🥚 The Perfect Egg Salad Recipe: Creamy, Classic, and Easy to Make
Egg salad is one of those timeless recipes that never goes out of style. Whether you spread it on toasted bread, stuff it into a sandwich, or enjoy it on its own, this creamy and flavorful dish is simple, satisfying, and incredibly versatile. Below is a detailed, step-by-step guide to making the perfect egg salad from scratch.
🛒 Ingredients
To make a classic egg salad (serves 3–4), you’ll need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (optional, for extra flavor)
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion or green onion
- Salt and black pepper to taste
- Optional add-ins: paprika, fresh herbs (like parsley or dill), or a squeeze of lemon juice
🔪 Step-by-Step Preparation
1. Boil the Eggs Perfectly
Place the eggs in a saucepan and cover them with cold water by about 2–3 cm. Bring the water to a gentle boil over medium heat.
Once boiling:
- Turn off the heat
- Cover the pan
- Let the eggs sit for 10–12 minutes
This method ensures fully cooked yolks without a greenish ring.
2. Cool and Peel the Eggs
After cooking, transfer the eggs to a bowl of ice water or run them under cold water for several minutes. This stops the cooking process and makes peeling easier.
Gently tap each egg and peel off the shell. Rinse to remove any shell fragments.
3. Chop the Eggs
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