Egg Salad
Classic egg salad — hard-boiled eggs in mayo with mustard, celery, and chives. The 10-minute sandwich filling that's better than what you'll buy. The trick is the right egg-cooking time (11 minutes) for tender whites and bright yellow yolks.
Prep Time
17 min
Cook Time
19 min
Servings
2
Calories
266 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Eggs1
- Yogurt¼ cup
- Parsley½
- Thyme½
- Lettuce1 cups
- Tomato1 medium
- Cucumber½
- Olive Oil1 tbsp
- Lemon Juice½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Eggs1
- Yogurt0.25 cup
- Parsley0.5
- Thyme0.5
- Lettuce1 cups
- Tomato1 medium
- Cucumber0.5
- Olive Oil1 tbsp
- Lemon Juice0.5
Instructions
- 1
Hard-boil 8 eggs: place in a pot, cover with cold water, bring to a boil, cover, turn off heat, sit 11 minutes. Plunge into ice water for 5 minutes, then peel. The ice water makes peeling much easier.
- 2
Chop the eggs roughly — about ¼-inch dice. Don't mash into paste; egg salad should have texture.
- 3
In a bowl, mix the dressing: ⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white wine vinegar, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika.
- 4
Add the chopped eggs, 2 finely chopped celery stalks, 2 chopped scallions, 2 tablespoons of capers (drained), 2 tablespoons of chopped fresh dill or chives.
- 5
Fold gently with a spoon — don't overmix or the eggs turn into paste. Taste and adjust salt and Dijon to your preference.
- 6
Serve immediately on toasted bread, in lettuce cups, on crackers, or refrigerate for up to 3 days. Best after 30 minutes of resting in the fridge so flavors meld.
Watch how to make Egg Salad
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💡 Expert Tips
- 1.11 minutes for perfect hard-boiled. Longer = grey-green yolks and rubbery whites. 11 minutes = bright yellow, tender.
- 2.Ice bath immediately. Stops cooking, makes peeling easy. Don't skip.
- 3.Don't overmix. Egg salad should have visible egg pieces, not be a uniform paste.
- 4.Capers are the secret. Just 2 tablespoons add bright briny pops that elevate the whole salad.
🔬 Why It Works
Classic egg salad succeeds when the eggs are properly cooked (tender, not rubbery), chopped to the right size (chunky, not pureed), and dressed with a balanced creamy-tangy mayo blend. Capers add briny pops; fresh herbs add brightness; Dijon adds depth. The 30-minute rest in the fridge lets flavors meld and the salt distribute through the dressing.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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