Step-by-Step Instructions
1. Cook the Eggs
Place the eggs in a saucepan in a single layer. Add enough cold water to cover them by approximately 1 inch.
Set the saucepan over high heat and bring the water to a full rolling boil. As soon as the water boils, remove the pan from the heat, cover it tightly with a lid, and let the eggs stand in the hot water for 11 minutes.
Cooking times can vary slightly depending on the size of the eggs and the starting temperature, but 11 minutes generally produces firm whites and creamy, fully set yolks.
2. Prepare an Ice Bath
While the eggs are resting, fill a large bowl with cold water and plenty of ice cubes.
When the 11 minutes have passed, use a slotted spoon to transfer the eggs immediately into the ice bath. Allow them to cool for at least 10 minutes.
The sudden temperature change stops the cooking process and helps prevent the yolks from becoming dry or developing a gray-green ring.
3. Peel the Eggs
Tap each cooled egg gently against the counter until the shell is cracked all over. Roll it lightly beneath your palm, then begin peeling from the wider end where a small air pocket is usually located.
Peeling under a gentle stream of cold water can help loosen stubborn pieces of shell. Once peeled, pat the eggs dry with a clean paper towel.
4. Chop the Eggs
Roughly chop the eggs into small, bite-sized pieces. Avoid mashing them completely. A good egg salad should contain visible pieces of white and yolk rather than having a completely smooth texture.
5. Prepare the Dressing
In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, salt, black pepper, and paprika until smooth and evenly combined.
Taste the dressing before adding the eggs. Add a little more mustard for tang, more black pepper for warmth, or another small pinch of salt if needed.
6. Fold Everything Together
Add the chopped eggs, diced celery, onion, and fresh herbs to the bowl.
Using a rubber spatula or large spoon, gently fold the ingredients together until the eggs are evenly coated. Stir only as much as necessary so the egg pieces maintain their texture.
7. Chill Before Serving
Cover the bowl and refrigerate the egg salad for at least 30 minutes. This resting time allows the flavors to blend and helps the salad become pleasantly chilled and firm.
Once the basic recipe is chilled, a few simple adjustments can transform it into several completely different lunches without complicating the preparation.
