Step by Step Instructions
Step 1:
Place the eggs in a saucepan and cover them with cold water.
Step 2:
Bring the water to a gentle boil, then remove from heat, cover, and let the eggs sit for 10–12 minutes.
Step 3:
Transfer the eggs to cold water to stop the cooking process, then peel them once cooled.
Step 4:
Chop the eggs into small pieces and place them in a mixing bowl.
Step 5:
Add the mayonnaise, Dijon mustard, and lemon juice.
Step 6:
Stir gently until the mixture becomes creamy and well combined.
Step 7:
Mix in the chopped celery and red onion for texture and flavor.
Step 8:
Season with salt and pepper to taste.
Step 9:
For extra creaminess, lightly mash some of the egg yolks into the mixture.
Step 10:
Chill in the refrigerator for at least 30 minutes before serving.
Chef’s Secret Tips
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Use room-temperature eggs for easier peeling
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Don’t overcook the eggs to avoid dryness
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Add a small splash of lemon juice for brightness
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Chill before serving for the best flavor
Conclusion
This chef-inspired egg salad is creamy, flavorful, and perfectly balanced. With simple ingredients and a few expert tips, you can create a dish that feels fresh, rich, and satisfying. Whether served on toasted bread, crackers, or lettuce, it’s a timeless favorite that never disappoints.
Happy cooking and enjoy every creamy, delicious bite! 🥪✨
