๐ Ingredients
6 large eggs
⅓ cup (80g) mayonnaise (full-fat for best texture)
1 tsp Dijon mustard (adds depth and tang)
1 tbsp fresh lemon juice (brightens everything up)
¼ cup (40g) celery, finely diced (for crunch)
2 tbsp red onion or shallot, minced (sharpness cuts richness)
1 tbsp fresh dill or chives, chopped (herbal freshness)
½ tsp smoked paprika (chef’s secret for warmth)
Salt & freshly cracked black pepper to taste
Optional: 1 tsp capers or relish for briny pop
๐ฅ Pro Tip: Use room-temperature eggs — they peel easier!
๐ฉ๐ณ Step-by-Step Instructions (Chef’s Method)
1️⃣ Boil Eggs Perfectly (No Gray Rings!)
Place eggs in a saucepan and cover with cold water by 1 inch.
Bring to a boil, then cover and remove from heat.
Let sit 9–10 minutes.
Transfer to ice water for 5 mins — stops cooking and cools fast.
✅ Result: Smooth, bright yellow yolks — no sulfur smell or green tint.
2️⃣ Peel & Chop (Don’t Mash!)
Gently tap eggs on counter, roll, and peel under cool running water.
Chop by hand with a knife — don’t use a fork or food processor.
✂️ Why? Chopping preserves texture. Mashing = mush.
3️⃣ Make the Dressing Base
In a bowl, whisk:
Mayo
Dijon mustard
Lemon juice
Smoked paprika
Salt & pepper
4️⃣ Fold in Ingredients
Add chopped eggs, celery, onion, and herbs.
Gently fold until combined — don’t overmix!
Taste and adjust: more lemon? More salt? Yes.
5️⃣ Chill & Serve
Cover and refrigerate at least 30 minutes (optional but recommended).
Serve cold on:
Toast
Croissants
Crackers
Butter lettuce cups (low-carb!)
๐ฝ️ Serving Ideas:
With sliced tomatoes and avocado
Sprinkled with extra paprika or microgreens
As a deviled egg hybrid (pipe into halved whites)
๐ Variations & Pro Hacks
๐ฑ Lighter Version: Swap half mayo with Greek yogurt
๐ถ️ Spicy Kick: Add hot sauce, cayenne, or diced jalapeรฑo
๐ฅ Creamier & Healthier: Replace some mayo with mashed avocado
๐ง Make-Ahead Magic: Keeps 4–5 days in fridge — perfect for meal prep
❄️ Freeze It? Not recommended — texture changes after thawing
๐ฅ Add-Ins: Crispy bacon, pickles, or smoked salmon for luxury twist
๐ง The Chef’s Secrets Revealed
9-Minute Boil + Ice Bath
Prevents overcooking and gray yolks
Hand-Chopped Eggs
Creates texture — creamy
and
chunky
Dijon + Lemon Juice
Balances fat and adds brightness
Smoked Paprika
Adds subtle smokiness without heat
Celery + Onion
Crunch and bite cut through richness
It’s not magic — it’s kitchen wisdom. ✨
❤️ Final Thought: Sometimes, the Best Things Are Simple & Savory
You don’t need rare ingredients or hours in the kitchen to make something truly special.
Just good eggs, real mayo, and love.
This chef-inspired egg salad proves that great food doesn’t have to be complicated — it just needs to satisfy.
So next time you’re staring into the fridge wondering what to make…
Grab those boiled eggs.
Whip up this easy recipe.
And let your kitchen fill with the scent of lemon, herbs, and joy.
Because great food doesn’t have to be hard —
It just has to taste like it came from the heart. ๐