This is my favorite way to make egg salad! I keep it really simple with mayo, herbs, a little crunch from celery, and some lemon juice. I don’t add mustard, but if you love it, add 1/2 to 1 teaspoon.
4 large eggs
2 tablespoons mayonnaise or substitute plain or Greek yogurt, try homemade mayo
1 medium-length celery stalk, finely chopped
1 tablespoon finely chopped chives, parsley or dill
1 teaspoon fresh lemon juice
Salt and fresh ground black pepper
1Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil.
2Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 12 minutes.
3A minute or so before the eggs finish cooking, prepare a bowl of ice water.
4Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).
5Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
6Dice the hard-boiled eggs and add them to a bowl. Stir in the mayonnaise, celery, herbs, lemon juice, salt, and pepper. Taste and adjust with more salt or pepper.