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Egg salad always makes me think of summer, sunshine, and picnics. It’s an easy meal to make the night before an outing and it keeps well in a cooler with an ice pack. It’s the perfect pairing with a crusty bread and cold lemonade.
Because of these summery feelings, egg salad is one of my favorite things to make in the middle of winter. It’s glorious to sit in my kitchen with the winter sunshine streaming in and take a bite out of summer. I also feel good about eating eggs because they are rich in vitamins A, B, and D while also helping to raise good cholesterol levels.
Egg salad is also great because of it’s versatility. It makes an excellent sandwich, of course. A scoop is an excellent (and protein rich) addition to a light salad. And I’m also guilty of just eating it by the spoonful because it’s delicious.
Perfect egg salad begins with your hard boiled eggs. I choose farm fresh eggs from free-range chickens. Their more varied diets produce eggs with yolks that are more rich and flavorful. You’ll notice the difference in the gorgeous yellow of the yolks.
I tend to leave the eggs just slightly under cooked so the yolk is still a little creamy. When you break the egg, the yolk should be just a little bit transparent and not quite hard. However, it should not be runny or you’ll end up with a soupy egg salad.
The texture of egg salad is a very personal decision. I like egg salads with big bites of egg white mixed in with the creamy yolk “dressing” and lots of crispy bits of celery and onion. Use a fork if you’d like a chunkier egg salad or try a potato masher (or even a potato ricer) if you’re aiming for smooth and creamy.
While eggs are the star of your egg salad, mayonnaise is the supporting role. Mayonnaise helps turn your egg yolks into a creamy coating. It’s actually very easy to make your own. Whip some up in your food processor to add another delicate layer of egg flavor to your salad.
A tablespoon of spicy mustard actually brings the egg flavor forward. Finely chopped onions add another bit of spice, while some chopped celery sweetens the dish while adding some crunch. A squeeze of lemon at the end helps brighten up the dish with a little extra sour zing.
I like to buy organic onions because they are always spicier than those mass produced at the supermarket. However, when it comes to lemons that I am not zesting, I will opt for the less expensive conventional variety because their juice is protected by their thick skins.
The best part of egg salad is it’s ability to be customized. I’ve included a few of my favorite variations at the end of the recipe. It’s easy to make this recipe your own. You can start with the basic ratios provided in this recipe and then start experimenting with flavors.
What’s your secret to making the best egg salad?
The Best Egg Salad Recipe
Serves 4-6 people depending on serving style: it makes four sandwiches comfortably and can be a side scoop for about six salads.
INGREDIENTS
6 large eggs, hard boiled and peeled
1/4 cup mayonnaise, either store bought or homemade, plus more if needed
1 Tablespoon spicy brown or dijon mustard, plus more if needed
1 celery stalk, finely chopped*
1 small garlic clove, minced*
1/4 medium yellow onion, finely chopped*
2 Tbs fresh flat leaf parsley, finely chopped, plus additional for garnish
1 slice of lemon
salt and freshly ground black pepper to taste
paprika or cayenne (optional)
*If you’d like smoother egg salad, blend these ingredients in a food processor until smooth.
- Fill a medium saucepan about three-quarters of the way with water and bring to a boil. Add eggs carefully with a spoon. Reduce heat to a hard simmer, cover, and allow to cook for seven minutes. Transfer eggs to an ice water bath and allow to chill for ten minutes. Peel your eggs under cool, running water for best results. Be sure that the membrane between the egg white and the shell is also removed.
- In a medium bowl, use a fork to mash the eggs into chunky pieces or your desired egg salad texture. At this stage, don’t over mash because you will continue to break the eggs down as you add your other ingredients.
3. Mash your celery, onions, and garlic into your eggs.
4. In a second, smaller bowl, mix together the mayonnaise and the mustard. This will insure even distribution of both throughout your egg mixture.
5. Using a spatula, add the mayonnaise and mustard mixture to your egg, celery, and onion mixture. Fold together until well blended.
6. Taste and adjust seasoning if necessary. The size of eggs can vary, so sometimes you might need to add more mayo or a touch more mustard to achieve your desired consistency and flavor profile.
7. Fold in the chopped parsley, squeeze the slice of lemon over the salad, and season with salt and pepper. Dust the top with paprika or cayenne, if desired.
8. Serve on toasted, crunchy bread or next to a lightly dressed mixed greens salad.
Variations:
- This recipe is just as delicious when used with canned tuna or leftover roasted chicken (especially the dark meat). You may need to experiment with ratios for leftovers. The trick is to start with less, taste, and add more as needed.
- Devilled Rendition: After you peel the hard boiled eggs, separate the whites and the yolks. In a small bowl, mix yolks, 1/4 cup mayonnaise, and 3-4 tablespoons dijon mustard. Mash mixture in with the separated egg whites. Season with salt, pepper, and paprika.
- Curry Rendition: Toast some curry powder and cumin in a dry pan over medium low heat for a few minutes, just until the spices become fragrant. Allow them to cool slightly, mix in with your mayo, omit the mustard, and then follow the directions as usual.
- Instead of parsley try adding a chiffonade of fresh tarragon, thyme, chervil, or even a lemon basil.
- For an extra treat, fry up two strips of bacon until very crispy. Allow the strips to cool slightly on a paper towel lined plate. Then crumple the strips over the top of your egg salad before serving.