Egg Salad

Introduction

You’ve just found the ultimate classic egg salad recipe, perfect for sandwiches, crackers, or a simple lettuce cup. It strikes a beautiful balance between creamy richness and a satisfying, fresh crunch. Its simplicity is its strength, making it a dependable favorite for quick lunches or easy gatherings.

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

1. Place your eggs in a single layer in a saucepan and cover with at least an inch of cold water. Bring to a rolling boil over high heat.
2. Once boiling, cover the pot, remove it from the heat, and let the eggs sit for 12 minutes.
3. Immediately transfer the hot eggs to a bowl of ice water to cool completely, about 15 minutes. Peel the eggs under running water.
4. Chop the peeled, cooled eggs to your desired texture (fine or chunky) and place them in a medium mixing bowl.
5. Add the mayonnaise, Dijon mustard, minced dill pickle, chopped chives, and diced red bell pepper to the bowl with the eggs.
6. Gently fold all ingredients together until just combined.
7. Taste the mixture and then season with salt and pepper as needed. Serve immediately or chill.

Variations

1. Open-Face Sandwich: Toast a slice of hearty bread, add a layer of leafy greens, and pile the egg salad on top for a pretty, easy-to-eat lunch.
2. Lettuce Cups: For a low-carb option, spoon the egg salad into crisp butter lettuce or romaine leaves.
3. Mashed Alternative: For a creamier, spreadable texture, mash the chopped eggs with a fork or pastry blender before adding the other ingredients.
4. Chunky Scoop: Leave the eggs in larger chunks for a more rustic, protein-packed scoop served with crackers.

Tips for Success

1. Perfectly boiled, easy-to-peel eggs start with adding them to cold water, not boiling water.
2. Ensure your eggs are completely cool before chopping; warm eggs can make the salad greasy and mushy.
3. Always season with salt and pepper *last*, after mixing, as the mayonnaise, mustard, and pickle already add saltiness.
4. For the best flavor, let the salad chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.

Storage & Reheating

FAQ

Can I use a different type of mustard?

Yes, yellow mustard can be used for a milder flavor, but Dijon adds a nice tangy depth that balances the mayonnaise well.

My eggs are hard to peel. Any tricks?

Using older eggs (7-10 days old) helps, as does the ice bath method after cooking. Peeling them under cool running water can also help the shell slide right off.

Can I make this ahead of time?

Absolutely. Making it a few hours ahead, or even the night before, allows the flavors to develop beautifully.

Is there a substitute for fresh chives?

You can use 1 teaspoon of dried chives, or a tablespoon of finely chopped green onion (green part only) for a slightly different but still fresh flavor.

How can I make this recipe lighter?

You can use a light mayonnaise or Greek yogurt in place of regular mayonnaise for a lower-fat version. Start with the same amount and adjust to your preferred creaminess.