This classic egg salad is all about balance—rich and creamy, yet brightened with just the right touch of tang and freshness. A gentle carryover-cooking method delivers tender egg whites and perfectly yellow yolks, with no rubbery texture or gray-green rings. Dijon mustard and lemon juice lighten the mayonnaise, while fresh herbs add color and a refined, flavorful finish.
Ingredients
The Protein
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6 large eggs
The Dressing
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1/3 cup mayonnaise
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1 teaspoon Dijon mustard
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1 tablespoon fresh lemon juice (or white vinegar)
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1/4 teaspoon salt
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1/4 teaspoon black pepper
Optional Flavor Add-Ins
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1 tablespoon finely chopped red onion
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1 tablespoon chopped fresh parsley or chives
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