Ingredients
Scale
- 6 large hard-boiled eggs, peeled
- 1/4 cup full-fat mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 cup finely diced celery (about 2 stalks)
- 2 tablespoons finely minced red onion
- 1 tablespoon chopped fresh chives
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Coarsely chop the hard-boiled eggs using a sharp knife or mash them with a fork in a large mixing bowl until you achieve your desired consistency (avoid over-mashing).
- Step 2: In a separate small bowl, whisk together the mayonnaise, Dijon mustard, salt, and pepper until the dressing is smooth and well-seasoned.
- Step 3: Add the finely diced celery, minced red onion, and chopped fresh chives directly into the mayonnaise mixture and stir thoroughly to create the "crispy dressing" base.
- Step 4: Gently pour the crispy dressing mixture over the chopped eggs. Use a rubber spatula to fold the dressing into the eggs until everything is just combined, ensuring you do not aggressively mix, which would result in a mushy texture.
- Step 5: Cover the mixing bowl tightly with plastic wrap and refrigerate the Crispy Egg Salad for a minimum of 30 minutes before serving. This allows the flavors to deepen and the salad to firm up slightly.
Notes
- Store leftovers immediately in an airtight container in the refrigerator and consume within 3-4 days for the best flavor and retention of the celery's crispness.
- Since this delicious recipe must be served cold, keep it chilled until the moment you plan to eat it, as it should never be reheated.
- To emphasize the signature texture, try serving this salad nestled in sturdy romaine lettuce cups or paired with quality potato chips for dipping.
- Chef's Tip: Achieving the "crispy" consistency relies on gentle handling; ensure you fold the dressing into the eggs rather than stirring aggressively, which will quickly turn the salad mushy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American