This Classic Egg Salad is the benchmark for a perfect lunch staple. By using the “off-heat” boiling method, you ensure the yolks are creamy and yellow without that unappealing grey ring, while the addition of fresh lemon juice provides a bright acidity that cuts through the richness of the mayonnaise. It’s a versatile base that works just as well in a delicate tea sandwich as it does scooped onto a bed of fresh greens.
Ingredients:
| Ingredient | Amount |
| Large eggs | 6 |
| Mayonnaise | 1/3 cup |
| Dijon mustard | 1 teaspoon |
| Fresh lemon juice (or white vinegar) | 1 tablespoon |
| Salt | 1/4 teaspoon (to taste) |
| Black pepper | 1/4 teaspoon |
| Optional Flavor Boosters: | |
| Red onion (finely chopped) | 1 tablespoon |
| Fresh parsley or chives (chopped) | 1 tablespoon |
How To Make Classic Egg Salad:
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My mother in law makes this every spring and the pan is always empty. You only need 3 ingredients to make it.
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