Instructions
1️⃣ Boil the Eggs
Place eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat.
2️⃣ Steam & Sit
Once the water reaches a rolling boil, turn off the heat. Cover the pan and let eggs sit for 10–12 minutes.
3️⃣ Cool & Peel
Transfer eggs to a bowl of ice water for 5 minutes. Peel and chop into bite-sized pieces.
4️⃣ Make the Dressing
In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.
5️⃣ Combine Gently
Fold chopped eggs and chives (or green onions) into the dressing. Mix carefully — overmixing can make it mushy.
6️⃣ Chill & Serve
Refrigerate for at least 30 minutes to let the flavors meld for the ultimate taste.
Tips & Variations
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Easier peeling: Slightly older eggs peel best; use room temperature eggs for even results.
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Add crunch: Mix in diced celery or pickles.
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Spicy twist: A pinch of cayenne or a dash of hot sauce adds a kick.
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Low-carb option: Serve in lettuce cups instead of bread.
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Meal prep: Keeps in the fridge for up to 3 days.
Serving Ideas
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On toasted sourdough with fresh arugula
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In a croissant or pita pocket
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Wrapped in butter lettuce or romaine leaves
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With crackers or cucumber slices for a snack
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Inside a bento box for a quick, satisfying lunch