Best Egg Salad
User Reviews
5
Best Egg Salad
Description
To prepare, eggs are carefully boiled for twelve minutes and then cooled in an ice bath to stop cooking and ease peeling. The peeled eggs are chopped to the desired chunkiness and mixed with finely diced red onion, parsley, and chives. Mayonnaise and Dijon mustard provide creaminess and tang, while lemon juice adds brightness. Salt and freshly ground pepper adjust the seasoning.
The resulting salad is creamy with a fresh herbal lift and a mild tang, making it a good choice for spreading on bread or serving as a side. The texture can be adjusted to preference by chopping the eggs more or less finely.
Practical steps include prepping the eggs a day ahead for convenience, storing the salad tightly covered in the refrigerator for 3 to 4 days, and avoiding leaving it at room temperature for extended times to ensure safety. Using a skimmer to gently place eggs into boiling water and bringing them to boil reduces cracking risks.
Ingredients
- 6 egg room temperature
- ¼ cup red onion finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley finely diced
- 2 tablespoons chives finely diced
- 1 teaspoon lemon juice
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Boil the eggs. Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
- Chill the eggs. Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
- Mix the salad. Peel the hard-boiled eggs, and slice them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together, until well combined.
- Enjoy the egg salad straight from the bowl, or in a sandwich or wrap. I have more ideas in the post!
Notes
- Boil eggs carefully to avoid cracking: bring water to boil, reduce to a gentle simmer, and slowly add eggs with a skimmer.
- Cool eggs in an ice water bath for at least 15 minutes to ease peeling and prevent overcooking.
- Hard-boiled eggs can be prepared a day ahead and refrigerated.
- Store egg salad in an airtight container in the refrigerator for up to 3 to 4 days; do not leave at room temperature over 2 hours (or 1 hour in hot conditions) for food safety.
- Adjust egg chopping size to preference to control texture in the salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 8g | 16% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 251mg | 84% |
| Sodium | 226mg | 9% |
| Potassium | 116mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 580IU | 12% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 40mg | 4% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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