Let’s break down the steps to prepare your delightful egg salad.

Start by placing the eggs in a saucepan. Cover them with cold water, ensuring there’s about an inch of water above the eggs. Turn on the heat and bring it to a gentle boil. Once boiling, cover the saucepan and turn off the heat. Let the eggs sit for about 9-12 minutes, depending on how firm you want the yolks.

While the eggs are sitting, prepare a bowl of icy cold water. This process is essential. It helps stop the cooking process and makes peeling easier.

Once the time is up, carefully place the eggs into the ice bath. Let them cool for at least 5 minutes. This will also help with easy peeling.

After the eggs are cool, peel them. I find tapping the egg gently on a hard surface helps crack the shell evenly. Start from the wider end, which usually has a small air pocket, making it easier to get under the shell.

Once peeled, chop the eggs into small to medium pieces by using a knife. You can also use an egg slicer if available, which makes it quicker for larger batches.

In a mixing bowl, combine the chopped eggs with mayonnaise, Dijon mustard, lemon juice, red onion, chives, dill, smoked paprika, and optional ingredients like capers and parsley.

Sprinkle in salt and pepper according to your taste. Gently fold the mixture. Be careful not to mash the eggs too much. The goal is to keep a nice texture.

Give your salad a taste. Here’s where you can adjust ingredients according to your preference—add more mayonnaise for creaminess, more mustard for tanginess, or even a dash of hot sauce for heat!

Let the egg salad sit in the fridge for at least an hour. This step allows the flavors to meld together, making each bite more delicious.