How to Make Egg Salad
Step 1: Cook the Eggs
Place the eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs rest for 10 minutes.
Step 2: Ice Bath
Immediately transfer the eggs to a bowl of ice water and cool for 5 minutes. This halts the cooking process and makes peeling easier.
Step 3: Chop
Peel the eggs and chop them into evenly sized pieces. Keep them chunky or finely chopped, depending on your preferred texture.
Step 4: Make the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and well blended.
Step 5: Combine
Add the chopped eggs along with the red onion and herbs. Gently fold everything together until evenly coated, taking care not to overmix.
Step 6: Chill & Serve
Cover and refrigerate for at least 15 minutes to allow the flavors to meld before serving.
Creamy, bright, and perfectly balanced—this classic egg salad is simple, refined, and endlessly versatile.
