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Why You’ll Love This Recipe
This isn’t your average egg salad. It’s the version your favorite deli wishes they served. Made with care—from gently cooked yolks to bright acidity and crunchy mix-ins—it delivers texture in every bite. The secret? Perfectly cooked eggs, minimal mush, and a balance of richness and freshness that keeps you coming back.
Perfect for:
- Quick lunches
- Picnics and potlucks
- Meal prep (keeps well!)
- Kid-friendly meals
Ingredients
For the Base
- 6 large eggs (fresh, if possible)
- ¼ cup mayonnaise (plus more to taste)
- 1 tsp Dijon mustard (optional, for depth)
- 1 tsp fresh lemon juice or white vinegar (for brightness)
- Salt and freshly ground black pepper, to taste
Optional Add-Ins
- 1–2 tbsp celery, finely chopped (for crunch)
- 1 tbsp red onion, finely diced (for sharpness)
- 1 tbsp fresh herbs (dill, parsley, or chives, chopped)
- ¼ tsp smoked paprika (adds warmth and color)
- ¼ cup shredded cheese (cheddar, Parmesan, or feta for richness)
Step-by-Step Instructions
Step 1: Hard-Boil the Eggs Perfectly
- Place eggs in a single layer in a saucepan. Cover with cold water, about 1 inch above the eggs.
- Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let sit:
- 9 minutes = soft, creamy yolk
- 10–12 minutes = fully set, pale yellow center
- Immediately transfer eggs to an ice bath (or run under cold water) for 5 minutes to stop cooking.
- Gently tap and roll each egg on the counter to crack the shell—this loosens it for easy peeling. Peel under cool running water if needed.
✅ Pro Tip: Older eggs peel easier than ultra-fresh ones. If making ahead, use eggs 7–10 days old.
Step 2: Mash & Mix the Base
- Chop peeled eggs into small pieces with a knife (not a food processor—chopping gives better texture).
- In a bowl, lightly mash with a fork or potato masher to your liking—chunky is best for texture.
- Add mayonnaise, Dijon mustard (if using), lemon juice, salt, and pepper. Stir until evenly combined but still textured.
✅ Chef’s Move: Start with 3 tbsp mayo, then add more as needed. You can always add, never remove.
Step 3: Customize Your Salad
Fold in any optional ingredients:
- Celery for crunch
- Red onion for bite
- Fresh herbs for freshness
- Smoked paprika for depth
- Cheese for extra richness
Taste and adjust:
- Need more tang? Add another squeeze of lemon.
- Too mild? A pinch more salt or pepper wakes it up.
- Want creamier? Stir in 1 tbsp Greek yogurt or sour cream.
Step 4: Chill & Serve
Cover and refrigerate at least 15–30 minutes before serving. Chilling lets flavors meld and firms the texture slightly.
Serve:
- On toasted bread or croissants
- In lettuce wraps or tomato boats
- Over greens as a protein boost
- With crackers or cucumber slices
You Must Know
- Don’t overcook the eggs — greenish-gray yolks mean sulfur buildup and rubbery texture. Stick to 9–12 minutes.
- Chop, don’t puree — preserves texture and makes each bite satisfying.
- Use full-fat mayo — low-fat versions separate and water down flavor.
- Acid is essential — lemon juice or vinegar cuts through richness and lifts flavor.
- Finely chop add-ins — ensures even distribution and no overwhelming bites.
Storage Tips
- Store in an airtight container in the fridge for up to 4 days.
- If adding celery or onion, expect slight moisture release—stir before serving.
- Not recommended for freezing.
Ingredient Substitutions
Serving Suggestions
- Top with microgreens or radish slices for elegance.
- Pair with pickles, olives, or fruit for contrast.
- Great in bento boxes or lunch kits.
- Double the batch for easy weekday meals.
Cultural Context
Egg salad has roots in early 20th-century American kitchens, where frugality met creativity. Born from leftover boiled eggs, it became a staple of delis, tea sandwiches, and family fridges. Today, it bridges generations—simple enough for kids, refined enough for brunch. This version honors tradition while embracing modern tastes: fresher, brighter, and full of intention.
Pro Tips
- Double the recipe — it keeps well and feeds a crowd.
- Make ahead: Assemble 1 day in advance; stir before serving.
- For creaminess without mess: Add 1 tbsp cottage cheese (blended smooth).
- Avoid watery salad: Pat boiled eggs dry before chopping if wet.
- Label your container: People will ask for the recipe.
Frequently Asked Questions
Q: Why are my eggs hard to peel?
A: Ultra-fresh eggs have lower pH and stick to shells. Use eggs 7–10 days old or add ½ tsp baking soda to boiling water.
Q: Can I make it without mayo?
A: Yes! Use mashed avocado, hummus, or Greek yogurt for binding.
Q: Is this gluten-free?
A: Yes—just verify all ingredients (especially pre-made mayo or mustard).
Q: Can I freeze egg salad?
A: Not recommended—mayo separates and texture turns gummy.
Q: How do I keep it from drying out?
A: Press plastic wrap directly onto the surface when storing to prevent crust formation.
Allergy Information
Contains: eggs, dairy (if using cheese or full-fat mayo with milk).
Gluten-free: Yes.
Nut-free: Yes.
Always check labels—especially on mayo, mustard, and pre-shredded cheese.
Nutrition Facts (Per Serving – Approximate)
Based on 4 servings
- Calories: 240
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
- Protein: 14g
- Sodium: 380mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This salad doesn’t need fanfare. It just needs to be chilled, scooped, and shared. That’s how the best ones begin—not with complexity, but with a spoon, a bowl, and someone who says, “Let’s make it good.”
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