This egg salad recipe is a delightful twist on the classic, featuring fresh herbs and a creamy dressing.
Place the eggs in a saucepan and cover with cold water.
Adding a pinch of salt to the water can make peeling the eggs easier.
Bring the water to a boil, then reduce the heat and simmer for 10 minutes.
Use a timer to ensure perfectly cooked eggs.
Drain the hot water and transfer the eggs to a bowl of ice water to cool.
Cooling the eggs quickly helps prevent overcooking and makes peeling easier.
Peel the eggs and chop them into small pieces.
Use a sharp knife for clean cuts and uniform pieces.
Dice the celery and chop the herbs finely.
Ensure the celery is diced into small, even pieces for a consistent texture.
In a mixing bowl, combine the chopped eggs, celery, herbs, mayonnaise, mustard, and black pepper.
Mix gently to avoid mashing the eggs too much.
Taste and adjust the seasoning if needed.
Add a pinch of salt or more pepper to suit your taste.
Serve the egg salad on bread, crackers, or as a side dish.
Garnish with additional herbs for a fresh and appealing presentation.
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