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Creamy egg salad in a bowl with chives and paprika garnish, served with bread

Egg Salad

A creamy egg salad built with separately chopped whites and yolks and a Dijon-mayo dressing that needs less mayo overall.
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Prep Time 15 minutes
Cook Time 12 minutes
Rest Time 15 minutes
Total Time 42 minutes
Servings: 4
Course: Appetizer, Lunch, Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • Water enough to cover by about an inch
  • 1/3 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp white vinegar
  • 1/4 tsp salt plus more to taste
  • 1/8 tsp black pepper
  • 2 stalks celery finely diced
  • 2 tbsp red onion finely diced
  • 1 tbsp fresh chives chopped
  • Paprika for garnish (optional)

Method
 

  1. Boil eggs in a single layer, covered by an inch of water.
  2. Remove from heat once boiling, cover, let sit 10 to 12 minutes.
  3. Shock in ice water at least 5 minutes.
  4. Peel, then separate whites from yolks into two bowls.
  5. Chop whites into small pieces; mash yolks until smooth.
  6. Whisk mayo, Dijon, vinegar, salt, and pepper into yolks.
  7. Fold in chopped whites, celery, drained onion, and chives.
  8. Taste and adjust salt.
  9. Refrigerate at least 15 minutes before serving.

Notes

Storage: Refrigerate up to 4 days in an airtight container. Does not freeze well, dressing separates after thawing.
Allergen note: Contains egg; no meaningful substitution exists for an egg-free version of this specific dish.
Notes: Eggs can be boiled and peeled up to 3 days ahead and stored whole until ready to mix.