Classic Egg Salad
Hard-boil your eggs until the yolks are set, then chop them into bite-sized pieces and fold them into a mixture of mayonnaise, mustard, and aromatics. The secret is to keep the egg pieces chunky rather than mashing them into a paste, which preserves the texture against the creamy binder.
The importance of the chill
Your eggs must be completely cold before you mix them. If the eggs are still warm, the mayonnaise will melt and turn oily rather than coating the eggs properly.
- Medium saucepan
- Slotted spoon
- Large bowl
- Chef's knife
- Rubber spatula
What goes in.
- 8large eggs
- 1/2 cupmayonnaise
- 1 tbspdijon mustard
- 2 tbspcelery, finely diced
- 1 tbspfresh chives, minced
- 1/2 tspkosher salt
- 1/4 tspblack pepper, freshly cracked
Controlled protein
Place eggs in the pan, cover with cold water by an inch, and bring to a boil. Once boiling, remove from heat and cover; this ensures the whites stay tender while the yolks reach a firm but creamy consistency.
The method.
Boil the eggs
Bring the water to a boil, then remove the pan from the heat entirely. Cover with a lid and let sit for exactly 11 minutes.
Shock and peel
Transfer eggs to a bowl of ice water immediately. Once cool, peel under a thin stream of running water to ensure a smooth finish.
Chop
Slice each egg into six to eight pieces. You want them small enough to hold together but large enough to see the distinct yellow and white segments.
Emulsify
In a separate bowl, whisk the mayonnaise, mustard, salt, and pepper until uniform. Fold in the celery and chives.
Fold
Gently add the chopped eggs to the dressing. Use a rubber spatula to fold from the bottom up, being careful not to crush the yolks.
Other turns to take.
Curried
Add 1 teaspoon of yellow curry powder to the mayonnaise mixture for a punchy, earthy profile.
Bacon and Scallion
Fold in two strips of crispy, crumbled bacon and an extra tablespoon of finely sliced scallion greens.
When it doesn't go to plan.
Older eggs are easier to peel than farm-fresh ones; if you can, buy your eggs a few days before you plan to boil them.
Do not skip the celery; the crunch is necessary to balance the density of the yolks.
If you have time, let the salad sit in the refrigerator for 30 minutes before serving to let the flavors marry.
The ones that keep coming up.
Why did my egg salad turn watery?
Usually, this happens if the eggs were too warm when mixed or if the celery was not dried properly after washing. Ensure all components are cold and dry.
Can I freeze egg salad?
No. The mayonnaise will separate and the egg whites will develop a rubbery, unpleasant texture once thawed.
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