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A serving of creamy egg salad in a bowl, garnished with fresh herbs

Best way to grow the perfect 7 egg salad

This classic egg salad recipe is simple to make and perfect for sandwiches, picnics, or a light lunch. Enjoy a creamy and flavorful dish that's sure to be a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 7 servings
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 7 large eggs
  • 1/2 cup mayonnaise
  • 1 celery stalk finely chopped
  • 2 tablespoons fresh chives chopped (or green onion)
  • 1 teaspoon Dijon mustard
  • Salt to taste
  • black pepper to taste
Optional Garnish
  • Paprika

Equipment

  • Saucepan
  • Ice bath (bowl with ice and water)
  • Medium bowl
  • Knife
  • Cutting board
  • Spoon/Spatula

Method
 

Preparation
  1. Place the eggs in a saucepan, cover them with cold water, and bring to a rolling boil. Reduce the heat and simmer for 10-12 minutes until fully cooked.
  2. Immediately transfer the cooked eggs into an ice bath and let them cool for at least 5 minutes; this stops the cooking process and makes peeling easier.
Assembly
  1. Once cooled, peel the eggs and chop them into your desired bite-sized pieces.
  2. In a medium-sized bowl, gently combine the chopped eggs with mayonnaise, chopped celery, fresh chives, and Dijon mustard.
  3. Mix all ingredients until well incorporated, then season with salt and black pepper to your taste.
Serving
  1. Serve the egg salad immediately, or for enhanced flavor, chill it in the refrigerator for at least 30 minutes before serving.
  2. Garnish with a sprinkle of paprika if desired for an appealing finish.

Notes

For extra flavor, consider adding a pinch of curry powder or a dash of hot sauce. Ensure eggs are thoroughly chilled before peeling to prevent the shells from sticking.