Classic Egg Salad
This classic egg salad is creamy, flavorful, and incredibly versatile. Made with perfectly hard-boiled eggs, tangy mayonnaise, and a hint of mustard, it's perfect for sandwiches, wraps, or served on a bed of greens. The secret is in the texture - a combination of finely chopped and roughly mashed eggs creates the ideal consistency.
Equipment
- Medium saucepan For boiling eggs
- Mixing bowl Medium sized
- Fork or potato masher For mashing eggs
- Sharp knife For chopping
- Cutting board
Ingredients
- 6 large eggs
- 1/3 cup mayonnaise about 80ml
- 1 tablespoon Dijon mustard 15ml
- 2 tablespoons celery about 20g, finely diced
- 1 tablespoon fresh chives or green onion, finely chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper freshly ground
- 1 teaspoon lemon juice freshly squeezed, optional
- paprika for garnish, optional
Instructions
- Place eggs in a medium saucepan and cover with cold water by 1 inch. Bring to a boil over high heat, then remove from heat, cover, and let stand for 12 minutes.
- Transfer eggs to an ice bath and let cool for 5 minutes. Peel the eggs under cool running water.
- Chop the eggs: dice 2 eggs finely and roughly chop or mash the remaining 4 eggs with a fork for varied texture.
- In a mixing bowl, combine mayonnaise, Dijon mustard, celery, chives, salt, pepper, and lemon juice if using. Mix well.
- Add the chopped eggs to the bowl and gently fold until well combined. Taste and adjust seasoning as needed.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with paprika if desired and serve.
Notes
- For easier peeling, use eggs that are at least a week old rather than fresh eggs.
- Store egg salad in an airtight container in the refrigerator for up to 3 days.
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- Add diced pickles or pickle relish for extra tang and crunch.
- A pinch of curry powder or smoked paprika adds wonderful depth of flavor.
- For the best texture, don't over-mix - you want some chunky pieces of egg throughout.
- Make it into a meal by serving on toasted bread, in a wrap, or over butter lettuce.
- Fresh dill can be substituted for chives for a different flavor profile.
- For extra richness, add 1 tablespoon of sour cream to the mixture.
- The egg salad tastes even better after sitting overnight as the flavors develop.
Nutrition
Serving: 1ServingCalories: 245kcalCarbohydrates: 2gProtein: 13gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 6gCholesterol: 285mgSodium: 420mgPotassium: 140mgSugar: 1gVitamin A: 8IUVitamin C: 2mgCalcium: 4mgIron: 8mg
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