Classic Egg Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the eggs in a medium saucepan and cover with cold water by about one inch.

   Ca. 1 min.

2. 2

   Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat.

   Ca. 5 min.

3. 3

   Cover the pan and let the eggs sit in the hot water for 10-12 minutes for perfectly hard-boiled eggs.

   Ca. 12 min.

   Kokkens note: Adjust cooking time based on desired yolk firmness.

4. 4

   While the eggs are resting, prepare an ice bath by filling a bowl with ice and cold water.

   Ca. 1 min.

5. 5

   Transfer the cooked eggs to the ice bath using a slotted spoon and let them cool completely for at least 5 minutes.

   Ca. 5 min.

   Kokkens note: This stops the cooking process and makes peeling easier.

6. 6

   Peel the cooled eggs and chop them into small, even pieces.

   Ca. 3 min.

7. 7

   In a medium bowl, combine the chopped eggs, mayonnaise, dijon mustard, celery, red onion, and fresh dill (if using).

   Ca. 2 min.

8. 8

   Season the mixture with salt and black pepper, then gently stir until all ingredients are well combined.

   Ca. 1 min.

   Kokkens note: Taste and adjust seasonings as needed.

9. 9

   Serve immediately or chill for later, garnished with a pinch of paprika if desired.