrange the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Bring to a full boil over medium-high heat.
2. Once boiling, cover, remove from the heat, and let stand 10–12 minutes, until the yolks are fully set but not chalky.
3. Drain and run the eggs under cold water until cool to the touch, 2–3 minutes. Peel the eggs.
4. In a medium bowl, whisk the mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper until smooth.
5. Pat the peeled eggs dry, then chop into 0.5-inch pieces. Add the chopped eggs, celery, and chives to the bowl.
6. Fold gently to coat. Taste and adjust seasoning as needed. Cover and chill 15 minutes to let flavors meld.
7. Serve chilled or slightly cool. Sprinkle paprika over the top for serving.
Egg salad is a creamy, tangy salad built on tender chopped eggs bound with mayonnaise and enlivened by mustard and a little acidity. Crisp celery and mild herbs add freshness and texture, while simple seasoning keeps the flavor clean and comforting. It’s versatile enough to scoop onto lettuce, pile into sandwiches, or spoon over crackers, making it a timeless staple for picnics, lunches, and deli cases.
The dish traces to 19th-century European and American mayonnaise-based salads, where boiled eggs, fish, or meats were dressed and served cold. Egg salad rose to prominence in the United States as a convenient, protein-rich filling for sandwiches in delis and home kitchens alike. Over time it has remained remarkably stable, with small regional flourishes like pickles or herbs, but it still celebrates the straightforward pairing of eggs and mayonnaise.