How to Make It
Step 1: Boil the Eggs Perfectly
Arrange eggs in a single layer in a saucepan and cover with cold water (about 1 inch above the eggs).
Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 9–12 minutes depending on your yolk preference.
Transfer eggs to an ice bath or rinse under cold water to stop the cooking. Peel and chop them.
Pro Tip: Roll eggs on the counter before peeling—makes shell removal easier.
Step 2: Mash & Combine
In a medium bowl, mash the chopped eggs with a fork or potato masher to your preferred texture—chunky or smooth.
Add mayo, Dijon mustard, lemon juice, salt, and pepper. Stir to combine until creamy.
Step 3: Add Your Extras
Fold in any of the optional mix-ins like celery, herbs, or cheese.
Taste and tweak seasoning—add more lemon, salt, or pepper if needed.
Step 4: Chill & Enjoy
Cover and refrigerate for 15–30 minutes to let the flavors come together.
Serve chilled or at room temperature on bread, crackers, or salad greens.
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Chef’s Tips for a Creamy Egg Salad
Start with Fresh Eggs: They hold up better when chopped and taste brighter.
Don’t Overcook: Overcooked eggs = rubbery whites and that sulfur smell. Stick to the recommended time.
Get the Creaminess Right: Add mayo gradually. If you like it extra creamy, mix in a little Greek yogurt or sour cream.
Don’t Skip the Acid: A splash of lemon juice or vinegar cuts through the richness.
Small Dice = Big Flavor: Finely chop add-ins so you get a bit of everything in each bite.
Fun Variations to Try
🔥 Spicy Kick: Add hot sauce, cayenne, or chopped jalapeños.
🇬🇷 Mediterranean Flair: Toss in olives, feta, and sun-dried tomatoes.
🥑 Healthier Option: Use mashed avocado or Greek yogurt in place of some mayo.
🥓 Protein Boost: Mix in crumbled bacon, shredded chicken, or diced ham.
🌱 Plant-Based Version: Try mashed tofu or chickpeas with vegan mayo for a meat-free take.
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