Perfect Egg Salad Recipe: Easy & Classic

Is there anything more comforting than a perfect egg salad?

Whether nestled between slices of toasted bread, scooped onto a crisp cracker, or enjoyed straight from the bowl, egg salad is a classic for a reason. This recipe isn’t just good; it’s the *perfect* egg salad – creamy, flavorful, and incredibly easy to make. Get ready to elevate your sandwich game!

Why You’ll Love It

• The smooth, creamy texture is absolutely irresistible – no dry, crumbly egg salad here!
• The flavor is perfectly balanced, with a touch of tang and a satisfying savoriness.
• It’s ready in minutes, making it perfect for a quick lunch, snack, or party appetizer.
• It’s incredibly versatile – enjoy it on bread, crackers, or even as a topping for lettuce wraps.
• This recipe is easily customizable, allowing you to tweak the seasonings to your exact preferences.

What Makes This Recipe Unique?

What sets this egg salad apart isn’t just the ingredients, but the technique. We’re using a specific method for cooking our eggs that ensures a perfectly cooked yolk every time. We’re also adding a touch of Dijon mustard for a bright, tangy kick that really elevates the flavor profile. The precise balance of mayo, seasonings, and a pinch of paprika creates a symphony of flavors that will make you want to eat the whole bowl. It’s not just egg salad; it’s an experience!

Ingredient List

• 6 large eggs
• 1/2 cup mayonnaise (use a high-quality one for the best flavor!)
• 2 tablespoons dijon mustard (for a nice tang and depth of flavor)
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional, for a touch of color and smoky flavor)
• 2 tablespoons finely chopped fresh chives (optional, for a mild oniony flavor)

Step-by-Step Instructions

1. Place the eggs in a saucepan and cover them with cold water. The water should be about an inch above the eggs.
2. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately remove the pan from the heat, cover, and let the eggs sit for 12 minutes.
3. While the eggs are sitting, prepare an ice bath. After 12 minutes, transfer the eggs to the ice bath and let them cool for a few minutes.
4. Once the eggs are cool enough to handle, peel them carefully.
5. In a medium bowl, mash the peeled eggs with a fork until they are coarsely chopped. You can also use an egg slicer for more uniform pieces if you prefer.
6. Add the mayonnaise, Dijon mustard, salt, pepper, and paprika (if using) to the bowl.
7. Gently stir all the ingredients together until everything is well combined. Be careful not to overmix; you want to keep some texture.
8. Stir in the fresh chives (if using).
9. Taste and adjust seasonings as necessary. Add a little more salt, pepper, or mustard to your liking.
10. Serve immediately or refrigerate for later.

Optional Toppings/Variations

Feel free to experiment with some of these delicious add-ins to take your egg salad to the next level:

• Finely chopped celery for a little crunch.
• A pinch of red pepper flakes for a touch of heat.
• Sweet pickle relish for a sweet and tangy twist.

Expert Tips

• Don’t overcook the eggs! The 12 minute method works best to prevent rubbery whites and over-dried yolks.
• Use a high-quality mayonnaise for the creamiest, most flavorful result.
• Don’t overmix the egg salad! You want to keep some texture to your salad.
• Chill the egg salad for at least 30 minutes before serving. This allows the flavors to meld together.
• Taste as you go and adjust the seasonings to your personal preferences.

Frequently Asked Questions (FAQs)

• Can I substitute the mayonnaise?
  

  Yes, you can use Greek yogurt for a lighter version, or vegan mayonnaise for a plant-based option.

• How long does egg salad last in the fridge?
  

  Properly stored in an airtight container, egg salad will last for 3-4 days in the refrigerator.

• Can I make egg salad ahead of time?
  

  Absolutely! Egg salad is a great make-ahead dish. Prepare it up to 24 hours in advance.

• Can I freeze egg salad?
  

  Freezing egg salad is not recommended as the texture can become watery and unappealing upon thawing due to the mayonnaise and eggs.

• What can I use instead of Dijon mustard?
  

  You can use yellow mustard, but keep in mind it has a milder flavor. For a different flavor, consider using a small amount of horseradish.

Variations and Customization Options

This egg salad recipe is a fantastic base for your culinary adventures. Here are a few ideas to get you started:

• Spicy Egg Salad: Add a dash of hot sauce or a pinch of red pepper flakes.
• Herby Egg Salad: Experiment with different fresh herbs, like dill, tarragon, or parsley.
• Mediterranean Egg Salad: Add chopped Kalamata olives and a sprinkle of dried oregano.
• Curried Egg Salad: Stir in a teaspoon of curry powder and a pinch of turmeric.

Serving Suggestions

The beauty of egg salad is that it’s wonderfully versatile. Enjoy it between slices of toasted bread for a classic sandwich, or serve it atop crackers for a quick snack. It’s also delicious as a topping for a green salad or nestled inside lettuce wraps. For a more elegant presentation, try serving small scoops on cucumber rounds as an appetizer. Get creative and have fun!

Conclusion

This recipe guarantees perfect egg salad every time – a creamy, delicious, and easily customizable dish that’s perfect for any occasion. Whether you’re making a quick lunch, a party appetizer, or just need a satisfying snack, this egg salad will be a hit. So go ahead, grab your eggs, and get cooking! We can’t wait to hear what you think – be sure to share your photos with us. And if you love this recipe, subscribe to our newsletter for more delicious ideas!

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• Swiss Chard and Eggs Benedict
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