This egg salad is all about balance: rich and creamy with just the right touch of tang and freshness. A gentle “carryover” cooking method ensures tender egg whites and perfectly yellow yolks—no rubbery texture or gray-green rings. Dijon mustard and lemon juice lighten the mayonnaise, while fresh herbs add color and a polished, flavorful finish.
Classic Egg Salad
Ingredients
THE PROTEIN
- Large eggs — 6
THE DRESSING
- Mayonnaise — 1/3 cup
- Dijon mustard — 1 teaspoon
- Fresh lemon juice (or white vinegar) — 1 tablespoon
- Salt — 1/4 teaspoon
- Black pepper — 1/4 teaspoon
OPTIONAL FLAVOR ADD-INS
- Red onion, finely chopped — 1 tablespoon
- Fresh parsley or chives, chopped — 1 tablespoon
