Egg salad is one of those classic comfort dishes that everyone knows, but only a few truly master. What separates an ordinary egg salad from an exceptional, chef-level one? It all comes down to technique, texture, and balance. A great egg salad is creamy but not heavy, flavorful without being overpowering, and prepared with small details that elevate every bite. This recipe captures those secrets and transforms a humble dish into something you’ll proudly serve for sandwiches, brunch spreads, picnics, or quick lunches.
The foundation begins with perfectly cooked eggs—tender whites, bright golden yolks, and no gray ring. Chefs rely on a gentle method that prevents overcooking while keeping the eggs silky. The next key step is the mix-in ratio. Too much mayonnaise can drown the flavors; too little leaves the salad dry. The secret is using just enough creamy base to coat the eggs while adding ingredients that contribute freshness, crunch, and subtle acidity. A touch of Dijon, a squeeze of lemon, and a hint of seasoning bring everything to life, while celery and green onions add the fresh bite that makes this salad irresistible.
This version gives you all the tools a chef uses: proper boiling technique, balanced seasoning, and a texture that’s easy to spread but still full of definition. It’s the kind of egg salad that feels familiar, yet noticeably better. Once you make it this way, it becomes the standard in your kitchen.
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 celery stalk, finely diced
- 2 green onions, chopped
- 1 tablespoon fresh parsley (optional)
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
Instructions
- Perfect the Eggs
Place eggs in a pot and cover with cold water. Bring to a gentle boil, then turn off the heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to stop cooking. - Peel & Chop
Once cool, peel eggs and chop into medium pieces—big enough for texture, small enough to blend smoothly. - Create the Creamy Base
In a bowl, stir together mayonnaise, Dijon, lemon juice, paprika, salt, and pepper. - Add the Fresh Ingredients
Fold in celery, green onions, and parsley. - Combine Like a Chef
Gently mix eggs with the dressing. Don’t mash—fold. This keeps the texture creamy but not pasty. - Chill Before Serving
Refrigerate for at least 30 minutes to allow flavors to develop.
Serving Suggestions
Serve on toasted bread, croissants, lettuce wraps, crackers, or scoop it onto a salad bowl. For an extra chef touch, sprinkle a little paprika or chives on top before serving.
Storage
Egg salad keeps well in an airtight container for 3 days in the fridge. Mix gently before serving.
Why This Recipe Works
This method gives you balance: creaminess, freshness, acidity, and texture. It turns a simple homemade dish into something restaurant-worthy—and you’ll taste the difference in every bite.
ENJOY
