Egg Salad Recipe

• tablespoons finely diced red onion or sweet onion
• 1 tablespoon finely chopped fresh chives or dill
• ¼ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper
• 1 small pinch of paprika

Optional Lighter Substitution

For a slightly lighter and tangier dressing, replace half of the mayonnaise with plain full-fat Greek yogurt. The texture will be a little less rich but still pleasantly creamy.

The texture of the finished salad depends heavily on how the eggs are cooked and cooled, and the next steps explain how to keep the yolks tender and golden.

Step-by-Step Instructions

1. Cook the Eggs

Place the eggs in a saucepan in a single layer. Add enough cold water to cover them by approximately 1 inch.

Set the saucepan over high heat and bring the water to a full rolling boil. As soon as the water boils, remove the pan from the heat, cover

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