Traditional Egg Salad
A proper egg salad should hold its shape when scooped but yield easily on a fork. It is a dish of simple components where the quality of your mayo and the timing of the eggs determine everything.
Watch the boil
Egg salad becomes rubbery if the whites are overcooked. Use a timer and move straight to an ice bath.
- Medium saucepan
- Slotted spoon
- Large mixing bowl
- Fork or pastry blender
What goes in.
- 8large eggs
- 1/2 cupfull-fat mayonnaise
- 2 tbspDijon mustard
- 1/4 cupcelery, finely diced
- 2 tbspfresh chives, minced
- 1 tspwhite wine vinegar
- to tastekosher salt and cracked black pepper
The Rough Chop
Do not mash the eggs into a paste. Use a fork to break them into irregular, bite-sized pieces so that every mouthful contains distinct textures of yolk and white.
The method.
Boil the eggs
Place eggs in a saucepan and cover with cold water by an inch. Bring to a rolling boil, then remove from heat, cover, and let sit for 10 minutes.
Shock and peel
Transfer the eggs immediately to a bowl of ice water. Let them cool completely for 10 minutes before peeling under a thin stream of running water.
Prepare the base
In a large bowl, whisk the mayonnaise, mustard, vinegar, salt, and pepper until uniform.
Combine
Roughly chop the peeled eggs. Add them to the bowl along with the celery and chives. Fold gently until coated, keeping the egg chunks mostly intact.
Other turns to take.
Smoked Paprika
Fold in a half-teaspoon of smoked paprika for an earthy, deep finish.
Curried
Add a teaspoon of mild curry powder to the mayonnaise base for a warmer profile.
When it doesn't go to plan.
Use eggs that are a few days old; they peel much more cleanly than farm-fresh eggs.
If you have time, let the salad sit in the refrigerator for 30 minutes before serving to allow the flavors to marry.
Add a tablespoon of finely minced cornichons if you prefer a sharp, acidic contrast to the rich yolks.
The ones that keep coming up.
Why do my eggs have a green ring around the yolk?
The green ring is a reaction from overcooking. It won't hurt you, but it changes the texture. Stick strictly to the 10-minute rest time.
Can I use low-fat mayonnaise?
Low-fat versions often contain stabilizers that can make the salad watery. Stick to full-fat for the best consistency.
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