Introduction
This classic egg salad recipe delivers the perfect balance of creamy, crunchy, and tangy. It’s the ultimate make-ahead lunch, simple to prepare yet endlessly satisfying. You’ll love how the wholegrain mustard and fresh chives elevate it beyond the ordinary.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
- 8 eggs (hardboiled, peeled and chopped)
- 1 celery rib (diced)
- ½ cup mayonnaise
- 2 tbsp wholegrain mustard
- 1 tbsp fresh chives (chopped)
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Place the 8 hardboiled, peeled, and chopped eggs into a medium mixing bowl.
- Add the diced celery rib to the bowl with the eggs.
- In a small bowl, combine the mayonnaise, wholegrain mustard, fresh chives, paprika, salt, and pepper.
- Pour the mayonnaise mixture over the chopped eggs and celery.
- Gently fold all ingredients together until well combined and the egg is evenly coated.
- Taste and adjust seasoning if needed. Serve immediately or chill.
Variations
- Chunky or Smooth: For a creamier texture, mash half of the egg yolks into the dressing before adding the chopped eggs.
- Open-Faced Toast: Serve a generous scoop on thick toasted sourdough bread for a quick, elegant lunch.
- Lettuce Wraps: Spoon the egg salad into large butter lettuce or romaine leaves for a low-carb option.
- Avocado Bowl: Hollow out a halved avocado and fill the center with chilled egg salad.
Tips for Success
- For easy peeling, steam your eggs for 15 minutes, then shock them in an ice bath.
- Allow your hardboiled eggs to cool completely before chopping to prevent a gummy texture.
- Chill the egg salad for at least 30 minutes before serving to allow the flavors to meld.
- Dice the celery finely to ensure it integrates well and doesn’t overpower each bite.
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 and should not be reheated.
FAQ
How do I make perfect hard-boiled eggs?
Place eggs in a single layer in a saucepan, cover with an inch of cold water, bring to a boil, cover, remove from heat, and let sit for 12 minutes. Transfer to an ice bath.
Can I make this egg salad ahead of time?
Absolutely. It’s actually better when made a few hours ahead, as chilling allows the flavors to develop.
What can I use instead of wholegrain mustard?
You must use wholegrain mustard as listed for the intended flavor profile; substituting would create a different recipe.
My egg salad is too runny. How can I fix it?
Ensure your eggs are fully cooled and chopped, not mashed. You can also drain any excess liquid from the bowl before mixing or add a bit more chopped egg.
Is there a way to make this recipe lower in fat?
You must use the ingredients as listed. Modifying them would create a different recipe.
What are the best ways to serve egg salad?
Serve it on bread, crackers, in a sandwich, on a bed of greens, or stuffed in a tomato or avocado half.
