Introduction
This classic egg salad recipe achieves the perfect balance of creamy, tangy, and crunchy. You’ll love the extra depth of flavor from the Dijon mustard and the freshness of the chives. It’s a simple, versatile staple that’s perfect for sandwiches, crackers, or a fresh green salad.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Ingredients
- 6 eggs (boiled and chopped)
- 1/4 cup mayonnaise (or to taste)
- 1 tbsp Dijon mustard (or more to taste)
- 1 small dill pickle (or half of a large) (minced)
- 1 tbsp chives (fresh, chopped)
- 1 tbsp red bell pepper (diced)
- salt and pepper to taste (do this after combining all ingredients and taste testing)
Instructions
- Place your eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a rolling boil, then cover, remove from heat, and let sit for 12 minutes.
- Immediately transfer the eggs to an ice water bath for at least 5 minutes to stop the cooking process and make peeling easier.
- Once cooled, peel the eggs. Use an egg slicer or a knife to chop them to your desired consistency—fine for a smoother salad or chunky for more texture.
- In a medium mixing bowl, combine the chopped eggs, mayonnaise, and Dijon mustard. Stir gently until well combined.
- Fold in the minced dill pickle, chopped chives, and diced red bell pepper until evenly distributed.
- Taste the salad and only then season with salt and pepper as needed. Adjust the mayonnaise or Dijon mustard to your preference.
Variations
- Creamier Texture: Use a potato masher or fork to mash the eggs for a very smooth, spreadable consistency.
- Chunky Deluxe: Hand-chop the eggs into large, distinct pieces for a hearty salad with lots of texture.
- On Greens: Serve a scoop of the egg salad on a bed of fresh spinach, arugula, or butter lettuce for a light lunch.
- Classic Sandwich: Spread generously between two slices of toasted sourdough or whole wheat bread with crisp lettuce.
Tips for Success
- For easy peeling, use older eggs (about 1-2 weeks old) rather than very fresh ones.
- Allow the eggs to cool completely in the ice bath before peeling to prevent tearing and ensure a clean peel.
- Start with the given amounts of mayonnaise and mustard, then add more after tasting to avoid making the salad too wet.
- Mix gently to avoid turning the egg salad into a paste, unless you prefer a very smooth texture.
Storage & Reheating
FAQ
Q: How long should I boil the eggs for perfect hard-boiling?
A: The method in the instructions (boil, then cover and steep off-heat for 12 minutes) reliably yields fully set yolks without a gray ring.
Q: Can I make this egg salad ahead of time?
A: Yes, it actually benefits from chilling for at least an hour before serving, as this allows the flavors to meld.
Q: My egg salad is too runny. How can I fix it?
A: You can add another chopped hard-boiled egg to absorb excess moisture, or simply drain any liquid from the bowl before mixing.
Q: What can I use if I don’t have fresh chives?
A: While fresh is best, you can substitute with 1 teaspoon of dried chives, or a small amount of finely chopped green onion (scallion) green parts.
Q: Why do you add salt and pepper last?
A: Because ingredients like pickles, mustard, and mayonnaise already contain salt and pepper. Tasting first prevents over-seasoning.
Q: Is Dijon mustard essential?
A: It provides a distinct tangy flavor. You can substitute yellow mustard in a pinch, but the flavor profile will be milder and slightly different.
