Egg Salad
Creamy, tangy, and ready in minutes. Hard-boiled eggs, mayo, and mustard — the classic sandwich filling that never needs improving.
Ingredients
- 6large eggs
- 3 tbspmayonnaise
- 1 tspDijon mustard
- 1 tspwhite wine vinegar
- 2celery stalks(finely diced)
- 2 tbspfresh chives(thinly sliced)
- ¼ tspkosher salt(plus more to taste)
- ¼ tspblack pepper(freshly ground)
Method
- 01
Place the 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat.
- 02
Once boiling, cover the pan, remove from heat, and let the eggs sit for 11 minutes.
- 03
Transfer the eggs to a bowl of ice water and let them cool for at least 5 minutes — this stops the cooking and makes peeling easier.
- 04
Peel the eggs, then roughly chop them into ½-inch pieces. Aim for some variation in chunk size for texture.
- 05
In a medium bowl, whisk together the 3 tbsp mayonnaise, 1 tsp Dijon mustard, and 1 tsp white wine vinegar until smooth.
- 06
Add the chopped eggs, 2 diced celery stalks, and 2 tbsp chives to the bowl. Fold gently with a spatula — don't mash.
- 07
Season with the ¼ tsp kosher salt and ¼ tsp black pepper. Taste and adjust salt or vinegar as needed.
- 08
Serve immediately on toasted bread or refrigerate in an airtight container for up to 3 days.
Adapted from public domain & community sources