Let’s be real—those kitchen gadgets we splurged on often end up in the back of the cabinet, gathering dust. But today, I’m here to breathe new life into your kitchen with a classic dish that’s not just delicious but super easy to whip up: a timeless egg salad. It’s versatile, packed with flavor, and perfect for lunches, snacks, or even a casual dinner. And best of all, it puts your essential kitchen tools back to work!
First, let’s get down to the basics. Egg salad has a comfort food quality that warms the soul, and there’s something nostalgic about it that brings me back to sunny picnic days. Here’s how to make the perfect egg salad that serves about four people in just 25 minutes—10 minutes of prep and 15 minutes of cooking.
I always choose high-quality ingredients because they truly make a difference in flavor. Here’s what you’ll need:
Ingredients:
- 6 large organic eggs (I love Vital Farms for that farm-fresh touch).
- ⅓ cup full-fat mayonnaise (Hellmann’s or Duke’s are my personal preferences).
- 1 teaspoon Dijon mustard (you can’t go wrong with Grey Poupon).
- The juice of half a lemon (about 1 teaspoon).
- 1 rib of celery, finely chopped (for that nice crunch).
- 1 tablespoon of finely minced red onion (adds a lovely bite).
- 1 tablespoon chopped fresh dill (elevates the whole dish).
- ½ teaspoon of fine sea salt and ¼ teaspoon of freshly ground black pepper.
- Optional: A pinch of paprika for a touch of sophistication.
Now, let’s dive into the cooking steps:
1. Boil the Eggs: Begin with a medium saucepan filled with cold water, covering your eggs by about an inch. Heat on medium-high until it boils, then cover the pan and turn off the heat. Let those eggs lounge in the hot water for about 10-12 minutes.
2. Prepare an Ice Bath: While your eggs are cooking, fill a bowl with ice water. Once the eggs are done, transfer them right into this icy bath to cool for about 5 minutes. This tip makes peeling a breeze!
3. Peel and Chop the Eggs: Gently crack the shells and peel them under cold running water. I find that this method really helps. Then chop the eggs into small cubes or mash them with a fork if you prefer a creamier texture.
4. Mix the Salad Base: In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Stir until smooth, and then fold in the celery, red onion, and dill.
5. Combine and Season: Carefully fold in your chopped eggs while being cautious not to overmix. Season with salt and black pepper to taste.
6. Chill and Serve: For the best flavor, cover the salad and pop it in the fridge for at least 30 minutes before serving.
Here’s a little pro tip: using slightly older eggs (7-10 days old) can yield creamier yolks and make peeling easier. Feel free to switch things up with a dash of smoked paprika or cayenne for a little kick!
This egg salad is incredibly flexible—it’s delightful spread between slices of toasted sourdough, served atop mixed greens, or even scooped onto crunchy crackers as an irresistible dip. Garnish with a sprinkle of paprika or a sprig of dill for that Pinterest-worthy presentation.
Now that you’ve perfected your classic egg salad, why not explore more irresistible recipes? From comforting classics to bold new flavors, there’s a world of delicious possibilities waiting for you. Dive into our recipe collection and discover your next kitchen favorite—start exploring today!
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