Egg Salad Recipe
Creamy, protein-packed egg salad with crisp celery, tangy mayonnaise, and subtle herbs creates a perfect balance of flavors and textures for sandwiches or light meals.
Ingredients
<ul class="ingredients-main-list"> <li class="ingredients-single-item">8 large eggs</li> <li class="ingredients-single-item">80g mayonnaise</li> <li class="ingredients-single-item">15g Dijon mustard</li> <li class="ingredients-single-item">60g celery, finely diced</li> <li class="ingredients-single-item">30g red onion, finely diced (optional)</li> <li class="ingredients-single-item">10g fresh dill, chopped (or 1 tsp dried dill)</li> <li class="ingredients-single-item">5g fresh chives, chopped</li> <li class="ingredients-single-item">1 tsp lemon juice</li> <li class="ingredients-single-item">¼ tsp paprika</li> <li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li> </ul>
Equipment
<ul class="equipment-main-list"> <li class="equipment-single-item">Medium saucepan</li> <li class="equipment-single-item">Timer</li> <li class="equipment-single-item">Ice bath (bowl with ice and water)</li> <li class="equipment-single-item">Egg slicer (optional)</li> </ul>
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Directions
<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Place the eggs in a medium saucepan and cover with cold water by at least 2.5cm. Add a pinch of salt to the water (this helps prevent cracking and makes peeling easier). Bring the water to a gentle boil over medium-high heat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Once the water reaches a boil, reduce the heat to maintain a gentle simmer and start your timer for exactly 9 minutes for perfectly set but still creamy yolks. For firmer yolks, cook for 11-12 minutes. Maintaining the correct temperature prevents that grayish ring from forming around the yolk (caused by overcooking). </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the eggs are cooking, prepare an ice bath by filling a large bowl with ice cubes and cold water. When the eggs are done cooking, immediately transfer them to the ice bath using a slotted spoon. Let them cool for at least 5 minutes. This rapid cooling stops the cooking process and makes peeling much easier. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Carefully peel the eggs under cool running water, which helps separate the shell from the egg white. Pat the peeled eggs dry with paper towels. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Chop the eggs to your preferred consistency - you can use a knife for chunkier texture or an egg slicer for more uniform pieces. For the perfect egg salad, aim for a mix of textures with some pieces being larger than others. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper until smooth. The acid in the lemon juice brightens the flavors while the mustard adds depth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Add the chopped eggs, diced celery, red onion (if using), dill, and chives to the bowl. Gently fold everything together until well combined, being careful not to mash the eggs too much. You want to preserve some of that wonderful texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Taste and adjust the seasoning with additional salt, pepper, or lemon juice as needed. For the best flavor development, cover and refrigerate for at least 30 minutes before serving. This resting time allows the flavors to meld beautifully together. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Serve the egg salad on toasted bread for sandwiches, with crackers, or on a bed of lettuce for a lighter option. Garnish with additional fresh herbs, a sprinkle of paprika, or a crack of black pepper for a professional touch. </li> </ol>
Chef’s Notes
A few helpful details for making this recipe.
What's the secret to perfectly boiled eggs that peel easily?
Start with eggs in cold water with a pinch of salt, bring to a gentle simmer (not rolling boil), cook for exactly 9-12 minutes depending on desired firmness, then immediately transfer to an ice bath for at least 5 minutes. Peeling under running cold water further helps separate the shell from the egg white.
How long does homemade egg salad keep in the refrigerator?
Properly stored in an airtight container, homemade egg salad keeps fresh for 3-5 days in the refrigerator. For food safety, never leave it at room temperature for more than 2 hours. If it develops an off smell or appearance, it's best to discard it.
What are some creative serving ideas beyond traditional egg salad sandwiches?
Serve egg salad in lettuce cups for a low-carb option, stuff into hollowed tomatoes or avocado halves, use as a topping for crostini, fill deviled eggs with it for a twist, layer in a mason jar salad, or incorporate into a protein-packed wrap with extra vegetables.
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