Ultimate Stove-Top Egg Salad Delight

Ingredients

- 6 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper

Instructions

1. Prepare the Eggs:
- Place the eggs in a single layer in a medium saucepan. Cover them with cold water, ensuring there's about an inch of water above the eggs.

2. Cook the Eggs:
- Set the saucepan on the stove over medium-high heat.
- Bring the water to a rolling boil. Once boiling, turn off the heat and cover the saucepan with a tight-fitting lid.
- Allow the eggs to sit in the hot water for 12 minutes. This method ensures perfectly hard-boiled eggs every time.

3. Cool the Eggs:
- After 12 minutes, carefully drain the hot water.
- Immediately transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes. This stops the cooking process and makes peeling easier.

4. Peel and Chop:
- Once cooled, gently tap each egg on a hard surface and roll under the palm of your hand to crack the shell. Peel the eggs and discard the shells.
- Chop the peeled eggs into medium-sized chunks and place them in a mixing bowl.

5. Prepare the Dressing:
- In a separate small bowl, combine the mayonnaise, Dijon mustard, kosher salt, and freshly ground black pepper. Stir until well combined.

6. Combine and Serve:
- Add the mayonnaise mixture to the chopped eggs.
- Gently stir to coat the eggs evenly with the dressing.
- Taste and adjust seasoning if necessary.

7. Presentation:
- Serve immediately, or refrigerate the egg salad until ready to use. Enjoy it as a sandwich filling, atop a bed of greens, or with your favorite crackers.

Total Time

PT22M
22 minutes

Type of Dish

Lunch

Keywords

Egg salad, Stove-top cooking, Lunch recipe, Hard-boiled eggs, Simple egg salad, Dijon mustard eggs, Quick lunch, Easy recipes, Classic lunch dish, Homemade egg salad

Recipe Yield

Feeds 4 adults

Calories

Total 840 calories

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