📝 About This Recipe
This classic egg salad spread is elevated with a blend of fresh herbs, tangy Dijon mustard, and a hint of smoked paprika for a sophisticated twist on a nostalgic favorite. Perfectly balanced between creamy and crunchy, it features farm-fresh eggs and crisp celery to create a texture that is both comforting and refreshing. Whether served at a sunny brunch or tucked into a picnic basket, this spread brings a touch of gourmet elegance to any table.
🥗 Ingredients
Main Ingredients
- 8 pieces Large eggs (at room temperature)
- 1/2 cups Mayonnaise (high-quality or homemade)
- 1 tablespoon Dijon mustard (for a sharp tang)
- 1 tablespoon Fresh lemon juice (freshly squeezed)
The Crunch & Aromatics
- 2 stalks Celery (finely diced)
- 2 tablespoons Red onion (minced)
- 1/4 cup Bread and butter pickles (chopped for sweetness)
- 2 tablespoons Fresh dill (finely chopped)
- 2 tablespoons Fresh chives (snipped)
Seasoning
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Kosher salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
- 1 pinch Cayenne pepper (optional for heat)
👨🍳 Instructions
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1
Place the eggs in a single layer in a large saucepan and cover with cold water by at least one inch.
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2
Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat and cover it with a tight-fitting lid.
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3
Let the eggs sit in the hot water for exactly 12 minutes to achieve a fully cooked, creamy yellow yolk without the green ring.
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4
While the eggs are sitting, prepare an ice bath by filling a large bowl with cold water and two cups of ice cubes.
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5
Transfer the eggs to the ice bath using a slotted spoon and let them cool completely for 10-15 minutes to stop the cooking process.
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6
Gently crack the eggshells all over and peel them under cool running water. Pat the peeled eggs dry with a paper towel.
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7
Roughly chop the eggs into 1/2-inch pieces. For a more rustic spread, leave some pieces slightly larger.
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8
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, smoked paprika, salt, black pepper, and cayenne until smooth.
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9
Fold in the diced celery, minced red onion, and chopped pickles into the dressing mixture until evenly distributed.
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10
Add the chopped eggs, fresh dill, and fresh chives to the bowl.
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11
Use a rubber spatula to gently fold the ingredients together. Be careful not to over-mix, as you want to maintain the distinct texture of the egg pieces.
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12
Taste the spread and adjust the salt, pepper, or lemon juice according to your preference.
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13
Cover and refrigerate for at least 30 minutes before serving to allow the flavors to marry and the spread to chill.
💡 Chef's Tips
Use eggs that are 5-7 days old as they are much easier to peel after boiling than farm-fresh ones. For an extra velvety texture, mash two of the cooked yolks into the mayonnaise dressing before adding the remaining egg pieces. Always use fresh herbs rather than dried; the brightness of fresh dill and chives is essential to the flavor profile. If the spread seems too dry after refrigerating, stir in an extra tablespoon of mayonnaise or a teaspoon of pickle juice. Avoid using a food processor for this recipe, as it will turn the eggs into a paste rather than a textured spread.
🍽️ Serving Suggestions
Serve on toasted thick-cut sourdough bread with a layer of crisp butter lettuce and sliced radishes. Scoop into hollowed-out mini bell peppers or endive leaves for a sophisticated, low-carb appetizer. Pair with a chilled glass of Sauvignon Blanc or a sparkling dry cider for a perfect brunch accompaniment. Use as a filling for tea sandwiches on crustless white bread, garnished with extra sprigs of dill. Serve alongside a platter of buttery crackers, cucumber slices, and salty kalamata olives.