Egg Salad Recipe
This Egg Salad is creamy, fresh and delicious, made with perfectly boiled eggs, mayonnaise, Dijon mustard, crunchy red onion, fresh parsley, chives and a bright squeeze of lemon juice. It is an easy, satisfying lunch that is perfect for sandwiches, wraps, lettuce cups or serving alongside fresh salad leaves.
Equipment
- 1 Medium Saucepan –
- 1 Slotted spoon or skimmer
- 1 Large Bowl
- 1 Mixing Bowl:
- 1 Sharp Knife
- 1 Chopping Board
- 1 Mixing spoon or spatula
Ingredients
- 9 large eggs
- ⅜ cup mayonnaise
- 1½ tablespoons Dijon mustard
- ⅜ cup finely diced red onion
- 3 tablespoons finely chopped fresh parsley
- 3 tablespoons finely chopped fresh chives
- 1½ teaspoons fresh lemon juice
- Salt - to taste
- Freshly ground black pepper - to taste
Instructions
🥚 1. Prepare The Eggs
- Bring enough water to cover the eggs generously to a boil in a medium saucepan.
- Reduce the heat briefly so the water is no longer violently bubbling.
- Using a slotted spoon or skimmer, carefully lower the eggs into the hot water.
- Return the heat to bring the water back to a boil.
- Cook the eggs for 12 minutes for firm, fully cooked yolks suitable for Egg Salad.
- Keep an eye on the pot so the eggs cook steadily rather than violently bouncing around.
🧊 2. Chill The Eggs Immediately
- While the eggs are cooking, prepare a large bowl filled with cold water and plenty of ice.
- Once the 12-minute cooking time is complete, carefully remove the eggs.
- Immediately transfer them to the ice-water bath.
- Leave the eggs to cool for at least 15 minutes.
- This stops the cooking process and helps the yolks remain firm and evenly cooked.
- Once completely cool, gently tap each egg against a hard surface and peel away the shell.
🔪 3. Chop The Eggs
- Place the peeled eggs on a clean chopping board.
- Cut each egg into medium-sized pieces.
- Avoid chopping them too finely because the chunky texture is one of the best features of this Egg Salad.
- If you prefer a smoother texture, chop a small portion of the eggs more finely while keeping the remainder chunky.
🌿 4. Prepare The Fresh Ingredients
- Finely dice the red onion.
- Chop the parsley and chives into small pieces.
- Measure the mayonnaise and Dijon mustard.
- Squeeze fresh lemon juice and remove any seeds.
- Having everything prepared before mixing makes the final stage quick and easy.
🥄 5. Combine Everything
- Place the chopped eggs in a large mixing bowl.
- Add the mayonnaise, Dijon mustard, diced red onion, parsley, chives, and lemon juice.
- Season with salt and freshly ground black pepper.
- Use a spatula or spoon to fold the ingredients together gently.
- Continue folding until everything is evenly distributed.
- Do not overmix. You want a creamy coating around distinct pieces of egg rather than a completely smooth paste.
✨ 6. Taste And Adjust
- Taste the Egg Salad before serving.
- Add a little more Dijon mustard if you want extra tang.
- Add another small squeeze of lemon if the mixture tastes too rich.
- Add more black pepper for warmth or a little salt if needed.
- Fold gently after every adjustment.
🥪 7. Serve And Enjoy
- Serve the finished Egg Salad immediately, or refrigerate it until needed.
- Spoon it generously into sandwiches, wraps, or lettuce cups.
- You can also serve it over fresh salad leaves or enjoy it straight from the bowl with crackers.
- For the best texture, give chilled Egg Salad a gentle stir before serving.
Notes
- 🥚 Use Fresh Eggs: Choose fresh, good-quality eggs and cook them until the yolks are fully set for the best texture and flavour.
- 🧊 Cool In An Ice Bath: Transfer the boiled eggs immediately to an ice bath to stop the cooking process and make peeling easier.
- 🔪 Keep The Eggs Chunky: Chop the eggs into medium-sized pieces rather than mashing them completely for a more satisfying texture.
- 🥄 Fold Gently: Gently fold the ingredients together to keep the egg pieces intact and prevent the Egg Salad from becoming mushy.
- 🌿 Use Fresh Herbs: Fresh parsley and chives add vibrant colour and a lovely fresh flavour to the salad.
- 🍋 Balance the Creaminess: Add fresh lemon juice and Dijon mustard to brighten the rich mayonnaise and create a well-balanced flavour.
- 🧂 Season To Taste: Add salt and freshly ground black pepper gradually, tasting as you go to achieve the perfect seasoning.
- ❄️ Chill Before Serving: Refrigerate the prepared Egg Salad before serving to allow the flavours to blend beautifully.
- 🥪 Serve Creatively: Enjoy the Egg Salad in sandwiches, wraps, lettuce cups, or alongside fresh vegetables for an easy and satisfying meal.
- 📦 Store Properly: Keep leftovers in an airtight container in the refrigerator and enjoy within 3–4 days.