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Chop eggs to your preferred texture—some like them fine, others chunky.
In a bowl, whisk mayo, Dijon, and lemon juice until smooth.
Gently fold in eggs, celery, herbs, and spices.
Taste and adjust: Need more tang? Add lemon. More heat? A dash of hot sauce.
Chill 30 minutes (if you can wait!) to let flavors meld.
Serve on toasted sourdough, butter lettuce cups, or crackers.
Pro Tip: For extra luxury, stir in 1 tbsp crème fraîche or a few capers for a French bistro vibe.
Why This Egg Salad Stands Out
No blandness: The Dijon adds complexity without overpowering
Perfect texture: Creamy + crunchy = satisfying mouthfeel
Bright, not heavy: Lemon and mustard cut richness so it never feels “eggy”
Versatile: Great in sandwiches, on avocado toast, or as a dip
Bonus Chef Tips for Perfect Hard-Boiled Eggs (Every Time!)
Use older eggs (7–10 days old)—they peel easier!
Start in cold water, bring to a boil, then remove from heat and cover for 10–12 minutes
Shock in ice water immediately—stops cooking and loosens shells
Peel under running water for smooth, intact eggs
Final Thought: Simple Food, Elevated Soul
Egg salad doesn’t need to be fussy to be fabulous. With just two chef-approved tweaks, you turn a humble staple into something so good, your mom might stop teasing you—and start asking for the recipe.
So next time you’re craving comfort in a bowl, skip the jarred mayo-and-mustard mix. Reach for the Dijon, the paprika, and a squeeze of lemon—and taste the difference that one secret ingredient can make.
Simple. Bold. Unforgettable. That’s the Carla Hall effect.
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