Description
This chef-inspired egg salad transforms a classic favorite into something truly special. Creamy, well-balanced, and full of fresh flavor, it goes far beyond a basic mayo-and-egg mixture. With perfectly cooked eggs, bright herbs, gentle acidity, and a few professional techniques, this egg salad delivers a smooth texture and bold yet comforting taste in every bite.
Introduction
Egg salad is one of those timeless recipes everyone knows, yet few truly master. When done right, it’s rich but not heavy, tangy but not sharp, and creamy without being greasy. The secret lies in how the eggs are cooked, how the dressing is balanced, and how gently everything is combined. This recipe uses simple ingredients and chef-approved methods to create an egg salad that tastes fresh, refined, and irresistibly good.
Why You’ll Love This Recipe
This egg salad is incredibly creamy without being overwhelming. Fresh herbs add brightness, Dijon mustard brings depth, and a touch of acidity keeps everything balanced. It’s versatile enough for sandwiches, wraps, toast, or snacks, and it stays delicious even after chilling. Once you try it this way, it’s hard to go back to ordinary egg salad.
Ingredients
For the Eggs
6 large eggs, at room temperature
Ice water, for chilling
For the Dressing
1/4 cup mayonnaise or Greek yogurt for a lighter option
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar or lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
A pinch of paprika, smoked if preferred
For Extra Flavor
2 tablespoons chopped fresh chives or green onions
1 tablespoon chopped fresh dill or parsley
1/4 teaspoon garlic powder, optional
A dash of hot sauce, optional
Instructions
Place the eggs in a single layer in a medium saucepan and cover with cold water by about one inch.
Bring the water to a rolling boil over high heat, then reduce the heat to low and simmer gently for 9 to 12 minutes, depending on how firm you like your yolks.
Immediately transfer the eggs to a bowl of ice water and let them cool for 5 to 10 minutes. This stops the cooking and makes peeling easier.
Gently crack and peel the eggs under running water.
Dice the eggs into small, even pieces for the best texture.
In a mixing bowl, whisk together the mayonnaise, Dijon mustard, vinegar or lemon juice, salt, pepper, and paprika until smooth.
Stir in the chopped herbs, garlic powder if using, and hot sauce if desired.
Add the diced eggs to the dressing and gently fold until evenly coated. Avoid overmixing to keep a soft, chunky texture.
Taste and adjust seasoning as needed. Chill for 15 to 30 minutes before serving for best flavor.
Variations
Add finely chopped celery for crunch.
Mix in a teaspoon of capers or relish for extra tang.
Use mashed avocado to replace part of the mayonnaise.
Sprinkle in curry powder or smoked paprika for a flavor twist.
Tips for the Best Results
Use room-temperature eggs for easier peeling.
Do not overcook the eggs to avoid dry, crumbly yolks.
Always cool the eggs completely before mixing to keep the salad creamy.
Fold gently to maintain texture and avoid turning the salad mushy.
Storage Tips
Store egg salad in an airtight container in the refrigerator for up to 3 days.
Stir gently before serving if it has been chilled for a while.
Serving Suggestions
Serve on toasted bread, croissants, or bagels.
Spoon over crackers or cucumber slices for a light snack.
Use as a filling for wraps or lettuce cups.
Pair with a fresh green salad or sliced tomatoes.
FAQs
How do I prevent rubbery eggs?
Avoid boiling aggressively and use an ice bath immediately after cooking.
Can I make this ahead of time?
Yes, egg salad actually tastes better after chilling for a short time.
Is Greek yogurt a good substitute for mayonnaise?
Yes, it makes the salad lighter while still creamy and flavorful.
Can I add onions?
Yes, but finely chop them and use sparingly to avoid overpowering the salad.
Conclusion
This chef-approved egg salad proves that simple food can still feel special. With perfectly cooked eggs, a balanced dressing, and fresh herbs, it delivers comfort, elegance, and flavor all at once. Whether served for lunch, brunch, or a quick snack, this recipe is sure to become your new go-to version of a classic favorite.