Description
Try this foolproof creamy egg salad—never watery, quick to make, and perfect for sandwiches or greens!
Ingredients
– 6 large eggs 🥚
– 3 tbsp mayonnaise 🥄
– 1 tsp Dijon mustard 🟡
– 1 tsp lemon juice 🍋
– 1/4 cup finely diced celery 🥬
– 2 tbsp chopped chives 🌿
– 1/2 tsp salt 🧂
– 1/4 tsp freshly ground black pepper 🌶️
– 1/4 tsp smoked paprika (garnish) 🌶️
– 4 slices bread or lettuce leaves 🍞
Instructions
1 Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer 10 minutes.
2 Transfer eggs to an ice bath for 5 minutes, then peel and cool.
3 Roughly chop eggs to your preferred texture.
4 In a bowl whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
5 Gently fold chopped eggs, celery, and chives into the dressing to keep it creamy, not watery.
6 Taste and adjust seasoning; chill for 15 minutes to let flavors meld if desired.
7 Serve on bread or lettuce and sprinkle with smoked paprika before serving.