Egg Salad

Introduction

This egg salad recipe strikes the perfect balance between creamy and crunchy, with pops of flavor from dill pickle, chives, and red bell pepper. It’s a classic that relies on simple ingredients for a truly satisfying result. You’ll find it’s incredibly versatile, perfect for a quick sandwich or a light lunch.

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 cold water by at least an inch. Bring to a rolling boil, then cover, remove from heat, and let stand for 12 minutes.
2. Immediately transfer the eggs to a bowl of ice water and let cool for at least 15 minutes.
3. Peel the eggs and chop them to your desired consistency, from coarse to fine.
4. In a medium mixing bowl, combine the chopped eggs, mayonnaise, and Dijon mustard. Stir gently to combine.
5. Fold in the minced dill pickle, chopped chives, and diced red bell pepper.
6. Taste the salad, then season with salt and pepper as needed. Chill for at least 30 minutes before serving for best flavor.

Variations

• Smoother Texture: Use a potato masher or pastry blender for a finer, more spreadable consistency.
• Bolder Flavor: For a richer, deviled egg-style salad, double the Dijon mustard.
• Low-Carb Serving: Serve it over a bed of crisp lettuce or in hollowed-out cucumber cups.
• Classic Sandwich: Pile it high on toasted whole wheat bread with a leaf of butter lettuce.

Tips for Success

1. Older eggs peel easier than very fresh ones. Use eggs that have been in your fridge for at least a week for best results.
2. Letting the eggs sit in ice water thoroughly stops the cooking process and prevents a gray-green ring from forming around the yolk.
3. Start with 1/4 cup of mayonnaise and add more only after tasting, as the moisture from the pickle and vegetables will loosen the mixture.
4. Use a sharp knife or an egg slicer (press down twice, rotated 90 degrees) for evenly chopped eggs.

Storage & Reheating

FAQ

How do I know if my boiled eggs are done?

If you follow the method in Step 1 (boil, cover, rest for 12 minutes), they will be perfectly hard-boiled. The yolk should be fully set with no runny center.

Can I make this egg salad ahead of time?

Absolutely. Making it a few hours ahead allows the flavors to meld beautifully. Just be sure to keep it refrigerated.

My egg salad is too dry/wet. How can I fix it?

If it’s dry, add more mayonnaise one teaspoon at a time. If it’s too wet, add a bit more chopped hard-boiled egg or drain your minced pickle more thoroughly next time.

What can I use instead of fresh chives?

The best substitute is 1 teaspoon of freeze-dried chives or the green parts of a green onion/scallion, finely sliced.

Is this recipe gluten-free?

Yes, the ingredients listed are naturally gluten-free. Always check your specific brand of mayonnaise and Dijon mustard to confirm they are processed in a gluten-free facility if you have a severe allergy.

Can I use sweet pickle relish instead of a minced dill pickle?

You can, but it will change the flavor profile to a sweeter, less tangy salad. If you do, reduce the amount of Dijon mustard slightly to balance the sweetness.