1 teaspoon yellow mustard (or Dijon for extra flavor)
1 tablespoon finely chopped celery (optional)
1 tablespoon finely chopped red onion or green onion
1 teaspoon lemon juice
Salt and black pepper, to taste
Paprika or fresh dill, for garnish
Instructions
Boil the Eggs
Place the eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat, then cover and remove from heat. Let sit for 10–12 minutes.
Cool and Peel
Drain the hot water and place the eggs in a bowl of ice water. Let cool for 5–10 minutes before peeling.
Chop the Eggs
Roughly chop the peeled eggs and place them in a medium mixing bowl.
Mix the Dressing
Add mayonnaise, mustard, lemon juice, celery, and onion. Stir gently until everything is well combined. Season with salt and pepper to taste.
Chill and Serve
Cover and refrigerate for at least 30 minutes before serving — this allows the flavors to blend beautifully. Sprinkle with paprika or fresh dill before serving.
Serving Ideas
Classic Sandwich: Spoon onto toasted white or whole grain bread with crisp lettuce.
Light & Fresh: Serve in lettuce cups or on cucumber rounds for a low-carb option.
Brunch Favorite: Pile onto croissants or serve alongside sliced tomatoes and avocado.
Tips for Perfect Egg Salad
Don’t overcook your eggs: Overcooked eggs can turn rubbery and gray around the yolk. A gentle 10–12-minute cook is ideal.
Add crunch: Celery or pickles add texture and brightness.
Customize it: Add chopped bacon, fresh herbs, or a dash of hot sauce for a fun twist.
Use good mayo: A high-quality mayonnaise makes all the difference in creaminess and flavor.
