A Chef’s Secret for the Best Egg Salad
Ingredients:
• 6 large eggs
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon apple cider vinegar (chef’s secret ingredient!)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped celery (optional for crunch)
• 1 teaspoon sweet pickle relish (optional)
Instructions:
1. Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 10 minutes. Transfer eggs to an ice bath and let cool before peeling.
2. Mash or Chop: Peel the eggs and mash them with a fork for a creamier texture or chop them for a chunkier consistency.
3. Mix the Dressing: In a bowl, combine mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, and smoked paprika. Mix well.
4. Combine: Add the eggs, chives, celery, and relish (if using) to the dressing and mix until evenly coated.
5. Chill & Serve: Let the egg salad chill in the refrigerator for at least 30 minutes for the flavors to blend. Serve on toasted bread, crackers, or fresh lettuce wraps.
Enjoy this chef-inspired twist on classic egg salad! 🥚✨