With sliced tomatoes and avocado

Sprinkled with extra paprika or microgreens

As a deviled egg hybrid (pipe into halved whites)

🌈 Variations & Pro Hacks

🌱 Lighter Version: Swap half mayo with Greek yogurt

🌶️ Spicy Kick: Add hot sauce, cayenne, or diced jalapeño

🥑 Creamier & Healthier: Replace some mayo with mashed avocado

🧊 Make-Ahead Magic: Keeps 4–5 days in fridge — perfect for meal prep

❄️ Freeze It? Not recommended — texture changes after thawing

🥓 Add-Ins: Crispy bacon, pickles, or smoked salmon for luxury twist

🧠 The Chef’s Secrets Revealed

9-Minute Boil + Ice Bath

Prevents overcooking and gray yolks

Hand-Chopped Eggs

Creates texture — creamy

and

chunky

Dijon + Lemon Juice

Balances fat and adds brightness

Smoked Paprika

Adds subtle smokiness without heat

Celery + Onion

Crunch and bite cut through richness

It’s not magic — it’s kitchen wisdom. ✨

❤️ Final Thought: Sometimes, the Best Things Are Simple & Savory

You don’t need rare ingredients or hours in the kitchen to make something truly special.

Just good eggs, real mayo, and love.

This chef-inspired egg salad proves that great food doesn’t have to be complicated — it just needs to satisfy.

So next time you’re staring into the fridge wondering what to make…

Grab those boiled eggs.

Whip up this easy recipe.

And let your kitchen fill with the scent of lemon, herbs, and joy.

Because great food doesn’t have to be hard —

It just has to taste like it came from the heart. 💛