Introduction

Egg salad is one of those timeless dishes that feels both nostalgic and endlessly customizable. While it may seem simple at first glance, the right balance of texture, seasoning, and freshness can transform it into something truly special. This version takes a classic egg salad and refines it with subtle chef-inspired touches, making it perfect for quick lunches, picnics, or light dinners. Creamy, flavorful, and satisfying, this recipe proves that comfort food can still feel elevated.

Ingredients

6 large eggs

3 tablespoons mayonnaise (adjust to taste)

1 teaspoon Dijon mustard

1 tablespoon finely chopped celery

1 tablespoon finely chopped red onion or scallions

Salt, to taste

Black pepper, to taste

Optional garnish: fresh herbs such as parsley or dill

Instructions

Place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil, then reduce heat and simmer for about 10 minutes.

Transfer the eggs to an ice bath to cool completely, then peel.

Chop the eggs into small, even pieces and place them in a mixing bowl.

Add mayonnaise and Dijon mustard, mixing gently to maintain texture.

Fold in the chopped celery and onion.

Season with salt and black pepper, adjusting to your preference.

Chill for 15–20 minutes before serving to allow flavors to blend.

Serving and Storage Tips

Serve on toasted bread, croissants, crackers, or over fresh greens.

For a lighter option, use lettuce wraps instead of bread.

Store egg salad in an airtight container in the refrigerator for up to 3 days.

Avoid leaving it at room temperature for extended periods to maintain freshness and safety.

Variations