Classic Egg Salad
This classic egg salad recipe brings together perfectly hard-boiled eggs with a creamy mayonnaise dressing, tangy mustard, and just the right amount of crunch from celery. It's a timeless favorite that's quick, versatile, and delivers creamy, savory goodness with a hint of tang in every bite. Enjoy it on sandwiches, with crackers, in lettuce wraps, or stuffed in tomatoes for a protein-packed lunch or snack.
Equipment
- Medium saucepan with lid - For boiling the eggs
- Large bowl with ice water - To stop the cooking process
- Mixing bowl - For combining ingredients
- Knife and cutting board - For chopping eggs and vegetables
- Fork or potato masher - To mash some of the eggs
- Measuring cups and spoons - For accurate portions
- Slotted spoon - For transferring eggs
Ingredients
- 8 large eggs - The star of the show, providing protein and creamy texture
- 1/3 cup mayonnaise - 80 ml, creates the creamy base
- 2 teaspoons Dijon mustard - 10 ml, adds tangy flavor
- 1/2 cup celery - 75 g, finely diced, provides crunch and freshness
- 2 tablespoons red onion - 20 g, finely diced, adds sharpness and bite
- 2 tablespoons fresh dill - 8 g, chopped, brings herby brightness
- 1 tablespoon fresh lemon juice - 15 ml, balances richness with acidity
- 1/2 teaspoon salt - 3 g, enhances all the flavors
- 1/4 teaspoon black pepper - 0.5 g, adds subtle heat
- 1 tablespoon sweet pickle relish - 15 ml, optional, for a sweet-tangy twist
Instructions
- Place 8 large eggs in a single layer in a medium saucepan. Cover with cold water about 1 inch above the eggs. Bring to a full rolling boil over high heat, then immediately remove from heat, cover, and let stand for 11-12 minutes.
- Prepare a large bowl with ice water. Transfer eggs to the ice bath using a slotted spoon and let cool for at least 5 minutes.
- Peel the cooled eggs under cool running water, pat dry, and chop into small 1/4 inch pieces, keeping some larger chunks for texture. Place in a large mixing bowl.
- Add mayonnaise, Dijon mustard, lemon juice, salt, and black pepper to the chopped eggs. Gently mash about one-third of the eggs with a fork and mix until evenly coated.
- Stir in finely diced celery, red onion, chopped fresh dill, and optional sweet pickle relish. Gently fold until evenly distributed.
- Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes (ideally 1-2 hours) to allow flavors to meld. Stir before serving.
Notes
- Use eggs that are about a week old for easier peeling.
- Do not overcook the eggs to avoid a greenish ring and sulfury taste.
- Chill eggs thoroughly in ice bath before peeling and ensure they are completely dry.
- Start with less mayonnaise and add gradually to achieve desired creaminess.
- Egg salad tastes even better after resting in the fridge for 1-2 hours.
- Store in an airtight container in the refrigerator for up to 3-4 days. Do not freeze.
- Never leave at room temperature for more than 2 hours.
- Customize with add-ins like herbs, spices, bacon, or avocado for variations.
- If salad becomes watery, add more chopped eggs or a bit more mayo.
- Use quality mayonnaise and season generously as eggs benefit from salt.