Egg Salad

Introduction

This classic egg salad recipe is the perfect balance of creamy, tangy, and crunchy. You’ll love how the simple combination of pantry staples comes together to create a comforting and satisfying dish. It’s incredibly versatile, making it an ideal filling for sandwiches, a topping for crackers, or a scoop on a bed of greens.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

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

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.
Once boiling, remove the pan from the heat, cover it with a lid, and let it sit for 12 minutes.
After 12 minutes, carefully transfer the eggs to a bowl of ice water to cool completely, about 10-15 minutes.
Peel the cooled eggs and chop them to your desired consistency, from fine to chunky.
In a separate medium bowl, combine the mayonnaise and Dijon mustard. Stir until smooth.
Add the chopped eggs, minced dill pickle, chopped chives, and diced red bell pepper to the bowl with the mayonnaise mixture.
Gently fold all ingredients together until well combined.
Taste the salad, then season with salt and pepper as needed. Adjust the mayonnaise or mustard if desired.
Serve immediately, or cover and chill for at least 30 minutes to allow the flavors to meld.

Variations

Mash it: For a smoother, more spreadable texture, mash the boiled eggs with a fork or potato masher before mixing.
Serve it Lettuce-Wrapped: For a low-carb option, use large butter lettuce or romaine leaves as cups and scoop the egg salad inside.
Turn it into Deviled Eggs: Scoop the yolks from halved boiled eggs, mix them with the mayonnaise, mustard, and other ingredients, then pipe the filling back into the egg white halves.
Add a Crunchy Topping: When serving, sprinkle a little extra diced red bell pepper or chives on top for added visual appeal and fresh texture.

Tips for Success

For perfectly peelable eggs, use slightly older eggs (1-2 weeks old) rather than brand new ones.
Let the eggs cool completely in ice water before peeling; this contracts the egg inside the shell and makes peeling much easier.
Don’t over-mix the salad. A gentle fold keeps the texture interesting and prevents it from becoming gluey.
Always season at the end. The saltiness of the mayonnaise, mustard, and pickle can vary, so tasting first ensures you don’t over-salt.

Storage & Reheating

Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. Egg salad is served cold and should not be reheated. For the best texture and food safety, enjoy it straight from the fridge.

FAQ

Can I make this egg salad ahead of time?

Yes, it actually tastes better after chilling for at least 30 minutes to let the flavors develop. It can be made up to one day in advance.

Why do my eggs have a green ring around the yolk?

A green ring means the eggs were overcooked or not cooled quickly enough. The ice bath step is crucial to prevent this harmless but unappealing discoloration.

Can I use a different type of mustard?

Yes, you can substitute yellow mustard for a milder flavor, or whole-grain mustard for a different texture and bite. The flavor profile will change slightly.

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

If it’s too dry, add more mayonnaise, one teaspoon at a time. If it’s too wet, you can gently fold in an additional chopped hard-boiled egg to absorb the excess moisture.

Is there a substitute for fresh chives?

You can use 1 teaspoon of dried chives, or substitute with a small amount of finely chopped green onion (green parts only).

How do I get evenly chopped eggs?

For quick, uniform pieces, use an egg slicer: slice the egg once, then rotate it 90 degrees and slice again.