Egg salad is a timeless classic that defines the perfect lunch. Whether it is piled high on a buttery croissant or scooped onto a bed of fresh greens, the key to the best egg salad is the balance of textures. This recipe focuses on achieving a creamy base with just enough crunch from fresh vegetables. By following a few simple steps for the perfect hard-boiled egg, you can transform this humble dish into a gourmet experience.
Why You’ll Love This Recipe
Perfect for Quick Lunches
This recipe is a lifesaver for busy weekdays. You can boil the eggs in advance, and the assembly takes less than five minutes. It is a protein-packed meal that keeps you full throughout the afternoon.
Creamy & Fresh Highlights
The magic happens when the rich yolks mix with premium mayonnaise and a touch of mustard. The addition of finely diced celery provides a refreshing contrast, while a hint of fresh dill adds a professional, herb-forward finish.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp mustard
- 1 tbsp celery, diced
- 1 tsp lemon juice
Instructions
- Hard boil eggs, cool in ice water, peel, and chop.
- In a bowl, mix mayonnaise, mustard, lemon juice, salt, and pepper.
- Fold in the chopped eggs and diced celery. Chill for 30 minutes.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Fresh, large eggs are the core. For the creamiest result, use a full-fat mayonnaise. A splash of lemon juice is essential to provide the acidity needed to cut through the richness of the yolks.
Smart Substitutions
For a lighter version, you can swap half of the mayonnaise for Greek yogurt. If you prefer a bit of heat, a pinch of cayenne pepper works wonders. For an extra savory kick, try adding a tablespoon of chopped cornichons.
| Ingredient | Role | Texture Impact |
|---|---|---|
| Celery | Crunch | Crisp |
| Dill | Aroma | Fresh |
| Mustard | Tang | Smooth |
Step-by-Step Instructions
Prep Phase
Place eggs in a pot of cold water, bring to a boil, then cover and let sit for 12 minutes. Move to an ice bath for 5 minutes. Once cooled, peel and chop the eggs. Finely dice your celery and green onions.
Cooking Phase
In a bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper. Gently fold in the chopped eggs and vegetables. Be careful not to over-mix; you want defined chunks of egg. Chill for 30 minutes before serving.
Pro Tips for Perfect Results
Technique Secrets
The best egg salad uses eggs that are chopped by hand rather than mashed. This creates a better “mouthfeel.” Another secret is to add the salt and pepper to the mayonnaise mixture before adding the eggs.
Common Mistakes to Avoid
Avoid using warm eggs. If you mix warm eggs with mayonnaise, the oil in the mayo can separate, leading to a greasy salad. Always ensure your eggs are completely cold.
Serving Ideas & Pairings
Presentation & Plating
Serve on toasted sourdough with a leaf of bibb lettuce. Garnish the top with a sprinkle of paprika or extra fresh dill.
Pairing Suggestions
This salad pairs beautifully with a side of fresh fruit. If you are hosting a brunch, serve it alongside The Best Chicken Salad Recipe for a variety of fillings.
Frequently Asked Questions
Q1: How long does egg salad last?
It will stay fresh in an airtight container for up to 3 to 5 days.
Q2: Can I freeze egg salad?
No, mayonnaise-based salads do not freeze well.
Q3: How do I peel eggs easily?
Always use an ice bath immediately after the 12-minute sit in hot water.
Conclusion
This Egg Salad Recipe Easy Best Egg Salad Recipe is a testament to the beauty of simple cooking. By focusing on fresh ingredients and proper technique, you create a dish that is far greater than the sum of its parts. It is a reliable and delicious staple for any home cook.
