Description:
This isn’t your average egg salad—this is the creamy, flavorful, perfectly balanced version chefs make when they want something both simple and unforgettable. The secret? Perfectly cooked eggs, a touch of acid, fresh herbs, and just the right amount of texture.
Ingredients:
6 large eggs
3 tbsp mayonnaise (high-quality, like homemade or Japanese mayo)
1 tsp Dijon mustard
1 tsp lemon juice or white wine vinegar
1 celery stalk, finely diced (for crunch)
2 tbsp fresh chives or green onion, finely chopped
Salt & pepper, to taste
Optional: a pinch of smoked paprika or cayenne for depth
Instructions:
see next page
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