Instructions
Step 1: Perfectly Hard-Boil the Eggs
- Place eggs in a single layer in a saucepan and cover with cold water (about 1 inch above the eggs).
- Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 9–12 minutes depending on your preferred yolk firmness.
- Transfer the eggs to an ice bath or run under cold water to stop cooking. Peel and chop into small pieces. Chef’s Tip: Rolling eggs gently on the counter before peeling helps loosen the shells.
Step 2: Mash and Mix
- In a medium bowl, mash the chopped eggs lightly with a fork for a chunky texture, or more thoroughly for a smooth consistency.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir until evenly combined.
Step 3: Customize Your Salad
- Fold in any optional add-ins like celery, red onion, herbs, smoked paprika, or cheese.
- Taste and adjust seasoning, adding more salt, pepper, or lemon juice as needed.
Step 4: Chill and Serve
- Cover and refrigerate for at least 15–30 minutes to allow the flavors to meld.
- Serve chilled or at room temperature on sandwiches, wraps, crackers, or atop a fresh green salad.
Chef’s Secrets for Creamy Perfection
- Use Fresh Eggs: Fresh eggs have firmer whites and yolks, ensuring the salad holds together well.
- Avoid Overcooking: Overcooked eggs can become rubbery and develop a sulfurous taste.
- Balance Creaminess: Start with less mayonnaise and add gradually. For extra richness, add a dollop of Greek yogurt or sour cream.
- Brighten the Flavor: Lemon juice or vinegar keeps the salad fresh and lively.
- Chop Add-Ins Finely: Small pieces of celery, onion, or herbs ensure every bite is balanced.
Variations to Try
- Spicy Kick: Add cayenne, hot sauce, or diced jalapeños.
- Mediterranean Twist: Stir in chopped olives, sun-dried tomatoes, and feta cheese.
- Light Version: Replace half the mayonnaise with Greek yogurt or avocado.
- Protein Boost: Mix in diced ham, shredded chicken, or crumbled bacon.
- Vegan Version: Use mashed tofu or chickpeas with a plant-based mayonnaise substitute.
Serving Suggestions
- Classic Sandwich: Whole-grain bread, lettuce, tomato, and avocado.
- Wraps: Tortilla with spinach and cucumber slices for a portable lunch.
- Dip: Serve with crackers or raw vegetables.
- Salad Topper: Spoon over mixed greens for a protein-packed meal.
- Brunch Favorite: Pair with croissants, fruit, and sparkling water.
Before you go
This egg salad is creamy, flavorful, and endlessly customizable. It’s perfect for quick lunches, elegant brunches, or family gatherings. Master this recipe, and you’ll have a go-to dish that’s both comforting and versatile.