Classic Egg Salad
User Reviews
5
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Prep Time
10 mins
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Cook Time
12 mins
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Total Time
22 mins
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Servings
3 Servings
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Calories
366 kcal
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Course
Main Course
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Cuisine
American
Classic Egg Salad
Description
This version of Classic Egg Salad begins by steaming eggs for consistent doneness before cooling and peeling. The eggs are chopped or mashed and combined with mayonnaise and mustard for creaminess and piquancy. Vinegar adds brightness and can be swapped with fresh lemon juice and zest for a fresher flavor profile. Spices like cayenne pepper and paprika contribute subtle warmth and color, while minced chives and dried dill introduce fresh herbal notes.
The texture balances firm egg pieces with the smooth dressing, making it suitable for sandwiches, salads, or spreads. Chilling before serving helps the flavors meld and improves serving texture.
Steaming eggs reduces the chance of over-cooking and green yolks that result from boiling inconsistencies.
Ingredients
- 8 egg
- 6 tablespoons mayonnaise
- 2 tablespoons mustard
- 1 teaspoon vinegar *
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon paprika
- 1/4 teaspoon salt or more to taste
- 1-2 tablespoon chives minced
- black pepper to taste
- 1/4 teaspoon dill optional, dried
Instructions
- Begin by steaming your eggs. (Regular boiling works too!) Add about 1 or 2 inches of water to a small saucepan and bring to a boil. Add eggs to a steamer basket. When the water is boiling, place the basket over the water and cover tightly. Set a timer for 12 minutes. Leave the burner on the whole time so the water continues to boil.
- Immediately plunge the eggs into very cold water. You're supposed to use ice, but I never do. I put the steamer basket in my plugged up sink and turn the faucet on cold. Remove the eggs from the basket (keep them in the water) as soon as you can, to get the hot metal out of the water.
- Let the eggs cool. You can peel them whenever they are cool enough to handle.
- Peel and slice the eggs. Or just add them to a medium bowl and smash them with a fork or pastry blender.
- Add the rest of the ingredients, adjusting to taste.
- You may prefer to chill the egg salad before eating.
Notes
- Steaming eggs ensures consistent doneness without green rings around yolks.
- Substitute vinegar with lemon juice and add lemon zest for a brighter flavor.
- Egg salad can be chilled before serving to enhance flavor melding and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 366kcal | 18% |
| Carbohydrates | 2g | 1% |
| Protein | 16g | 32% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 15g | 88% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 448mg | 149% |
| Potassium | 190mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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