Egg Salad

Introduction

This classic egg salad recipe strikes the perfect balance between creamy, tangy, and fresh. You’ll love the added texture and flavor from the crunch of pickle and bell pepper, making it anything but boring. It’s incredibly versatile, perfect for sandwiches, crackers, or a simple bed of greens.

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 it stand for 12 minutes.
3. Immediately transfer the hot eggs to a bowl of ice water and let them cool completely for about 15 minutes. This stops the cooking and makes them easier to peel.
4. Peel the cooled eggs and chop them to your desired consistency, from fine to chunky.
5. In a medium mixing bowl, combine the chopped eggs, mayonnaise, and Dijon mustard. Gently stir until combined.
6. Add the minced dill pickle, chopped chives, and diced red bell pepper. Fold into the egg mixture.
7. Taste the salad before seasoning. Add salt and pepper as needed, and adjust mayonnaise or mustard if desired.

Variations

• Texture Play: For a chunkier salad, hand-chop the eggs coarsely. For a smoother, spreadable consistency, use a potato masher or fork.
• Serving Style: Serve it on toasted bread as a sandwich, in crisp lettuce cups for a low-carb option, or with crackers as an appetizer.
• Flavor Boost: Let the finished salad rest, covered, in the refrigerator for an hour before serving to allow the flavors to meld together more deeply.
• Herb Swap: If chives aren’t available, you can use the green parts of a scallion, finely chopped, for a similar mild onion flavor.

Tips for Success

• The ice bath is crucial for easy peeling and to prevent a grey ring from forming around the yolk.
• Add mayonnaise gradually. Start with the given amount and add more after mixing if you prefer a creamier consistency.
• Always taste before adding salt, as the pickle and mayonnaise already contribute saltiness.
• Use a serrated knife to chop boiled eggs neatly; it cuts through without smashing.

Storage & Reheating

Store the egg salad in an airtight container in the refrigerator for up to 3 days. This dish is meant to be served cold, so reheating is not recommended. Always keep it refrigerated until ready to serve.

FAQ

Can I use a different type of mustard?

Yes, yellow mustard can be used for a milder flavor, though Dijon adds a nice tangy depth that pairs well with the pickle.

How do I know if my eggs are still good to boil?

Place the raw egg in a bowl of water. If it lies flat on the bottom, it’s fresh. If it stands up or floats, it’s older and may be best used for other purposes.

My eggs are hard to peel. Any tricks?

Older eggs peel more easily than very fresh ones. Adding a tablespoon of vinegar or baking soda to the boiling water can also help. The ice bath shock is your best tool.

Can I make this ahead of time?

Absolutely. In fact, it often tastes better after the flavors have mingled for a few hours. Prepare it up to a day in advance and store it covered in the fridge.

What can I use if I don’t have fresh chives?

You can omit them, or use about a teaspoon of dried chives. The fresh version provides the best color and flavor.

Is there a substitute for mayonnaise?

The recipe is designed for mayonnaise. For a different profile, you could use plain Greek yogurt, but the result will be tangier and less creamy.