Our Classic Egg Salad recipe is a tried-and-true version of the beloved lunch item. To make it, hard-boiled eggs are chopped into bite-size pieces before being combined with mayonnaise, Dijon mustard, diced celery for crunch, and a few dashes of hot sauce to keep things interesting. The result is a creamy, well balanced mixture that’s just as delicious sandwiched between pieces of toast and it is scooped onto a salad (or, really, just eaten straight out of the bowl). It also makes a great base for personalizing with other ingredients like sliced olives, chopped herbs, diced pickles, capers, and more.
Two Ways to Peel Eggs (Easily!)
Tap and Roll
Let the boiled eggs sit in cold water for five minutes. Next, simply tap the top and bottom of the egg on a board or countertop and gently roll the egg with the palm of your hand to begin to crack the shell. Don't use too much force, though, or you risk squishing the cooked egg.
Peel Hot Under Cold Water
Chef and award-winning food writerKenji Lopez-Altprefers an alternate technique: He recommends peeling hot eggs under cool running water, explaining that when eggs are hot, the connection between the membrane and egg white is weaker, making it easier to remove the shell. Plus, the cold water makes it less painful to touch the hot eggshells.
Older eggs are easier to peel then fresh ones. If possible, use eggs that have already been in your fridge for a few days for this recipe, as opposed to freshly purchased ones.
Directions
Chop eggs:
In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
Stir in remaining ingredients:
Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine.
Serve:
Serve with greens—such as lettuce or watercress—on bread or toast.
Variations
There are so many ways to personalize egg salad. Instead of the mayonnaise, swap in aioli, Greek yogurt, or creme fraiche. Stir in chopped pickles, green or black olives, diced bell pepper, or chopped sun dried tomatoes for some textural contrast. Play around with spices like turmeric, curry powder, chili power, or even just a dash of onion powder to add extra depth. To brighten things up, stir in some chopped fresh herbs like chives or parsley before serving.
Storage
Egg salad can be refrigerated in an airtight container for 3 to 5 days.
Other Hard-Boiled Egg Recipes to Try:
Originally appeared: Everyday Food, March/April 2003
