Ingredients
Scale
- 6 Large Eggs: The star of the show! Choose fresh, high-quality eggs for the best flavor and texture.
- 1/2 cup Mayonnaise: Provides the creamy base. Full-fat mayonnaise delivers the richest flavor and texture, but you can use light mayo for a lighter option.
- 2 tablespoons Dijon Mustard: Adds a tangy zip and depth of flavor. Dijon is preferred for its smooth texture and complex taste.
- 1/4 cup Celery, finely diced: Brings a refreshing crunch and subtle celery flavor. Ensure it’s finely diced for even distribution.
- 1/4 cup Red Onion, finely diced: Offers a mild sharpness and bite. Red onion provides a slightly milder flavor than yellow onion, perfect for egg salad.
- 2 tablespoons Fresh Parsley, chopped: Adds freshness and a pop of color. Flat-leaf parsley is recommended for its robust flavor.
- Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors.
Instructions
- Hard-Boil the Eggs: Place eggs in a saucepan and cover with cold water, ensuring the water is about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, remove from heat, cover the pot, and let it sit for 10-12 minutes for perfectly hard-boiled eggs. For easier peeling, immediately transfer the hot eggs to an ice bath (a bowl filled with ice water) and let them cool completely. This rapid cooling helps prevent the green ring from forming around the yolks and makes peeling much easier.
- Peel the Eggs: Once the eggs are completely cooled, gently tap each egg all over on a hard surface to crack the shell. Start peeling under cool running water, which helps to separate the shell from the egg white. Ensure all shell fragments are removed.
- Chop the Eggs: Place the peeled eggs on a cutting board. You can chop the eggs in a few ways depending on your preferred texture. For a chunkier egg salad, roughly chop the eggs with a knife. For a smoother, creamier salad, you can use an egg slicer first lengthwise, then crosswise, or even use a fork to mash them to your desired consistency. Consider leaving some larger chunks for texture contrast.
- Combine Ingredients: In a medium-sized mixing bowl, add the chopped eggs, mayonnaise, Dijon mustard, diced celery, diced red onion, and chopped fresh parsley.
- Season and Mix: Season generously with salt and freshly ground black pepper. Start with about ½ teaspoon of salt and ¼ teaspoon of pepper, and adjust to your taste. Gently stir all the ingredients together until well combined. Be careful not to overmix, as this can make the egg salad watery. You want everything to be just incorporated, maintaining some texture from the eggs and vegetables.
- Chill (Optional but Recommended): For the best flavor, cover the bowl with plastic wrap or transfer the egg salad to an airtight container and refrigerate for at least 30 minutes, or up to a few hours. Chilling allows the flavors to meld together and the egg salad to firm up slightly, improving both taste and texture. If you’re in a hurry, you can serve it immediately, but chilling truly elevates the final result.
- Taste and Adjust: Before serving, give the egg salad a final taste. Adjust seasoning with more salt and pepper if needed. You might also want to add a little more Dijon mustard for extra tang or a touch more mayonnaise for creaminess, depending on your preference.
Nutrition
- Serving Size: one normal portion
- Calories: 300
- Protein: 12g