Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives or parsley
- 1 tablespoon finely chopped red onion (optional)
- 1 celery stalk, finely chopped
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper, to taste
- Paprika or hot sauce (optional, for garnish)
Instructions:
- Cook the Eggs:
- Place the eggs in a single layer in a saucepan and cover them with cold water by about an inch.
- Bring the water to a boil over medium-high heat. Once boiling, cover the pan with a lid and remove it from the heat. Let the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Peel the eggs once they are cool enough to handle.
- Prepare the Ingredients:
- Chop the peeled eggs into small pieces and place them in a large bowl.
- If using, finely chop the red onion and celery, and add them to the bowl with the eggs.
- Make the Dressing:
- In a separate small bowl, mix together the mayonnaise, Dijon mustard, lemon juice, and chopped chives or parsley.
- Season with salt and pepper to taste.
- Combine:
- Gently fold the dressing into the chopped eggs and other ingredients until well combined. Be careful not to overmix, as you want to keep some of the egg pieces intact for texture.
- Serve:
- Taste and adjust seasoning if necessary.
- Serve the egg salad on a bed of lettuce, in a sandwich, on crackers, or as a wrap. Garnish with a sprinkle of paprika or a dash of hot sauce if desired.
Tips:
- Texture: For a creamier texture, you can use more mayonnaise or add a bit of Greek yogurt.
- Flavor Variations: Try adding a bit of diced pickles or relish for a tangy twist, or incorporate a pinch of curry powder for a different flavor profile.
