Chef’s Secret for the Best Egg Salad — Creamy Perfection Every Time! ✨🥚
Love egg salad but want it ultra-creamy and flavorful? Here’s how to make the BEST egg salad that’s perfect for sandwiches, wraps, or scooping right out of the bowl!
📝 Ingredients:
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8 large eggs
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⅓ cup mayonnaise
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1 tbsp Dijon mustard
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1 tsp lemon juice
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1 tbsp finely chopped chives or green onions
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Salt and black pepper, to taste
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Optional: a pinch of paprika for garnish
👩🍳 Directions:
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Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
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Once boiling, cover the pan, remove from heat, and let eggs sit for 10-12 minutes.
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Transfer eggs to a bowl of ice water and cool completely. Peel and chop eggs.
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In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
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Gently fold in chopped eggs and chives until well mixed and creamy.
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Chill for at least 30 minutes for flavors to blend.
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Serve on toasted bread, in lettuce wraps, or with crackers. Sprinkle with paprika if desired!
💡 Tips & Serving Ideas:
✅ Use room-temperature eggs for easier peeling.
✅ Adjust mayo for your preferred creaminess.
✅ Add finely diced celery for extra crunch.
✅ Perfect for sandwiches, tea parties, or meal prep!