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Egg Salad

Egg Salad

Egg Salad

Egg Salad

Updated June 24, 2024

Preparation Time & Cooking Time

  • Total Time: 20 minutes

  • Prep Time: 15 minutes (includes peeling/chopping eggs)

  • Cook Time: 5 minutes (boiling eggs)

Ingredients

  • 8 large hard-boiled eggs, peeled

  • ½ cup mayonnaise (e.g., Duke’s Mayo for classic texture)

  • 2 tablespoons minced fresh dill, scallions, or chives (or a combination; optional)

  • 1 tablespoon Dijon mustard

  • ½ teaspoon kosher salt (e.g., Diamond Crystal), plus more to taste

  • ¼ teaspoon black pepper, plus more to taste

  • 1 teaspoon apple cider vinegar (optional, for added acidity)

  • 1 tablespoon sweet pickle relish (optional, e.g., Mt Olive, for tang and acid)

  • Toasted bread or crackers, for serving

Preparation Steps

  1. Chop Eggs Efficiently: Place peeled hard-boiled eggs in a large bowl. For quick, even chopping (minimizing cleanup), use a pastry blender to break eggs into bite-sized pieces.

  2. Base Mix: Add mayonnaise, Dijon mustard, minced herbs (if using), salt, and pepper. Gently mix to combine all ingredients.

  3. Enhance Acidity: To address a potential lack of brightness, stir in 1 teaspoon apple cider vinegar or 1 tablespoon sweet pickle relish. This adds a subtle tang that balances the richness of the mayo.

  4. Incorporate Yolks: Use a wooden spoon to break up egg yolks, mixing until the salad reaches a creamy, cohesive consistency. Adjust salt and pepper to taste.

  5. Rest for Flavor: Let the mixture rest for 10–15 minutes to allow flavors to meld. Garnish with a light sprinkle of smoked paprika for a finished look.

  6. Serve: Pair with toasted bread or crackers for a satisfying, classic presentation.

Private Notes (Expert Tips)

  • Tarragon Twist: For elevated flavor, add 1–2 tablespoons of fresh tarragon leaves (lightly torn, not chopped) and ½ teaspoon extra-virgin olive oil. Let sit for at least 1 hour before serving to allow the tarragon’s essence to permeate.

  • Celery & Pickles: For added texture and tang, mix in 2 tablespoons of finely chopped celery or 1 tablespoon of diced sweet pickles.

  • Southern Classic: Use Duke’s Mayo, 1 tablespoon Mt Olive sweet pickle relish, and freshly boiled eggs for an authentic Southern-style egg salad.

  • Egg Peeling Hack: Skip peeling by slicing eggs lengthwise with a large knife, then scoop out the flesh with a spoon (ideal for fresh eggs or deviled eggs).

Note: Adjust acidity to taste by adding more vinegar, lemon juice, or relish if desired.

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