# Egg Salad

Creamy, tangy, and ready in minutes. Hard-boiled eggs, mayo, and mustard — the classic sandwich filling that never needs improving.

_Lunch_

Prep: 10 min · Cook: 12 min · Total: 22 min · Yields: 4 servings

## Ingredients

- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 2 celery stalks (finely diced)
- 2 tbsp fresh chives (thinly sliced)
- ¼ tsp kosher salt (plus more to taste)
- ¼ tsp black pepper (freshly ground)

## Instructions

1. 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.
2. Once boiling, cover the pan, remove from heat, and let the eggs sit for 11 minutes.
3. 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.
4. Peel the eggs, then roughly chop them into ½-inch pieces. Aim for some variation in chunk size for texture.
5. In a medium bowl, whisk together the 3 tbsp mayonnaise, 1 tsp Dijon mustard, and 1 tsp white wine vinegar until smooth.
6. Add the chopped eggs, 2 diced celery stalks, and 2 tbsp chives to the bowl. Fold gently with a spatula — don't mash.
7. Season with the 0.25 tsp kosher salt and 0.25 tsp black pepper. Taste and adjust salt or vinegar as needed.
8. Serve immediately on toasted bread or refrigerate in an airtight container for up to 3 days.

## Tip

> For the cleanest chop without crumbling, let the peeled eggs cool completely before cutting — warm yolks smear and turn the salad pasty.

Tags: 30-minute, vegetarian, weeknight, no-cook

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Canonical: https://just-recipes.io/recipes/egg-salad