A bowl of egg salad takes less than twenty minutes to make — but the difference between a good one and a great one comes down to a single step most home cooks skip. This recipe, built on a short list of budget-friendly ingredients, combines kitchen science and nutritional know-how to deliver a creamy, satisfying result every time.
En bref
- —Ready in under 20 minutes with pantry staples
- —Ice bath stops cooking and prevents gray yolks
- —Eggs are among the richest natural sources of choline
Six ingredients, one bowl: what makes this recipe work
The foundation is straightforward: 6 large eggs, ⅓ cup full-fat mayonnaise, and 1 tablespoon Dijon mustard. The mustard adds what the recipe describes as «a subtle, sophisticated tang that wakes up the flavors» — classic yellow mustard is a valid swap for a more retro diner profile.
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