Egg Salad

Delicious classic egg salad recipe with hard-boiled eggs and simple mix-ins that's perfect for sandwiches or as a light side dish.

📝 Ingredients

• 8 large eggs (cold)
• 4 cups cold water (plus more for boiling)
• 4 cups ice cubes
• 1/2 cup mayonnaise
• 1 tablespoon dijon mustard
• 2 teaspoons lemon juice
• 1/4 cup celery (1/4" dice)
• 1 tablespoon red onion (minced)
• 1 teaspoon chopped chives
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

👨‍🍳 Instructions

1. 1Boil the Eggs - In a large pot, add enough water to cover the eggs by 1 inch. Bring water to a low boil, around 200°F (93°C). Carefully place the eggs in the hot water, and boil for 30 seconds. Place the lid on the pot and reduce the heat to low. Cook on a low simmer for 12 minutes.
2. 2Chill the Eggs - In a medium bowl, add 4 cups of water and ice to make an ice bath. Once the eggs are done cooking, immediately transfer them to the ice bath and chill for 15 minutes.
3. 3Peel and Chop - Crack the shell and peel the cooled eggs. Use a chef’s knife to chop the hard-boiled eggs coarsely.
4. 4Mix - In a medium bowl, combine chopped eggs, mayonnaise, mustard, lemon juice, celery, red onion, chives, salt, and pepper—season with salt and pepper to taste.