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Classic-Style Egg Salad

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This egg salad is all about balance: rich and creamy with just the right touch of tang and freshness. A gentle “carryover” cooking method ensures tender egg whites and perfectly yellow yolks—no rubbery texture or gray-green rings. Dijon mustard and lemon juice lighten the mayonnaise, while fresh herbs add color and a polished, flavorful finish. Classic Egg Salad Ingredients THE PROTEIN Large eggs — 6 THE DRESSING Mayonnaise — 1/3 cup Dijon mustard — 1 teaspoon Fresh lemon juice (or white vinegar) — 1 tablespoon Salt — 1/4 teaspoon Black pepper — 1/4 teaspoon OPTIONAL FLAVOR ADD-INS Red onion, finely…

Classic Egg Salad

Ingredients

THE PROTEIN

  • Large eggs — 6

THE DRESSING

  • Mayonnaise — 1/3 cup
  • Dijon mustard — 1 teaspoon
  • Fresh lemon juice (or white vinegar) — 1 tablespoon
  • Salt — 1/4 teaspoon
  • Black pepper — 1/4 teaspoon

OPTIONAL FLAVOR ADD-INS

  • Red onion, finely chopped — 1 tablespoon
  • Fresh parsley or chives, chopped — 1 tablespoon

How to Make Egg Salad

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