This egg salad is all about harmony—creamy and rich, balanced by a touch of brightness and freshness. A gentle carryover cooking method keeps the egg whites tender and the yolks vibrantly yellow, avoiding rubbery textures or gray-green edges. Dijon mustard and lemon juice lift the mayonnaise, while fresh herbs bring color and a clean, refined finish.
Classic Egg Salad
Ingredients
The Protein
- Large eggs — 6
The Dressing
- Mayonnaise — ⅓ cup
- Dijon mustard — 1 teaspoon
- Fresh lemon juice (or white vinegar) — 1 tablespoon
- Salt — ¼ teaspoon
- Black pepper — ¼ teaspoon
Optional Flavor Boosters
- Red onion, finely chopped — 1 tablespoon
- Fresh parsley or chives, chopped — 1 tablespoon
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