Directions
Step 1: Boil the Eggs Perfectly
Arrange the eggs in a single layer in a saucepan and cover them with cold water by about an inch.
Heat over medium-high until the water reaches a boil. Turn off the heat, cover the pot, and let the eggs rest for 9–12 minutes, depending on how firm you prefer the yolks.
Transfer the eggs to an ice bath or rinse them with cold water to stop the cooking process. Once cool, peel and chop them.
Chef’s Tip: Gently roll each egg on the counter to loosen the shell—it’ll make peeling easier.
Step 2: Mash and Mix
Place the chopped eggs in a bowl and mash them with a fork or potato masher until you reach your desired consistency—either creamy or chunky.
Add the mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until evenly combined.
Step 3: Add Flavor Boosters
Fold in any extras like celery, red onion, herbs, or cheese.
Taste and adjust—add more seasoning, lemon juice, or mayo if needed for balance and texture.
Step 4: Chill and Serve
Cover the egg salad and refrigerate for 15–30 minutes to let the flavors come together.
Serve it chilled or slightly cool on sandwiches, in wraps, or as a topping for salads and crackers.
