Best Classic Egg Salad
User Reviews
5
Best Classic Egg Salad
Description
The recipe begins by boiling ten large eggs until firm, then cooling them rapidly under cold water for easy peeling. The peeled eggs are chopped and combined in a bowl with mayonnaise and Dijon mustard, which provide creaminess and tang. Diced celery delivers a crisp texture contrast, while sliced green onions add mild sharpness. Hot sauce dashes bring subtle heat, balancing the flavors.
This egg salad is versatile for sandwiches, on lettuce, or as a side. Optional add-ins include ripe mashed avocado for richness, pickles or relish for acidity, or smoked salmon for a savory twist.
Boiling eggs just right and cooling them immediately aids in smooth peeling and prevents overcooking yolks, ensuring a pleasant texture. Eggs can be peeled ahead and stored for convenience.
Ingredients
Egg Salad
- 10 large egg
- ½ cup mayonnaise
- 2 tablespoons Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 rib celery diced
- 2 talks green onion thinly sliced
- 3-5 dashes hot sauce more or less to taste
Options
- 1 small avocado ripe, mashed
- Baby Romaine Lettuce or baby spinach
- pickle or relish
- ½ pound smoked salmon diced
Instructions
- First we are going to make the egg salad. Grab a pot that will hold all of your eggs. Place them inside and cover them with water, about an inch above the eggs.
- Turn the stove element up to high and bring the eggs to a boil. When they start to really boil, place the lid on top, remove them from the heat and let them sit for between 8 and 9 minutes.
- After the 8 or 9 minutes pour out the hot water into your sink. Start to shake the eggs back and forth to crack the shells.
- Next I place the pot under the cold water in the sink and let the coldest water run for about 5 minutes, into the pot of cracked eggs. My friend Marcel who taught me this technique said you could also throw ice cubes in the bowl with the cold water rather than just let the cold water run. Both methods work beautifully. Every time.
- Next you remove the eggs from the sink and dump the water. Peel all of the shells off and set the eggs aside into a bowl, large enough to hold them all. This will be the bowl you make your egg salad in.
- Use a potato masher or fork to break up the eggs.
- Once your eggs are in pieces add the mayonnaise, mashed avocado (if using), hot sauce, mustard, salt, and pepper. Stir until totally incorporated. Carefully add in celery and green onion. Now take a moment to taste your mixture to see if it needs any more salt or pepper or even hot sauce. Set aside. I usually throw a plate on top of the bowl and put it in the refrigerator until I am ready for it.
- Serve on your favorite bread, roll, cracker or tortilla! Enjoy!
Notes
- Cook eggs until firm but not overcooked by boiling, then cooling quickly in cold water to ease peeling.
- Add diced celery and green onion for freshness and crunch in the salad.
- Adjust hot sauce quantity to control the heat level according to taste.
- Try optional ingredients like mashed avocado, pickles, or smoked salmon to vary flavors and textures.
- Serve the egg salad in sandwiches or on a bed of baby greens for a light meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 252 kcal
% Daily Value*
| Calories | 252kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 318mg | 106% |
| Sodium | 395mg | 16% |
| Potassium | 156mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 536IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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