Ingredients (Serves 3–4)
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice or pickle juice
- ¼ tsp paprika
- Salt, to taste
- Black pepper, to taste
- 1 tbsp finely chopped pickles or relish
- 1 tbsp finely chopped green onions or chives
Optional secret upgrade:
- 1 tbsp sour cream or Greek yogurt (extra creaminess)
Detailed Instructions (Chef Method)
1. Perfectly cook the eggs (VERY important)
- Place eggs in a saucepan and cover with cold water.
- Bring to a boil over medium-high heat.
- Once boiling, cover, turn off heat, and let sit 10–11 minutes.
- Transfer immediately to ice water for 5 minutes.
👉 This stops overcooking and prevents gray yolks.
2. Separate yolks and whites (chef trick)
- Peel eggs and separate yolks from whites.
- Finely chop the egg whites and set aside.
- Mash the yolks in a bowl until completely smooth.
3. Make the creamy base first
- To the mashed yolks, add mayonnaise, Dijon mustard, lemon (or pickle juice), paprika, salt, and pepper.
- Mix until silky smooth — this is the key to non-chunky egg salad.
- Stir in sour cream/yogurt if using.
4. Fold, don’t mash
- Gently fold chopped egg whites into the yolk mixture.
- Add pickles and green onions.
- Mix lightly so the salad stays fluffy, not pasty.
5. Chill for flavor
- Cover and refrigerate for 20–30 minutes.
👉 Flavor deepens and texture firms up.
To Serve
- Slice a buttery croissant horizontally.
- Lightly toast the cut sides (optional but amazing).
- Fill generously with egg salad.
- Finish with a crack of black pepper.
