Ingredients:

  • 8 large eggs
  • 1/2 cup full-fat Mayonnaise
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon White Wine Vinegar or Lemon Juice
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 1/4 teaspoon Freshly Ground Black Pepper (or to taste)
  • 1/2 cup finely diced Celery
  • Optional (for Variation 1): 1/2 tsp sweet pickle relish
  • Optional (for Variation 1): 1 tbsp finely chopped fresh dill
  • Optional (for Variation 2): 1 tbsp finely minced pickled jalapeño
  • Optional (for Variation 2): 1/4 tsp smoked paprika
  • Optional (for Variation 3): 1/4 cup mixed fresh herbs (chives, parsley, tarragon)
  • Optional (for Variation 3): 1 tsp fresh lemon zest
  • Optional (for Variation 4): 1 teaspoon mild curry powder
  • Optional (for Variation 5): 1/4 cup plain Greek yogurt (to substitute mayo)

Instructions:

  1. Place eggs in a medium saucepan, cover completely with cold water. Bring the water to a rolling boil, then immediately remove the pan from the heat, cover it, and let it stand for exactly 10 minutes.
  2. Immediately drain the hot water and plunge the eggs into a large bowl filled with ice water. Allow them to cool completely (approximately 15 minutes).
  3. Peel the cooled eggs. Roughly chop 6 of the eggs to ensure texture, and finely mash the remaining 2 eggs using a fork; place both textures into a large mixing bowl.
  4. In a separate small bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar (or lemon juice), salt, and pepper until the dressing base is smooth.
  5. Add the finely diced celery to the chopped and mashed eggs. Pour the prepared dressing mixture over the top.
  6. Gently fold all ingredients together until they are just combined. Avoid overmixing to prevent the egg salad from becoming gluey.
  7. Cover the bowl and refrigerate for a minimum of 1 hour to allow the flavours to fully marry. Taste and adjust salt/pepper before serving or customising.
  8. Customise the salad according to your preference (e.g., add relish for the Classic Diner style, or curry powder for the Curried Comfort style). Serve on toasted sourdough, crackers, or lettuce cups.