A Chef’s Key to Exceptional Egg Salad
This creamy and tangy egg salad features perfectly cooked eggs, a rich yet balanced dressing of mayo, mustard, and lemon juice, and a bit of crunch from celery and green onions. Ideal for sandwiches, wraps, or salads.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiled
- Cuisine: American
Ingredients
- 8 large eggs
- 3 tablespoons mayonnaise (high-quality or homemade)
- 1 tablespoon Dijon mustard (or yellow mustard)
- 1½ tablespoons sour cream or Greek yogurt
- 1 teaspoon lemon juice or apple cider vinegar
- 1 celery stalk, finely diced (optional)
- 1 green onion, finely chopped
- Salt and freshly ground black pepper, to taste
- Paprika or fresh chives, for garnish
Instructions
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then turn off heat, cover, and let sit for 10–11 minutes.
- Transfer eggs to an ice bath for at least 5 minutes. Peel under cool water.
- Mash 6 eggs finely with a fork or pastry cutter. Roughly chop the remaining 2 eggs.
- In a bowl, whisk together mayonnaise, mustard, sour cream, and lemon juice. Season with salt and pepper.
- Fold in the eggs, celery, and green onion until just combined.
- Chill for at least 30 minutes before serving. Garnish with paprika or chives if desired.
Notes
- Let the egg salad chill before serving to allow the flavors to meld.
- Use older eggs for easier peeling.
- For extra creaminess, increase sour cream or mayo slightly.
- Great on sandwiches, crackers, or lettuce wraps.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 1g
- Sodium: 340mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 285mg
