Egg Salad Recipe

This Classic Egg Salad is the benchmark for a perfect lunch staple. By using the “off-heat” boiling method, you ensure the yolks are creamy and yellow without that unappealing grey ring, while the addition of fresh lemon juice provides a bright acidity that cuts through the richness of the mayonnaise. It’s a versatile base that works just as well in a delicate tea sandwich as it does scooped onto a bed of fresh greens.

Classic Egg Salad

Ingredients:

How To Make Classic Egg Salad:

Step 1: The Perfect Hard-Boil: Place your eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. As soon as it reaches a rolling boil, cover the pan with a lid, remove it from the heat entirely, and let it sit for 10 minutes.

Step 2: The Ice Bath & Peel: Immediately transfer the eggs to a bowl of ice water for 5 minutes. This “shocks” the eggs, making them much easier to peel. Once cooled, peel and chop them into bite-sized pieces.

Step 3: The Dressing: In a medium mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and pepper until smooth.

Step 4: Combine and Chill: Gently fold the chopped eggs, onions, and herbs into the dressing.

Tip: Use a folding motion rather than aggressive stirring. You want to keep some texture in the eggs rather than turning the salad into a completely smooth paste.

Step 5: The “Flavor Meld”: Chill the salad in the refrigerator for at least 15 minutes before serving. This brief rest allows the dressing to penetrate the eggs and the flavors of the herbs to develop.