Egg Salad Recipe

Hard-boil eggs

Place 6 large eggs in a single layer in a medium saucepan. Add enough cold water to cover eggs by about 1 inch (approximately 4 cups).

Bring water to a gentle boil over medium-high heat. Once it reaches a rolling boil, cover the pot, remove from heat, and let sit, covered, for 10–12 minutes for fully hard-cooked yolks.

While eggs cook, prepare a bowl with 2 cups of cold water and ice (or very cold tap water) for shocking.

After 10–12 minutes, drain hot water and immediately transfer eggs to the cold water bath. Let chill at least 5 minutes to stop cooking and make peeling easier.

Peel eggs: gently crack shell all over and roll to loosen, then peel under running water if desired. Pat dry with paper towel.

Roughly chop peeled eggs into bite-sized pieces: quarter the eggs lengthwise, then chop crosswise to create a mix of yolk and white pieces. Place chopped eggs in a medium mixing bowl.

In a small bowl, whisk together 3 tbs mayonnaise, 1 tbs Greek yogurt (if using), 1 tsp Dijon mustard, 1 tsp fresh lemon juice and 1 tsp apple cider vinegar until smooth and slightly creamy.

Taste the dressing and adjust: add a little more lemon juice or vinegar for brightness, or another 1/2 tsp mustard for tang if desired.

Prepare the aromatics: finely dice 1 celery stalk, mince 2 tbsp red onion, thinly slice 1 tbsp chives, and finely dice 1 tbsp dill pickle. These should be small to create even texture in the salad.

Add the diced celery, minced red onion, sliced chives and diced pickle into the bowl with chopped eggs.

Pour the prepared dressing over the chopped eggs and aromatics. Gently fold with a rubber spatula or spoon until ingredients are evenly coated. Avoid mashing the yolks too much unless you prefer a creamier, mashed texture.

Season with 3 pinches kosher salt and 1 tsp freshly ground black pepper. Stir and taste. If the salad tastes flat, add another pinch of salt or up to 1/2 tsp more lemon juice or 1/4 tsp vinegar. If desired, sprinkle 1 tsp smoked paprika and fold gently for a subtle smoky note.

If the mixture seems too dry, add up to 1–2 tbs more mayonnaise to reach your desired creaminess. If too wet, add a small extra pinch of chopped egg or a touch more chopped celery.

Serve immediately on a bed of mixed salad greens or use as a filling for sandwiches. Garnish with extra chives and a light dusting of smoked paprika if using.

Leftovers: store in an airtight container in the refrigerator for up to 3 days. Stir before serving and freshen with a squeeze of lemon if needed.