Chef’s Secret for the Best Egg Salad — Creamy Perfection Every Time

 Chef’s Secret for the Best Egg Salad — Creamy Perfection Every Time! 

Love egg salad but want it ultra-creamy and flavorful? Here’s how to make the BEST egg salad that’s perfect for sandwiches, wraps, or scooping right out of the bowl!

 Ingredients:

• 8 large eggs
• ⅓ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp finely chopped chives or green onions
• Salt and black pepper, to taste
• Optional: a pinch of paprika for garnish

 Directions:

1. Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
2. Once boiling, cover the pan, remove from heat, and let eggs sit for 10-12 minutes.
3. Transfer eggs to a bowl of ice water and cool completely. Peel and chop eggs.
4. In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
5. Gently fold in chopped eggs and chives until well mixed and creamy.
6. Chill for at least 30 minutes for flavors to blend.
7. Serve on toasted bread, in lettuce wraps, or with crackers. Sprinkle with paprika if desired!

 Tips & Serving Ideas:
 Use room-temperature eggs for easier peeling.
 Adjust mayo for your preferred creaminess.
 Add finely diced celery for extra crunch.
 Perfect for sandwiches, tea parties, or meal prep!