Ingredients
Eggs
- 6 large eggs
Dressing
- 1/4 cup mayonnaise
- 1/3 cup finely diced celery
- 1/4 cup finely chopped green onions (or 2 tablespoons chives)
- 1 1/2 tablespoons finely chopped fresh parsley
- 2 teaspoons Dijon-style mustard
- 1 teaspoon olive oil
- 1 large lemon (zest and juice)
- 1/4 teaspoon paprika
- 1/4 teaspoon garlic powder
- Salt and pepper (about 1/4 teaspoon salt and 1/8 teaspoon pepper)
- 2 tablespoons finely chopped fresh dill (optional)
- 1/8 teaspoon celery seed (optional)
For Serving
- Bread (for serving)
- Softened butter (optional, for serving)
- Lettuce (for serving)
Instructions
- Steam Eggs: Add 1 inch of water to a large pot and place a steamer insert inside. Cover and bring the water to a boil over high heat. Once boiling, carefully add the eggs to the steamer basket, cover, and steam for 13 minutes to achieve perfectly cooked hard eggs.
- Peel Eggs: Fill a large bowl with cold water and 15 ice cubes. Immediately transfer the steamed eggs into this ice bath to cool for 15 minutes. Once cooled, gently tap each egg to crack the shell and peel under cold running water, starting at the wider end where the air pocket is located for easier peeling.
- Dice Eggs: After peeling, pat the eggs dry with a paper towel. Using a sharp knife, dice the eggs into 1/4-inch pieces. An alternative method is to place a wire cooling rack over a bowl and press the eggs through to create evenly sized pieces quickly.
- Make Dressing: In a mixing bowl, whisk together the mayonnaise, diced celery, chopped green onions or chives, fresh parsley, Dijon mustard, olive oil, paprika, garlic powder, 1/4 teaspoon lemon zest, and 2 teaspoons lemon juice. If using, add the finely chopped fresh dill and celery seed. Season the dressing with salt and pepper to taste.
- Make Egg Salad: Add the diced eggs to the dressing mixture and gently fold everything together until the eggs are well coated. Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as desired.
- Serve: Lightly butter the bread slices if desired, then add a layer of fresh lettuce followed by the egg salad. Serve immediately for the best texture and flavor. If preparing ahead, refrigerate the sandwich components separately, stirring the egg salad and adjusting seasoning before serving.
Notes
- Steaming eggs instead of boiling makes them easier to peel and results in a tender, evenly cooked texture.
- Use fresh eggs for the best flavor and ease of peeling.
- For a lighter mayo option, substitute with Greek yogurt or a low-fat mayo.
- Customize the herb mix to your preference by adding dill, celery seed, or even a pinch of smoked paprika.
- Serve the egg salad chilled for optimal taste and food safety.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Sandwich
- Method: Steaming
- Cuisine: American
