Step 3: Mix the Dressing
- In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Whisk until smooth and creamy.
- Taste and adjust seasoning. The dressing should be tangy but balanced—not too overpowering.
Step 4: Combine the Ingredients
- Add the chopped eggs, celery, red onion, and chives (or dill) to the dressing.
- Gently fold the mixture with a spatula, keeping some chunks of egg intact for texture.
- Sprinkle a pinch of smoked paprika if desired—it adds a subtle depth without dominating the flavors.
Chef’s secret: Fold gently rather than stirring vigorously. Overmixing breaks the eggs down too much, making the salad pasty rather than creamy.
Step 5: Chill and Serve
- Cover the egg salad and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and intensify.
- Serve on fresh bread, in a wrap, or atop crisp lettuce for a light, refreshing meal.
Tips for Elevating Your Egg Salad
- Avocado addition: Replace half the mayonnaise with mashed avocado for a silky texture and healthy twist.
- Pickle relish: Adds a subtle sweetness and tangy crunch.
- Herbs: Fresh dill, parsley, or tarragon can elevate flavor complexity.
- Season gradually: Eggs absorb salt, so season in layers to avoid over-salting.
Final Thoughts
The best egg salad isn’t just about throwing eggs and mayo together. It’s about texture, balance, and careful seasoning. By cooking eggs perfectly, folding ingredients gently, and allowing flavors to meld, you can create an egg salad that’s creamy, flavorful, and irresistibly satisfying. Every bite should have a hint of tang, a little crunch, and a smooth, luscious consistency that keeps you coming back for more.
If you want, I can also create a visual step-by-step version with images showing each stage of making this egg salad—it would be like a mini recipe guide you can print or save on your phone.
Do you want me to do that?
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