Simple Egg Salad
This Simple Egg Salad is made with hard-boiled eggs, celery, and chives in a deliciously seasoned mayonnaise-based dressing.
Servings 5
Ingredients
- 8 large hard-boiled eggs Please see note at bottom for hard-boiling
- ½ cup mayonnaise
- 2 teaspoons prepared Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ cup diced celery
- 1 ½ tablespoons chopped fresh chives
Instructions
- Peel the eggs and slice in half. Remove the yolks and place in a large bowl.
- Mash the yolks with a fork until crumbly.
- Coarsely chop the egg whites.
- Add mayonnaise, mustard, salt, pepper, and paprika to the crumbled egg yolks. Stir until creamy and combined.
- Fold in the chopped egg whites, celery, and chives. Taste and season with additional salt and pepper, if desired.
Notes
- To hard-boil eggs on the stovetop:
- 1. Bring a medium to large saucepan of water to a rapid boil. Ensure there is enough water to cover the eggs by at least 1 inch. Using a set of tongs or a slotted spoon, very carefully place the eggs (straight from the fridge) in the boiling water. Reduce/adjust the heat as necessary to maintain a gentle boil/rapid simmer. Boil for 10 minutes (for large eggs).
- 2. Using tongs or a slotted spoon, carefully transfer the eggs to a large bowl of ice water and let them rest in the ice bath for 10 minutes.
- Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days. Stir before serving.
- Yield: This recipe yields approximately 2 ¾ cups.