The Perfect Egg Salad
User Reviews
5
The Perfect Egg Salad
Description
This egg salad recipe starts with large eggs boiled carefully to achieve a firm but tender crumb. After boiling rapidly for a minute, the eggs rest covered off heat for 10-12 minutes before cooling in cold water to make peeling easier and to stop cooking. Chopped eggs are then seasoned with salt and cracked black pepper, providing a light base for flavor. The creamy dressing consists of mayonnaise, Dijon mustard, and horseradish, introducing creaminess and a subtle kick. Finely chopped celery or dill pickles give the salad a crisp contrast in texture, while fresh herbs—dill, chive, and parsley—add brightness and freshness. A pinch of paprika adds a hint of warmth and color. The mixture is gently folded to preserve the chunky texture. Adjustments to seasoning can be made after tasting.
This egg salad is great as a sandwich filling, atop greens, or served with crackers. It balances richness with brightness from herbs and acidity from mustard and horseradish.
If preparing the salad ahead of time, it is best to add the dressing just before serving to prevent the salad from becoming watery.
Ingredients
- 12 large egg
- 1 teaspoon salt
- ¼ teaspoon black pepper cracked
- ¼ cup celery finely chopped, or dill pickles
- ⅓ cup mayonnaise or Japanese mayo, whole egg
- 2 tablespoons Dijon mustard
- 1 tablespoon horseradish
- 3 tablespoons dill finely chopped, fresh
- 2 tablespoons chive finely chopped, fresh
- 1 tablespoon parsley finely chopped, fresh
- 1 pinch paprika
Instructions
- Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
- Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10-12 minutes. DO NOT LIFT OR REMOVE LID.
- Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
- Peel eggs and chop into quarters.
- Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
- Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.
Notes
- For best texture, hold off adding the dressing until the day of serving if making the egg salad in advance to avoid sogginess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 377mg | 126% |
| Sodium | 678mg | 28% |
| Potassium | 175mg | 4% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 694IU | 14% |
| Vitamin C | 2mg | 2% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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