Easy Classic Egg Salad
This Easy Classic Egg Salad combines tender eggs, creamy mayonnaise, and Dijon mustard for a smooth, flavorful, and timeless dish perfect for sandwiches, wraps, or light lunches.
4 Servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Boil the water:
- Fill a medium saucepan with approximately one inch of water, just enough to reach the bottom of a steamer basket. Bring the water to a boil over high heat.
Steam the eggs:
- Carefully place the eggs into the steamer basket, cover, and reduce the heat to medium. Steam the eggs for 9 minutes to achieve perfectly set whites and creamy yolks.
Prepare an ice bath:
- While the eggs are steaming, prepare a large bowl filled with cold water and ice. Once the eggs are done cooking, use tongs to transfer them immediately into the ice bath. Allow them to rest for 3 minutes to cool and stop the cooking process.
Peel the eggs:
- Gently tap each egg on the counter to crack the shell, then roll lightly to loosen. Peel under cool running water if necessary to remove any small shell fragments.
Chop and mix:
- Coarsely chop the peeled eggs and transfer them to a large mixing bowl. Add mayonnaise, Dijon mustard, salt, and pepper. Stir gently until well combined and creamy. Taste and adjust seasoning as needed.
Chill and serve:
- Refrigerate the egg salad for at least 30 minutes to allow the flavors to develop. Serve chilled as a sandwich filling, on toast, or as a salad topping.
Notes
To make this Easy Classic Egg Salad gluten-free, simply ensure all ingredients used—especially mayonnaise and Dijon mustard—are certified gluten-free. Serve it on gluten-free bread, crackers, or lettuce wraps for a completely gluten-free meal.