Ingredients
Equipment
Method
- Place the eggs in a pot and cover with water by 1 inch, then bring to a rolling boil over high heat.
- Once boiling, cover the pot, remove from heat, and let the eggs sit for 12 minutes.
- Transfer the eggs to an ice bath and cool for at least 5 minutes to stop the cooking process.
- Gently crack and peel the eggs under running water to make peeling easier.
- Roughly chop the peeled eggs into small pieces for even texture.
- In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and chives and stir gently to combine.
- Season with salt and pepper to taste and mix until evenly distributed.
- Fold in chopped celery or pickles if using, to add extra crunch.
- Serve the egg salad chilled on bread, in a wrap, or on its own and let sit for a few minutes before serving.
Notes
Store the egg salad in an airtight container in the refrigerator for up to 5 days. Let it chill for at least 10 minutes so the flavors meld.