🥚 The Chef’s Guide to Perfectly Creamy Egg Salad

🍳 How to Make the Perfect Creamy Egg Salad

1. Boil the Eggs Perfectly

Place the eggs in a pot, cover with cold water, and bring to a boil.
Once boiling, cover the pot, turn off the heat, and let sit for 10–12 minutes.

2. Shock in Ice Water

Transfer eggs to ice water for 5 minutes — this stops cooking and makes peeling easy.

3. Peel and Chop

Peel the eggs and chop them into small cubes (or mash with a fork if you prefer).

4. Mix the Dressing

In a bowl, combine:

• Mayonnaise
• Dijon mustard
• Chives
• Paprika
• Salt & pepper
  Mix until smooth and creamy.

5. Combine Everything

Fold the chopped eggs into the dressing. Taste and adjust seasoning.

6. Chill for Best Flavor

Cover and refrigerate for at least 30 minutes.
The flavors become richer and creamier!

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🥪 Serving Ideas

• Spread on toasted bread for a classic sandwich
• Serve with crackers for a snack platter
• Fill inside wraps with lettuce
• Spoon over a fresh green salad
• Serve on mini slider buns for parties