Egg Salad
Jammy-centered eggs folded with just enough mayonnaise, sharp Dijon, and a bright hit of vinegar so the salad tastes clean rather than heavy. Crunchy celery and chives give it backbone, and it's ready in under 30 minutes start to finish.
Boil eggs to a set-but-tender yolk (12 minutes for large eggs), shock in ice water, then peel and chop. Fold with mayonnaise, Dijon, and a splash of vinegar or lemon, then fold in finely diced celery and chives for crunch. Season aggressively with salt and pepper, chill 10 minutes if you have time, and taste again before serving.
- Older eggs (7 to 10 days) peel far more cleanly than fresh ones
- An ice bath stops the cooking instantly and prevents the gray-green ring around the yolk
- Salt and acid are what separate flat egg salad from a great one, so season and taste twice
Equipment
- Medium saucepan with lid
- Slotted spoon
- Large bowl for ice bath
- Mixing bowl
- Fork or pastry cutter
Malzemeler
For the eggs
- 8 large eggs, ideally 7 to 10 days old for easy peeling
- ice, for the ice bath
For the dressing
- 80 g mayonnaise, full-fat, such as Hellmann's or Duke's
- 15 g Dijon mustard
- 5 ml white wine vinegar or fresh lemon juice, for brightness
- 1 rib celery, finely diced (about 1/3 cup)
- 10 g fresh chives, thinly sliced, plus more to finish
- 3 g fine sea salt, plus more to taste
- freshly ground black pepper, to taste
- smoked or sweet paprika, optional, for garnish
Yapılışı
- ADIM01
Fill a medium saucepan with enough water to cover the eggs by 2.5 cm (1 inch) and bring it to a rolling boil over high heat. Boiling the water first, rather than starting the eggs in cold water, gives you predictable timing and a yolk you can dial in exactly.
- ADIM02
Using a slotted spoon, gently lower all 8 eggs into the boiling water one at a time. Reduce the heat to a steady simmer, set a timer for 12 minutes for a fully set but still moist yolk, and keep the water at a gentle bubble the entire time. Drop to 11 minutes if you like the center slightly jammy.
- ADIM03
While the eggs cook, fill a large bowl with ice and cold water. The moment the timer goes off, transfer the eggs to the ice bath with the slotted spoon and let them sit for at least 5 minutes. This halts cooking, prevents the gray-green ring, and makes the shells release cleanly.
- ADIM04
Crack each egg all over and peel under a thin stream of cool running water, which helps slip the membrane off. Chop the peeled eggs into rough 1 cm (about 1/2 inch) pieces. Leave some larger chunks for texture rather than pulverizing everything to paste.
- ADIM05
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, vinegar or lemon juice, 1/2 teaspoon salt, and several grinds of black pepper until smooth. Doing this before the eggs go in ensures the seasoning is evenly distributed.
- ADIM06
Add the chopped eggs, diced celery, and sliced chives to the bowl. Fold gently with a fork or flexible spatula until just coated, breaking up the eggs a little more if you prefer a finer texture. Do not overmix, or it turns gluey.
- ADIM07
Taste and adjust with more salt, pepper, or a few extra drops of acid, egg salad almost always needs more salt than you expect. For the cleanest flavor, cover and chill for 10 minutes so the salt penetrates, then taste one final time before serving. Finish with extra chives and a dusting of paprika if you like.
Make ahead
You can boil, peel, and refrigerate the eggs up to 3 days ahead; keep peeled eggs submerged in water in a covered container or in their shells to prevent drying. Dice the celery and slice the chives a day in advance and store separately. For the freshest texture, mix the full salad the day you plan to eat it, though it holds well for a couple of days if you are meal-prepping lunches.
Storage
Store in an airtight container in the refrigerator for up to 3 days. Do not freeze, mayonnaise breaks and the whites turn rubbery when thawed. If it looks dry after a day in the fridge, stir in a teaspoon of mayonnaise to loosen it before serving. Discard any egg salad left at room temperature for more than 2 hours (1 hour if it is warmer than 32 C / 90 F).
Variations
Classic deli with relish
Stir in 1 tablespoon sweet pickle relish (or finely chopped dill pickle) and a pinch of sugar for the sweet-and-tangy diner style. A finely minced tablespoon of red onion adds bite.
Everything-bagel and dill
Swap the chives for 2 tablespoons chopped fresh dill and finish with a heavy sprinkle of everything-bagel seasoning. Fantastic scooped onto a toasted bagel or cucumber rounds.
Spicy sriracha crunch
Whisk 1 to 2 teaspoons sriracha and 1/2 teaspoon toasted sesame oil into the dressing, then fold in a thinly sliced scallion. Serve with extra hot sauce on the side.
Serve with
Nutrition per serving
Nutrition values are estimates based on the metric measurements. Adjust as needed.
Sık sorulanlar
Why is my egg salad watery?
Watery egg salad usually comes from under-drained eggs or watery add-ins. Pat the peeled eggs dry before chopping, and if you use celery or pickles, blot them on a paper towel first. Salting the mixture also draws out moisture over time, so if you are making egg salad ahead, season lightly and adjust just before serving.
How long does egg salad last in the fridge?
Properly stored in an airtight container, egg salad keeps for up to 3 days in the refrigerator. Because it is egg- and mayonnaise-based, do not leave it at room temperature for more than 2 hours, and give it a quick sniff and stir before eating leftovers.
What is the best way to boil eggs for egg salad?
Lower the eggs into already-boiling water, simmer for 11 to 12 minutes, then shock them in an ice bath. This gives a fully set yolk without the gray-green ring and makes the shells easy to peel, which is the whole battle with egg salad.
How do I make egg salad without mayonnaise?
Replace the mayo one-for-one with plain Greek yogurt, mashed avocado, or a mix of both. Yogurt keeps it tangy and lighter; avocado makes it rich and creamy. Bump up the salt and acid a little, since neither is as seasoned as mayonnaise.
Can I make egg salad ahead for meal prep?
Yes. It holds well for 2 to 3 days, making it ideal for packed lunches. For the best texture, store the salad separately from any bread and assemble sandwiches just before eating so the bread does not go soggy.
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