Egg Salad

Fresh, crisp, and bright.

Why You'll Love This Recipe

• 17 minutes start to finish.
• Pantry ingredients.
• Meal-prep friendly.
• Endlessly versatile.
• Better than any deli version.

Ingredient Notes

• Slightly older eggs peel more easily than ultra-fresh.
• Fresh dill — dried doesn't work here.
• Real Dijon (Maille or Grey Poupon).

Ingredient Substitutions

• Greek yogurt for half the mayo.
• Tarragon or chives for dill.
• Add curry powder for a different profile.

Equipment Needed

• Saucepan
• Bowl of ice water
• Mixing bowl
• Fork

Prep Tips

• Boil eggs in advance — they keep 1 week peeled.
• Dice celery and onion small so they don't dominate.

Instructions

1. 1

   Gather and prep: 1 large egg, 1 tbsp mayonnaise, 1 tbsp mustard, 1 tsp salt, 1/2 tsp black pepper, 4 slices bread. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Boil eggs 10 min, ice bath.

3. 3

   Peel, chop, mix with mayo and mustard.

4. 4

   Serve on bread.

Artsi Pro Tips

• Ice bath after boiling makes eggs peel cleanly.
• Chop, don't mash — chunky texture is better.
• Fresh dill is the difference between great and basic egg salad.

Common Mistakes

• Overcooking eggs (gray ring around yolk).
• Mashing into paste — texture matters.
• Skipping the lemon juice — flat flavor.

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