food at its finest.
A Chef’s Secret for the Best Egg Salad
Serves 4 | Prep: 10 min | Cook: 10 min (if boiling eggs) | Total: ~20 min
Ingredients
Ingredients
6 large eggs (room temperature—peels easier!)
⅓ cup (80g) mayonnaise (full-fat for creaminess)
1 tsp Dijon mustard (adds depth and tang)
1 tbsp fresh lemon juice (brightens the richness)
¼ cup (40g) celery, finely diced (for crunch)
2 tbsp red onion or shallot, minced (sharpness cuts through fat)
1 tbsp fresh dill or chives, chopped (herbal lift)
½ tsp smoked paprika (chef’s
