Ingredients You’ll Need
(Serves 4)
6 large eggs, room temperature (peels easier!)
⅓ cup (80g) full-fat mayonnaise (Duke’s or Hellmann’s preferred)
1 tsp Dijon mustard (adds tang and emulsifies)
1 tbsp fresh lemon juice (brightens without vinegar’s harshness)
¼ cup celery, finely diced (for essential crunch)
2 tbsp red onion or shallot, minced (soak in cold water 5 min if too sharp)
1 tbsp fresh dill or chives, chopped
½ tsp smoked paprika (not sweet paprika—this adds depth!)
Salt and freshly cracked black pepper, to taste
Optional Upgrades:
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1 tsp capers or sweet pickle relish (for briny pop)
½ mashed avocado (for extra creaminess and healthy fats)
1 tbsp Greek yogurt (to lighten without sacrificing texture)
Step-by-Step Instructions (Simple, But Technique Matters!)
1. Cook the Eggs Like a Pro (No Gray Yolks!)
Place eggs in a saucepan, cover with 1 inch of cold water.
Bring to a rolling boil, then immediately remove from heat, cover, and let sit 10 minutes.
⏳ Why this works: Gentle carryover cooking prevents overdone yolks and that dreaded green ring.
Transfer eggs to an ice bath for 10+ minutes—this stops cooking and makes peeling effortless.
2. Peel & Chop with Care
Gently tap eggs on the counter, roll to crack, and peel under cool running water.
Chop by hand with a sharp knife—don’t use a food processor! You want creamy yolks with tender white chunks, not paste.
3. Build the Dressing
In a medium bowl, whisk together:
Mayonnaise
Dijon mustard
Lemon juice
Smoked paprika
Salt and pepper
This emulsion coats the eggs evenly without drowning them.
4. Fold in the Good Stuff
Add chopped eggs, celery, onion/shallot, and herbs.
Gently fold with a spatula—don’t overmix. You want texture, not mush.
Taste and adjust: more lemon? More salt? A pinch of cayenne?
5. Chill (If You Can Wait!)
For best flavor, cover and refrigerate at least 30 minutes (or up to 2 days).
💡 Pro Tip: The flavors meld beautifully overnight—making it perfect for meal prep!
Serving Ideas That Elevate It
Classic Sandwich: On buttered sourdough or rye with lettuce and tomato
Low-Carb Style: In lettuce cups or halved avocados
Elegant Appetizer: Scoop onto cucumber rounds or endive leaves
Salad Topper: Over mixed greens with a sherry vinaigrette
Cracker Snack: With everything bagel chips or seeded crisps
🥖 Bread Pairing: Toasted brioche, whole grain, or pumpernickel all shine.
Pro Tips for Perfection
Use older eggs (7–10 days old)—they peel cleaner than farm-fresh ones.
Room-temp eggs crack more evenly when boiling.
Don’t skip the ice bath—it’s key for easy peeling and perfect texture.
Drain wet ingredients (like rinsed capers or soaked onions) to prevent watery salad.
Underseason slightly—flavors intensify as it chills.
FAQs: Your Egg Salad Questions, Answered
Q: Can I use Greek yogurt instead of mayo?
A: Yes—but use ½ mayo + ½ yogurt for best texture. Full yogurt can make it dry.
Q: Why are my yolks still gray?
A: Likely overcooked. Stick to the 10-minute off-heat method—no boiling!
Q: How long does it keep?
A: Store in an airtight container for up to 4 days. Discard if watery or sour-smelling.
Q: Can I make it ahead for a picnic?
A: Absolutely! It tastes best on Day 2. Keep chilled until serving.
Q: What if I don’t like raw onion?
A: Use shallots (milder) or green onions. Or skip entirely—celery provides enough crunch.
More Than a Salad—It’s a Canvas for Comfort
This egg salad isn’t just lunch—it’s a reminder that great food lives in the details. The squeeze of lemon. The crunch of celery. The whisper of smoke from paprika. Together, they create something far greater than the sum of its parts.
So go ahead—boil those eggs, chop with care, and treat yourself to a bowl of pure, balanced comfort. Because sometimes, the simplest dishes are the most satisfying.
Made this egg salad? I’d love to hear how it turned out! Did you add capers? Serve it on rye? Share your twist below—we’re all about elevated simplicity in this kitchen. 🥚🍋✨
