Egg Salad Recipe

5 from 1 vote

Egg salad is one of those timeless dishes that’s both comforting and versatile. Whether served as a classic sandwich filling, a topping for crisp greens, or a simple side dish, a well-made egg salad can be a highlight of any meal. This recipe balances creamy, tangy, and savory flavors to create the perfect egg salad that's sure to impress. Here’s how to make it.

Prep Time10

Cook Time15

Boiling Eggs10

Total Time35

Course: Copycat Recipes, Salad, Sandwiches

Cuisine: American

Servings: servings

Author: Matt Price

Ingredients

6 large eggs
¼ cup mayonnaise adjust to taste
1 teaspoon Dijon mustard
1 tablespoon yellow mustard
2 tbsps sweet relish
½ onion diced
2-3 stalks diced celery
1 tablespoon fresh lemon juice or white vinegar
2 tablespoon fresh chives or parsley, finely chopped
Bacon optional
Salt and black pepper to taste
Paprika optional, for garnish
Lettuce leaves for serving, optional
Bread or crackers for serving, optional

Instructions

Prepare the Eggs:

* Place your eggs in a single layer in a saucepan or pot. Avoid overcrowding to prevent cracking.

Add Water:

* Fill the saucepan with cold water, covering the eggs by about an inch. Starting with cold water helps the eggs cook more evenly and reduces the risk of cracking.

Bring to a Boil:

* Place the pot over medium-high heat and bring the water to a rolling boil. Once the water reaches a boil, cover the pot with a lid.

Remove from Heat:

* Once boiling, turn off the heat and leave the pot covered. Let the eggs sit in the hot water for the following times, depending on your preferred level of doneness:
* Soft-Boiled: 6-7 minutes (yolk will be slightly runny)
* Medium-Hard: 8-9 minutes (yolk will be mostly set with a slightly creamy center)
* Hard-Boiled: 10-12 minutes (yolk will be fully set and crumbly)

Prepare the Ice Bath:

* While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.

Transfer Eggs to Ice Bath:

* After the eggs have finished cooking, use a slotted spoon to transfer them from the hot water to the ice bath. This stops the cooking process and makes peeling easier.

Cool and Peel:

* Allow the eggs to cool in the ice bath for about 5-10 minutes. Once cooled, gently tap the eggs on a hard surface and roll them to crack the shell. Peel the eggs under running water to help remove any stubborn bits of shell.

Serve or Store:

* Serve the eggs immediately or store them in the refrigerator. Hard-boiled eggs can be kept in their shells for up to a week. Peeled eggs should be eaten within a day or two for the best freshness.

Egg Salad Add-Ins

Finely dice the onion and celery if you choose to use them in your egg salad. If you need an upgrade on your kitchen knife, grab mine now and save 40% with code “STAYSHARP” at checkout. Https://www.mrmakeithappen.shop
While the eggs are chilling in the ice bath - make your dressing. Taste as you go and ensure the flavor is exactly where you want it.
Once the eggs have cooled, peel and dice them
Optionally you can mix things in like bacon and chives for added flavor.

Notes

Tips for Perfect Hard-Boiled Eggs

Freshness Matters: While very fresh eggs are harder to peel, older eggs are easier to peel after boiling. If you plan ahead, buy eggs a week or so before you need to boil them.
Peeling Trick: To make peeling easier, add a teaspoon of baking soda to the boiling water. This increases the pH level, making the shells easier to remove.
Cracking the Shell: To ensure even peeling, gently crack the egg all over and roll it between your hands. This helps loosen the shell and makes it easier to peel off in larger pieces.

Common Issues and Solutions

Greenish Ring Around the Yolk: This occurs if the eggs are overcooked. To avoid this, stick to the recommended cooking times and use an ice bath to cool the eggs quickly.
Cracked Eggs: If you notice cracks during boiling, it’s usually due to a rapid temperature change. Adding eggs to cold water and heating them gradually can help prevent this issue.

Nutrition