Egg Salad Platter Recipe

Hard-boil the eggs

Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch (2.5 cm). Bring to a gentle boil over high heat. As soon as water reaches a rolling boil, cover the pan, remove from heat, and let sit 10–12 minutes for fully hard-cooked yolks.

Cool and peel

Drain the hot water and immediately transfer eggs to a bowl of ice water. Let cool 5–10 minutes, then gently crack and peel under cold running water to remove shells. Pat eggs dry with paper towels.

Chop eggs

On a cutting board, roughly chop the peeled eggs into bite-sized pieces. If you prefer a creamier texture, chop some eggs finer and leave some chunkier.

Mix dressing and vegetables

In a medium mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Stir until smooth. Fold in the diced celery, minced red onion, chopped chives, and parsley until evenly distributed.

Combine eggs with dressing

Gently fold the chopped eggs into the mayo-vegetable mixture, taking care to keep some texture. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Chill and garnish

Cover and refrigerate the egg salad for at least 20 minutes to let flavors meld. Before serving, transfer to a serving bowl or mound on a platter and sprinkle with paprika and a few extra chives for color.

Prepare accompaniments: Rinse and dry mixed greens, arrange on one side of a large serving platter. Fan sliced tomatoes and cucumber on the platter near the greens. Place pickles or cornichons in a small cluster.

Toast or prepare bread: Lightly toast the bread slices or warm the mini croissants. If desired, spread a thin layer of butter on the bread.

Assemble platter: Spoon the chilled egg salad into a bowl or shape it in a mound on the platter, leaving room for bread and accompaniments. Arrange bread slices or croissants around the egg salad so guests can assemble sandwiches or scoop salad onto bread.

Finish and serve: Garnish the egg salad with extra chives and a dusting of paprika. Serve chilled, with small spoons or spreaders for guests. Keep refrigerated until serving if not consumed immediately.