Egg Salad with a touch of nostalgia.

Serves 4

This classic egg salad balances creamy mayo with tangy Dijon and a touch of acid, letting the tender, perfectly cooked eggs shine. Finely minced onion or shallot adds gentle bite; celery brings crunch; herbs like chives lift the flavor without overpowering. Celery salt and black pepper round it out, while optional paprika adds warmth.

Classic variations keep it familiar yet fun: deli-style with yellow mustard and sweet relish; herb-forward with dill and extra lemon; smoky with a hint of smoked paprika or crumbled bacon. Serve on lightly toasted sourdough or rye with crisp lettuce, spooned over butter lettuce or arugula, or dolloped onto cucumber rounds and crackers. Chill before serving so the flavors meld and the texture sets.

Ingredients

• 8 large eggs
• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon finely minced red onion or shallot
• 1 tablespoon finely chopped celery (optional for crunch)
• 1 tablespoon chopped fresh chives or parsley
• 1 teaspoon lemon juice or white wine vinegar
• 1/4 teaspoon celery salt (or regular salt + a pinch of ground celery seed)
• 1/4 teaspoon black pepper
• Pinch of paprika (optional)
• Optional mix-ins: 1–2 teaspoons sweet relish, a dash of hot sauce

Directions

1. Boil the eggs
   • Place eggs in a saucepan, cover with cold water by about 1 inch.
   • Bring to a strong boil over medium-high heat. Once boiling, cover, turn off heat, and let sit 10–12 minutes.
2. Shock and peel
   • Transfer eggs to an ice bath for 5 minutes. Peel under running water for easier shells-off.
3. Chop
   • Dice eggs to your preferred texture. For classic salad, aim for pea-to-marble-sized pieces.
4. Mix dressing
   • In a bowl, whisk mayonnaise, Dijon, lemon juice, celery salt, pepper, and paprika. Taste and adjust salt/acid.
5. Combine
   • Fold in eggs, onion/shallot, celery, and herbs. Add relish or hot sauce if using. Mix gently to avoid mash.
6. Chill
   • Cover and refrigerate 30 minutes for flavors to meld.

Serving ideas

• Sandwich: Butter lightly toasted bread; add lettuce for crunch. Sourdough or rye are great.
• On greens: Spoon over arugula or butter lettuce.
• With crunch: Serve with crackers, cucumber rounds, or endive leaves.

Tips for perfect texture and flavor

• Egg doneness: 10 minutes yields creamier centers; 12 minutes is fully set. Avoid gray rims by cooling promptly.
• Balance: If it tastes flat, add a pinch more salt and a splash of acid (lemon or vinegar).
• Make-ahead: Keeps well 2–3 days refrigerated. For best texture, add celery just before serving.
• Mayo ratio: Start with 3 tbsp; add up to 4 tbsp if you like it creamier.

Classic variations

• Deli-style: Add 1 tsp yellow mustard and 1 tsp sweet relish.
• Herb-forward: Use dill + chives, and a squeeze of lemon.
• Smoky: Stir in 1/4 tsp smoked paprika or a bit of crumbled bacon.

Metric equivalents

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