Ingredients
For the Base Quantity
Eggs 6 large (hard-boiled and peeled)
Mayonnaise 1/4 cup (adjust to desired creaminess)
Dijon Mustard (optional) 1 teaspoon (for tanginess)
Lemon Juice or Vinegar 1 teaspoon (for brightness)
Salt and Pepper To taste
Optional Add-Ins Quantity
Celery (finely chopped) 1–2 tablespoons (for crunch)
Red Onion (finely chopped) 1 tablespoon (for sharpness)
Fresh Herbs (chopped) 1 tablespoon (e.g., dill, parsley, chives)
Smoked Paprika 1/4 teaspoon (for depth of flavor)
Shredded Cheese 1/4 cup (e.g., cheddar or Parmesan, for richness)
Step-by-Step Instructions
Ready to make the creamiest, most flavorful egg salad? Follow these easy steps:
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Step 1: Perfectly Hard-Boil the Eggs
Place the eggs in a single layer in a saucepan and cover them with cold water (about 1 inch above the eggs).
Bring the water to a boil over medium-high heat, then turn off the heat, cover the pan, and let the eggs sit for 9–12 minutes (depending on how firm you like the yolks).
Transfer the eggs to an ice bath or run them under cold water to stop the cooking process. Peel and chop them into small pieces. Pro Tip: Gently rolling the eggs on a countertop before peeling helps loosen the shell for easier removal.
Step 2: Mash and Mix
