🥚 Next-Level Egg Salad (Chef-Inspired)
Ingredients:
6 large eggs
3 tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice or vinegar
Secret ingredient: 1–2 tsp sour cream or Greek yogurt
1 tbsp finely chopped red onion (or green onion)
1 tbsp chopped fresh herbs (parsley or chives)
Salt & black pepper to taste
Optional: pinch of paprika or a few drops of hot sauce
Instructions:
Boil the eggs
Place eggs in a pot, cover with water.
Bring to a boil, then turn off heat, cover, and let sit 10–12 minutes.
Transfer to cold water and peel.
Chop smart
Roughly chop the eggs (not too fine—you want some texture).
Make the dressing
In a bowl, mix mayo, Dijon mustard, lemon juice, and your secret ingredient (sour cream or Greek yogurt).
Combine everything
Add eggs, onion, and herbs.
Gently mix until creamy but still chunky.
Season
Add salt, pepper, and optional paprika or hot sauce.
Chill (optional but recommended)
Let it sit in the fridge for 20–30 minutes for best flavor.
🔥 Why this hits different:
The sour cream/Greek yogurt adds a slight tang + extra creaminess
Dijon + lemon brighten the flavor (no bland egg salad here)
Fresh herbs make it taste way more “restaurant quality”
🥪 Serving ideas:
On toasted bread or a sandwich
In lettuce wraps (lighter option)
On crackers for a quick snack
