Egg Salad

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

1. Place the 8 hardboiled, peeled, and chopped eggs into a medium mixing bowl.
2. Add the diced celery rib to the bowl with the eggs.
3. In a small bowl, combine the mayonnaise, wholegrain mustard, fresh chives, paprika, salt, and pepper.
4. Pour the mayonnaise mixture over the chopped eggs and celery.
5. Gently fold all ingredients together until well combined and the egg is evenly coated.
6. 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

1. For easy peeling, steam your eggs for 15 minutes, then shock them in an ice bath.
2. Allow your hardboiled eggs to cool completely before chopping to prevent a gummy texture.
3. Chill the egg salad for at least 30 minutes before serving to allow the flavors to meld.
4. 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.