Classic Creamy Egg Salad

Instructions

Step 1: Place the eggs in a saucepan and cover them with cold water.

Step 2: Bring the water to a boil over medium-high heat.

Step 3: Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit for 10 to 12 minutes.

Step 4: Transfer the eggs to an ice bath and allow them to cool completely.

Step 5: Peel the eggs and chop them into bite-sized pieces.

Step 6: In a large mixing bowl, combine the mayonnaise, Dijon mustard, yellow mustard, lemon juice, salt, black pepper, and paprika.

Step 7: Stir in the diced red onion, chopped chives, and sweet pickle relish.

Step 8: Add the chopped eggs to the bowl and gently fold everything together until evenly coated.

Step 9: Taste and adjust seasoning if needed.

Step 10: Garnish with extra chopped chives and freshly cracked black pepper before serving.

Step 11: Serve chilled as a sandwich filling, salad topping, or side dish.

Storage and Reheating Tips

Store Classic Creamy Egg Salad in an airtight container in the refrigerator for up to 3 days. Keep the salad chilled until ready to serve, as egg-based dishes should not sit at room temperature for extended periods. This recipe is not suitable for freezing, as the texture may become watery after thawing.