This egg salad is all about balance: rich and creamy with just the right touch of tang and freshness. A gentle “carryover” cooking method ensures tender egg whites and perfectly yellow yolks—no rubbery texture or gray-green rings. Dijon mustard and lemon juice lighten the mayonnaise, while fresh herbs add color and a polished, flavorful finish. Classic Egg Salad Ingredients THE PROTEIN Large eggs — 6 THE DRESSING Mayonnaise — 1/3 cup Dijon mustard — 1 teaspoon Fresh lemon juice (or white vinegar) — 1 tablespoon Salt — 1/4 teaspoon Black pepper — 1/4 teaspoon OPTIONAL FLAVOR ADD-INS Red onion, finely…
Classic-Style Egg Salad
