Traditional Egg Salad

🕒 Prep: 10 min
🔥 Cook: 12 min
🍽 Serves: 4
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This traditional egg salad recipe is a delightful blend of creamy, tangy, and crunchy textures. Perfect for a quick lunch or a light dinner, it’s a classic that never goes out of style.

Ingredients for Traditional Egg Salad

Eggs are the heart of this dish, providing protein and a creamy texture when combined with the other ingredients. Mayonnaise adds richness and helps bind everything together. Dijon mustard brings a subtle tangy kick that enhances the overall flavor. Celery offers a satisfying crunch, balancing the creaminess of the eggs and mayo. Fresh chives add a mild onion-like flavor, making the salad more aromatic. Season with salt and freshly ground black pepper to taste, bringing out the natural flavors of the ingredients.

Tips & Tricks

  • To make peeling easier, use slightly older eggs. Fresh eggs can be more challenging to peel.
  • Mix the mayonnaise and mustard first before adding the eggs for a more even distribution of flavor.
  • If you prefer a creamier texture, mash some of the eggs with a fork before mixing.

Serving Suggestions

This egg salad is versatile. Serve it on toasted whole-grain bread for a satisfying sandwich. For a low-carb option, place a generous scoop on crisp lettuce leaves. It also pairs beautifully with sliced avocado or as a topping for your favorite crackers.

Frequently Asked Questions

How long does egg salad last in the fridge?
It can be stored in an airtight container in the refrigerator for up to 3 days.
Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt can be a lighter alternative, though it will alter the flavor slightly.

Traditional Egg Salad Recipe Walkthrough

Start by placing six large eggs in a single layer in a saucepan. Cover with cold water until the water level is at least an inch above the eggs. This ensures even cooking. Turn the heat to medium and bring the water to a boil. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit in the hot water for 10-12 minutes. This method ensures perfectly cooked, easy-to-peel eggs every time.

While the eggs are cooking, prepare a bowl of ice water. Once the eggs have finished cooking, transfer them to the ice water to cool for about 10 minutes. This stops the cooking process and makes peeling a breeze.

After cooling, peel the eggs and chop them coarsely. In a medium bowl, mix together 1/4 cup of mayonnaise and 1 tablespoon of Dijon mustard. Add the chopped eggs, 1/4 cup of finely chopped celery, and 2 tablespoons of finely chopped fresh chives. Stir gently to combine, ensuring everything is evenly coated.

Season the egg salad with salt and freshly ground black pepper to your liking. Taste and adjust as needed. Serve on a bed of lettuce leaves for a fresh touch or use as a filling for sandwiches or on top of crackers.

Why You'll Love This Recipe

  • Quick and easy to prepare in under 30 minutes.
  • Requires only a handful of simple ingredients.
  • Versatile enough to be served in various ways.
  • Perfect for using up leftover boiled eggs.

Ingredients

6 large eggs
1/4 cup mayonnaise
1 tbsp Dijon mustard
1/4 cup finely chopped celery
2 tbsp finely chopped fresh chives
Salt and freshly ground black pepper to taste
Lettuce leaves for serving (optional)
Bread or crackers for serving (optional)

Step-by-step Instructions

1. Place eggs in a single layer in a saucepan and cover with cold water by at least an inch.
2. Bring water to a boil over medium heat; once boiling, cover the saucepan and remove from heat. Let eggs stand in hot water for 10-12 minutes.
3. Transfer eggs to a bowl of ice water and let cool for about 10 minutes.
4. Peel the eggs and chop them coarsely.
5. In a medium bowl, mix together mayonnaise and Dijon mustard.
6. Add the chopped eggs, celery, and chives to the bowl; stir gently to combine.
7. Season with salt and pepper to taste.
8. Serve the egg salad on a bed of lettuce leaves or use as a filling for sandwiches or on top of crackers.

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