Classic Creamy Egg Salad Recipe
Ingredients
6 large eggs
¼ cup mayonnaise
¼ cup freshly chopped green onions
Fresh juice squeezed from ½ a lemon
1 teaspoon Dijon mustard
½ teaspoon prepared yellow mustard
Fine salt and freshly ground black pepper, to taste
Step-by-Step Instructions
Place all whole eggs into a medium saucepan, then pour in enough cold water to fully cover the eggs. Set the pan over high heat and bring the water to a rolling boil. Once boiling, remove the pan from the stovetop, cover it tightly with a lid, and let the eggs sit in the retained hot water for 10 to 12 minutes. After resting, drain the hot water, run the eggs under cold running water to cool them completely, then peel off all eggshells.
In a large mixing bowl, combine mayonnaise, chopped green onions, lemon juice, Dijon mustard, and yellow mustard. Stir the mixture thoroughly until all ingredients are well blended into a smooth, uniform dressing.
Chop the peeled eggs into large, bite-sized chunks, then add the chunks to the bowl with the dressing. Gently fold the mixture to coat all egg pieces evenly, taking care not to break the eggs into fine crumbs. Finish by seasoning with salt and ground black pepper to adjust to your taste preference.
Cook's Note
For even faster cooling before peeling, submerge your freshly cooked hot eggs in an ice water bath for 2 to 3 minutes right after removing them from the hot cooking water.
