Step 1: Hard-Boil the Eggs
Place eggs in a single layer in a saucepan and cover with cold water by about an inch.
Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 9–12 minutes (depending on desired doneness).
Transfer eggs to an ice bath or run under cold water to stop the cooking process. Peel and chop into small pieces or mash lightly with a fork.
Step 2: Make the Base
In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, and lemon juice. Stir gently until creamy but not overly smooth (a bit of texture is key).
Season generously with salt and pepper to taste.
Step 3: Add Flavor Boosters
Fold in optional mix-ins like green onions, celery, fresh herbs, or spices. These add layers of flavor, crunch, and freshness.
Taste and adjust seasoning, adding more mayo, lemon juice, or salt as needed.
Step 4: Chill & Serve
Refrigerate the egg salad for 15–30 minutes to allow flavors to meld.
Serve as a sandwich filling, atop greens, or with crackers or toast. Garnish with a sprinkle of paprika or fresh herbs for presentation.
The Chef’s Secret: What Makes It the Best?
Texture Matters : Avoid over-mashing the eggs—leave some chunks for a satisfying bite.
Acidity is Key : Lemon juice or vinegar adds brightness, cutting through the richness of the eggs and mayo.
Balance of Flavors : Mustard adds depth, while fresh herbs and veggies bring vibrancy.
Quality Ingredients : Use farm-fresh eggs and high-quality mayo for the best results.
Variations to Try
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