Classic Egg Salad

This recipe is a timeless favorite, perfect for sandwiches, crackers, or enjoying on its own.

Yields: Approximately 4 servings Prep time: 15 minutes

Ingredients:

• 6 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons finely chopped celery (optional)
• 2 tablespoons finely chopped red onion or green onion (optional)
• Fresh dill or chives for garnish (optional)

Equipment:

• Large saucepan
• Bowl of ice water
• Medium bowl
• Fork or egg slicer
• Knife and cutting board

Instructions:

Get started:

1. Hard-boil the eggs: Place eggs in a single layer in the saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover, and let stand for 10-12 minutes for firm yolks.
2. Cool the eggs: Transfer the cooked eggs to the bowl of ice water to stop the cooking process. Let them cool completely.

Make the egg salad:

1. Peel the eggs: Gently tap each egg on a hard surface to crack the shell all over. Carefully peel away the shell under running cold water.
2. Chop the eggs: You can use an egg slicer for even slices, then chop the slices into smaller pieces. Or, simply chop the peeled eggs with a knife.
3. Combine ingredients: In the medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Stir gently to combine.
4. Add optional ingredients: If desired, stir in the finely chopped celery and red onion or green onion.
5. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Garnish: Before serving, garnish with fresh dill or chives, if desired.

Tips & variations:

• For a tangier flavor: Add a teaspoon of lemon juice or apple cider vinegar to the egg salad.
• For a spicier kick: Add a dash of hot sauce or a pinch of cayenne pepper.
• For a richer flavor: Use a high-quality mayonnaise or try substituting half of the mayonnaise with Greek yogurt.
• Add some crunch: Include finely chopped pickles, bell peppers, or water chestnuts.
• Make it a meal: Serve the egg salad on your favorite bread for a classic sandwich, with crackers, or on a bed of lettuce for a lighter option.