What You’ll Need: Pantry Staples, Maximum Joy
Grab these cozy ingredients—you probably already have most:
6 large eggs, room temperature (peel easier!)
⅓ cup (80g) mayonnaise (full-fat = creamiest texture)
1 tsp Dijon mustard (adds depth + emulsifies mayo)
1 tbsp fresh lemon juice (brightens richness)
¼ cup (40g) celery, finely diced (crunch factor!)
2 tbsp red onion or shallot, minced (sharpness cuts fat)
1 tbsp fresh dill or chives, chopped (herbal lift)
½ tsp smoked paprika (chef’s secret for warmth & depth)
Salt & freshly cracked black pepper to taste
Optional boosts:
1 tsp capers or sweet pickle relish (briny pop!)
½ mashed avocado (extra creaminess + healthy fats)
1 tbsp Greek yogurt (lighter version with tang)
That’s it.
No celery seed.
No curry powder (unless you want it!).
Just real food, chilled into brilliance.
Pro tip: Use Kewpie mayo for extra umami if you have it!
The Chef’s Secrets: 5 Rules for Perfect Egg Salad
Secret
Why It Works
Start with room-temp eggs
Cook more evenly, no rubbery whites
Ice bath immediately after boiling
Stops cooking + makes peeling effortless
Chop, don’t mash
Keeps texture interesting—not pasty
Season in layers
Each ingredient gets its moment
Rest before serving
Flavors meld and deepen
This is the difference between cafeteria slop and brunch at a 5-star hotel.
How to Make It: Step-by-Step, Bite-by-Bite
Let’s cook this like we’re making edible confetti—one golden forkful at a time.
Step 1: Boil the Eggs Perfectly
In a saucepan:
Cover eggs with cold water (~1 inch above).
Bring to a gentle boil, then cover and remove from heat.
Let sit 9–10 minutes.
Drain and transfer to an ice bath for 5+ minutes.
This gives you smooth, bright yellow yolks—no gray rings!
Step 2: Peel & Chop
Gently tap eggs on counter, roll, and peel under cool running water.
Slice each egg in half, then chop roughly—don’t overdo it!
Place chopped eggs in a large bowl.
Step 3: Mix the Base
Add to the bowl:
Mayo, Dijon mustard, lemon juice, smoked paprika, salt, and pepper.
Fold gently until just combined.
Step 4: Add Texture & Crunch
Fold in:
Celery
Red onion or shallot
Fresh herbs
Capers or relish (if using)
Taste and adjust: More lemon? More salt? Do it now.
Step 5: Chill & Serve
Cover and refrigerate at least 30 minutes (preferably 1–2 hours).
Serve:
On toasted bread 
In lettuce cups 
With crackers or cucumber slices 
Or all by itself—it’s that good
Bonus: Leftovers keep beautifully for 3–4 days covered in the fridge.
Pro Tips for Next-Level Success
Tip
