Best Egg Salad Creamy Secrets (Print-Friendly Version)
Creamy egg salad with simple, flavorful touches. Perfect for sandwiches, lettuce wraps, and quick snacks.
# What You'll Need:
→ Egg Salad Base
01 -
6 large eggs
02 -
60 ml mayonnaise
03 -
5 ml Dijon mustard
04 -
15 ml fresh chives, finely chopped
05 -
Salt, to taste
06 -
Black pepper, to taste
# How to Make It:
01 -
Place eggs in a saucepan and cover with cold water by 2-3 cm. Bring to a boil over medium-high heat, then cover and remove from heat. Let eggs stand in hot water for 10-12 minutes for firm, evenly cooked yolks. Drain and immediately place eggs in ice water or under cold running water to halt cooking.
02 -
Once eggs are completely cool, peel and chop them into small, rustic pieces.
03 -
In a mixing bowl, blend chopped eggs with mayonnaise, Dijon mustard, and chives. Season generously with salt and black pepper. Stir gently until evenly combined, preserving some texture.
04 -
Serve the egg salad chilled on crusty bread, in lettuce wraps, or plain with additional chives for garnish if desired.
# Additional Tips:
01 -
Adjust seasoning and texture to personal taste; add paprika, lemon, or diced celery for extra dimension. For best results, serve cold and consume within 3 days, stored in an airtight container.