The Classic Recipe

Egg Salad Preparation

1. 1

   Hard Boil the Eggs

   In a large pot, place the eggs and cover them with cold water. Bring to a boil over high heat, then cover the pot and turn off the heat. Let the eggs sit for 12-15 minutes. Once done, transfer them to an ice bath for 5-10 minutes to cool before peeling.

2. 2

   Prepare the Celery and Chives

   While the eggs are cooling, finely chop the celery stalk and fresh chives. Set aside.

3. 3

   Mash the Eggs

   Once the eggs have cooled, peel them and place them in a mixing bowl. Use a fork to mash the eggs to your desired consistency (chunky or smooth).

4. 4

   Mix in the Ingredients

   To the mashed eggs, add the mayonnaise, Dijon mustard, chopped celery, chives, salt, black pepper, and paprika. Stir until well combined.

5. 5

   Taste and Adjust Seasoning

   Taste the egg salad and adjust seasoning with more salt, pepper, or paprika if desired.

6. 6

   Serve

   Serve the egg salad on bread, lettuce leaves, or as a dip with crackers. Enjoy!