Classic Egg Salad (Printable)

Creamy, tangy egg salad with chives and Dijon—perfect on toast, in wraps, or as a chilled side.

# Ingredient List:

→ Eggs

01 - 6 large eggs

→ Salad Base

02 - 1/4 cup mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon freshly squeezed lemon juice
05 - 1 tablespoon finely chopped chives
06 - 1 tablespoon finely chopped celery
07 - 1 tablespoon finely chopped red onion

→ Seasoning

08 - Salt and black pepper, to taste
09 - Pinch of paprika (optional)

# Directions:

01 - Place the eggs in a medium saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the saucepan with a lid, remove from heat, and let the eggs sit undisturbed for 10–12 minutes.
02 - Transfer the eggs to a bowl of ice water or run them under cold running water until completely cooled. Gently tap and peel off the shells, then roughly chop the eggs into bite-sized pieces.
03 - In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, chives, celery, and red onion. Stir until well blended and smooth.
04 - Gently fold the chopped eggs into the dressing, taking care not to overmix so the egg pieces retain some texture. Season with salt, black pepper, and a pinch of paprika if desired. Taste and adjust seasoning as needed.
05 - Serve the egg salad chilled, spooned over toasted bread, tucked into lettuce leaves, or alongside crackers and fresh greens.

# Expert Tips:

01 -
  • The creamy texture hits every comfort note without weighing you down, and it comes together in under twenty five minutes.
  • You probably have every single ingredient in your kitchen right now, which makes this the ultimate back pocket meal.
02 -
  • Overcooked eggs develop a gray green ring around the yolk that looks unappetizing and tastes slightly sulfurous, so set a timer the moment the water boils.
  • Letting the finished salad rest in the fridge for a few hours transforms the flavor from good to genuinely memorable.
03 -
  • Peel the eggs under a thin stream of cold water because the water seeps under the shell membrane and makes it slide off in satisfying sheets.
  • A potato masher pressed gently once or twice gives you chunky texture without reducing everything to paste, which is the sweet spot most people miss.

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