Egg salad

• 8 wholelarge eggs
• 1/4 cupplain Greek yogurt · 2% or full-fat
• 1 tbspmayonnaise
• 1 tspDijon mustard
• 2 stalkscelery · finely diced
• 2 tbspchives · finely sliced
• 1 tbspfresh dill · chopped, optional
• 1 tsplemon juice
• 1/4 tspblack pepper · cracked
• kosher salt · to taste, at the end
• paprika · a pinch to finish, optional

Methode

1. 1

   Lower eggs into already-boiling water, 12 minutes

   Starting cold eggs in cold water gives you a moving target on doneness. Lower them straight into a rolling boil, drop to a strong simmer, and set a timer for 12 minutes for fully set but still tender yolks. Not 15, that is where the gray ring and the sulfur smell start.

2. 2

   Ice bath, then peel under running water

   Straight from the pot into a bowl of iced water for 5 minutes. The shock stops the cooking and shrinks the egg from the shell. Peel under a thin stream of cold water and the membrane lifts away in sheets instead of taking chunks of white with it.

3. 3

   Greek yogurt does the work, mayo does the rounding

   A quarter cup of thick Greek yogurt is the body of the dressing. One tablespoon of mayonnaise adds the fat and the familiar richness so it still tastes like egg salad, not like a diet version of it. That ratio is the whole trick to cutting the fat without anyone noticing.

4. 4

   Dijon and lemon, off to the side first

   Whisk the Dijon and lemon juice into the yogurt and mayo before the eggs go in. Mixing the seasoning into the dressing first means it distributes evenly. Stir it in after the eggs and you get a bland bite next to a sharp one.

5. 5

   Chop the eggs, don't mash them

   A pastry cutter or the back of a fork, but stop while there are still distinct pieces. Egg salad wants texture, some yolk-creamy, some white-chunky. Mash it smooth and it turns to paste. I chop the whites rougher and let the yolks break down into the dressing.

6. 6

   Celery and chives for crunch and freshness

   Two finely diced celery stalks are the crunch that keeps every bite from being soft. Chives and a little dill are the fresh top note. Fold them in last, gently, so the celery stays crisp and the herbs don't bruise into the dressing.

7. 7

   Salt at the very end, then taste again

   Eggs are bland and need more salt than you expect, but the Dijon and mayo already bring some. Season at the end, stir, taste, and correct. A pinch of paprika over the top adds color and a faint smoky warmth if you want it.

8. 8

   Rest 15 minutes in the fridge before serving

   The salad tastes flat straight from the bowl and comes together after a short chill, the dressing sets, the flavors marry, and it firms up enough to hold on bread. It keeps three days covered in the fridge; the celery softens after that.