American
Classic Egg Salad
Prepared, fully chilled hard-cooked eggs supply firm whites and creamy yolks are folded with restrained mayonnaise, Dijon, celery, chives, and lemon for an egg salad that stays chunky, bright, and san
4 servings · 18 minutes prep
Ingredients
Eggs
- 8 large hard-cooked eggs, peeled and completely cooled
Dressing and Crunch
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 medium celery rib, finely diced
- 2 tablespoons thinly sliced chives
- 3/8 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
Directions
Separate the Textures
- Halve the hard-cooked eggs. Put the yolks in a mixing bowl; dice the whites into 1/3-inch pieces and set them aside.
- Mash the yolks with the mayonnaise, Dijon mustard, and lemon juice until mostly smooth but not whipped.
Fold and Chill
- Fold in the diced whites, celery, chives, kosher salt, and black pepper just until evenly coated.
- Cover and refrigerate for 20 minutes. Stir once, taste, and serve while the celery remains crisp; return leftovers to the refrigerator within 2 hours. Refrigerate leftovers at 40°F (4°C) or below and use within 3 to 4 days.
