How to Make Egg Salad
Step 1: Cook the Eggs
Place the eggs in a saucepan and cover with cold water by at least 1 inch. Bring to a rolling boil over medium-high heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes.
Step 2: Ice Bath
Transfer the eggs immediately to a bowl of ice water and let them cool for 5 minutes. This stops the cooking process and makes peeling easier.
Step 3: Chop
Peel the eggs and chop them into evenly sized pieces. Keep them chunky for texture or finer for a creamier consistency—your choice.
Step 4: Make the Dressing
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth and well combined.
Step 5: Combine
Add the chopped eggs, red onion, and fresh herbs to the dressing. Gently fold everything together until evenly coated, taking care not to mash the eggs.
Step 6: Chill and Serve
Cover and refrigerate for at least 15 minutes before serving. This brief chill allows the flavors to meld and deepen for the best taste.