Egg Salad

Introduction

Egg salad is a timeless classic that’s both satisfyingly creamy and pleasantly textured. You can whip it up in minutes for a quick lunch, and its flavor only improves after a short rest in the fridge. It’s the perfect blank canvas 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. Begin by boiling your eggs. Place them in a single layer in a saucepan, cover with cold water by about an inch, and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
2. Prepare an ice bath. Immediately transfer the hot eggs to the ice bath and let them cool completely, about 15 minutes. This stops the cooking and makes them easier to peel.
3. Once the eggs are cool, peel them and place them on a cutting board. Chop them to your preferred consistency, from fine to chunky.
4. In a medium mixing bowl, combine the chopped eggs, mayonnaise, and Dijon mustard. Gently fold until the eggs are evenly coated.
5. Add the minced dill pickle, chopped chives, and diced red bell pepper to the bowl. Fold gently to distribute the ingredients evenly.
6. Taste the salad. Now, add salt and pepper gradually, mixing and tasting until it is perfectly seasoned to your liking.
7. For best flavor, cover and refrigerate for at least 30 minutes before serving. This allows the flavors to meld.

Variations

• Classic Crunchy: For more texture, serve your egg salad on a bed of crisp lettuce or inside a croissant.
• Open-Faced: Lightly toast slices of hearty bread or bagels, spread with the egg salad, and garnish with extra chives.
• Lighter Version: Substitute half of the mayonnaise with plain Greek yogurt for a tangier, protein-rich salad.
• Spiced-Up: Add a dash of paprika or a pinch of cayenne pepper along with the salt and pepper for a gentle kick.

Tips for Success

• For easier peeling, use eggs that are a week or two old rather than very fresh ones.
• Chop your ingredients to a uniform size to ensure every bite has a balanced mix of flavors and textures.
• Always salt and pepper at the end. The pickles and mustard add saltiness, so tasting first prevents over-seasoning.
• If the salad seems dry after chilling, you can stir in an extra spoonful of mayonnaise just before serving.

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. Simply take it out of the fridge a few minutes before serving to take the chill off.

FAQ

Can I make this egg salad ahead of time?

Absolutely. In fact, making it a few hours or even a day ahead allows the flavors to develop fully.

How long do boiled eggs last in the fridge?

Peeled, boiled eggs should be used within a week. Once mixed into the salad, consume within 3 days.

My egg salad is too runny. What happened?

This can happen if the eggs are still warm when mixed with the mayonnaise. Ensure your chopped eggs are completely cooled before combining with the other ingredients.

Can I use a different type of mustard?

Yes, yellow mustard or whole-grain mustard can be used in place of Dijon for a slightly different flavor profile.

Why do I add salt and pepper last?

Ingredients like pickles, mustard, and even mayonnaise contain salt. Tasting the combined mixture first ensures you don’t accidentally over-salt the dish.

What’s the best way to chop eggs for egg salad?

You can use a knife for a rustic chop, a pastry blender for quick, even pieces, or even push them through a wide-mesh grate for a very fine consistency.