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A rich and satisfying egg salad with Dijon, lemon, and herbs — perfect for sandwiches, wraps, or snacking.

Creamy Classic Egg Salad

A rich and satisfying egg salad with Dijon, lemon, and herbs — perfect for sandwiches, wraps, or snacking.
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Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • ⅓ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 tablespoon chopped chives or green onions
  • Salt and pepper to taste
  • Optional: pinch of paprika for garnish

Equipment

  • saucepan
  • mixing bowls
  • Knife and cutting board

Method
 

  1. Place eggs in a saucepan, cover with cold water, and bring to a boil.
  2. Once boiling, remove from heat and cover. Let sit for 10–12 minutes.
  3. Transfer eggs to an ice bath and let cool for 5 minutes.
  4. Peel and chop the eggs.
  5. In a bowl, mix mayo, mustard, lemon juice, salt, and pepper.
  6. Gently fold in chopped eggs and chives.
  7. Chill for at least 30 minutes. Serve cold with toast, lettuce wraps, or crackers.

Notes

Add celery, dill pickles, or hot sauce for variations.
Great for meal prep — store in airtight container for up to 3 days.
Sprinkle paprika on top for a classic deli-style look.