I always dread egg salad at restaurants, so I stick to homemade. I tried a new method from a chef's video, and it turned out amazing 🥰 She used her secret ingredient, and I had to try it! My boyfriend loved it so much he tried to steal mine too 🤣 I put the recipe down below. Trust me, this is no ordinary egg salad, you guys.

Step 3: Peel and Chop
Gently tap each egg on a hard surface and remove the shell.

Once peeled:

Pat the eggs dry.
Chop them into small, bite-sized pieces.
Place the chopped eggs into a large mixing bowl.
Some people prefer larger chunks for texture, while others mash the eggs slightly for a creamier consistency.

Step 4: Prepare the Dressing
In a separate small bowl, combine:

Mayonnaise
Dijon mustard
Lemon juice
A pinch of salt
A few grinds of black pepper
Mix until smooth and creamy.

The mustard adds a subtle tanginess, while the lemon juice brightens the overall flavor.

Egg Salad Recipe

May be an image of rye bread

Step 5: Add Vegetables and Herbs
To the chopped eggs, add:

Finely chopped celery
Finely chopped red onion
Fresh herbs
These ingredients provide crunch, freshness, and extra flavor that complement the creamy eggs.

Step 6: Combine Everything
Pour the dressing over the egg mixture.

Using a spoon or spatula:

Fold the ingredients together gently.
Mix until the eggs are evenly coated.
Taste and adjust the seasoning if necessary.
Avoid overmixing, as this can make the salad too mushy.

Step 7: Chill Before Serving
For the best flavor:

Cover the bowl.

read more in next page