Classic Egg Salad
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I think the simplest dishes are often the hardest to get right, and egg salad is a perfect example. Most egg salads are boring, bland, mayo-laden affairs. But when made properly, egg salad can be so delicious! For starters, it’s important to begin with properly cooked hard-boiled eggs; the whites should be tender and the yolks creamy. And then you have to really amp up the seasoning.
Mayonnaise is a must for creaminess (and be sure to use a good one) but you also need a squeeze of lemon, a spoonful of Dijon mustard, and a few shakes of Worcestershire sauce to brighten the flavor. Celery and fresh parsley add crunch and color. And, finally, scallions add a lovely, subtle onion flavor. The result is a an egg salad that’s creamy and rich, yet also vibrant and fresh.
HOW TO MAKE CLASSIC EGG SALAD
Begin by hard boiling the eggs. Place the eggs in a saucepan in a single layer, and fill the pan with enough cold water so that it covers the eggs by about an inch. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes.
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Carefully pour out the hot water; place the pan in the sink and run cold water over the eggs until the pan is lukewarm, 1 to 2 minutes. Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes.
Gently crack the eggs all over and peel under running water. Then dry the eggs and chop into 1/4-inch pieces.
Meanwhile, finely chop the herbs, celery, and scallions.
In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, Worcestershire sauce, salt, pepper, and sugar.
Add the chopped eggs, celery, scallions, and parsley.
Using a rubber spatula, fold to combine. Taste and adjust seasoning, if necessary, then serve or refrigerate until ready to use.
If you refrigerate the egg salad, be sure to taste it again before serving and adjust the seasoning; I find the flavors mellow out a bit after some time in the fridge.
For more boiled egg recipes, check out these posts: Sriracha Deviled Eggs, How To Make Soft-Boiled Eggs, Classic Deviled Eggs with Spring Herbs, and Spinach Salad with Warm Bacon Dressing.
Classic Egg Salad
Most egg salads are bland, mayo-laden affairs, but this one is vibrant, fresh and delicious!By
INGREDIENTS
- 6 large eggs
- 1/4 cup mayonnaise, best quality such as Hellmann's or Duke's
- 2 teaspoons Dijon mustard
- 1-1/2 teaspoons fresh lemon juice or white wine vinegar
- 1/4 teaspoon Worcestershire sauce
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 1/4 cup finely diced celery, from 1 stalk
- 3 tablespoons finely sliced scallions, from 2 to 3 scallions
- 1 tablespoon finely chopped fresh parsley leaves
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