Egg Salad

Ingredients

• 8 largeeggs, cold
• 946 ml (4 cups), plus more for boilingcold water
• 946 ml (4 cups)ice cubes
• 120 ml (½ cup)mayonnaise
• 15 ml (1 tablespoon)Dijon mustard
• 10 ml (2 teaspoons)lemon juice
• 25 g (¼ cup), diced into 6 mm piecescelery
• 10 g (1 tablespoon), mincedred onion
• 1 g (1 teaspoon), choppedchives
• 2.5 ml (½ teaspoon)kosher salt
• 1.25 ml (¼ teaspoon)black pepper

Instructions

1. 1

   Boil the eggs

   Add enough water to a large pot to cover the eggs by 2.5 cm. Bring it to a low boil, around 93°C (200°F). Carefully lower in the eggs and boil for 30 seconds. Cover the pot, reduce the heat to low and simmer gently for 12 minutes.

2. 2

   Chill the eggs

   Put 946 ml (4 cups) of water and the ice cubes in a medium bowl to make an ice bath. As soon as the eggs have cooked for 12 minutes, transfer them to the bath and chill for 15 minutes.

3. 3

   Peel and chop

   Crack the shells and peel the cooled eggs. Roughly chop the hard-boiled eggs with a chef’s knife.

4. 4

   Mix the salad

   In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, celery, red onion, chives, salt and pepper. Season with salt and pepper to taste.

What is egg salad?

Egg salad is a familiar American-style mixture of chopped hard-boiled eggs and a creamy dressing, often served in sandwiches or as a side. Its appeal is in the contrast between tender egg, rich dressing and crunchy additions.

This version uses Dijon mustard and lemon for a sharp note, with celery, red onion and chives for freshness and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 13g protein, 2g carbs, 30g fat.

The eggs provide most of the protein and some of the fat, while mayonnaise is the main source of fat. The carbohydrate content is low and comes mostly from the vegetables and seasonings. Pair a serving with wholemeal bread or a generous side salad for a more rounded plate.

Choosing the mix-ins

Celery: Cut it into small, even dice so it adds crunch without overwhelming the egg. Red onion: Mince it finely to distribute its sharper flavour through the salad.

Chives: Their mild onion flavour complements the red onion. Dijon mustard and lemon juice balance the mayonnaise with savoury tang and brightness.

Getting tender eggs

Gentle cooking: The brief boil followed by a covered, low simmer is the method used here. Keep the water at a gentle simmer during the 12-minute cooking time.

Ice bath: Transfer the eggs straight to the ice water after cooking and leave them for 15 minutes. This cools them before handling and makes the chopping stage more comfortable.

Peeling and chopping

Peeling: Crack the shell all around and peel once the eggs have cooled. If a piece of shell sticks, take your time so the egg remains intact.

Chopping: Chop the eggs coarsely rather than mashing them. Larger pieces give the finished salad a more varied, substantial texture.

Mixing to the right texture

Dressing: Stir the mayonnaise, mustard and lemon juice through the eggs and vegetables until the ingredients are coated. Fold gently if you want to keep distinct pieces of egg.

Seasoning: The recipe includes salt and pepper, with a final adjustment to taste. Add any extra in small amounts so the dressing stays balanced.

Serving ideas

Sandwiches: Spoon the salad between slices of bread, or serve it in a roll. Lettuce leaves can add freshness and help keep the bread from getting too damp.

On the side: Serve it with a green salad, sliced vegetables or toast. The crisp accompaniments work well against the creamy egg mixture.

Recipe notes & tips

• Chop the celery and red onion finely for an even mix in every spoonful.
• Chill the eggs for the full 15 minutes before peeling and chopping.
• Keep the chopped eggs coarse if you prefer a chunkier salad.
• Fold the dressing through gently to avoid mashing the eggs.
• Taste the mixture before serving and adjust the salt and pepper gradually.

Variations

• Add dill: Stir in a little chopped dill for a fresh, herby note.
• Make it crunchier: Add finely diced cucumber just before serving.
• Add paprika: Dust the finished salad with paprika for a gentle smoky accent.
• Use spring onion: Swap the red onion for finely sliced spring onion.
• Serve on lettuce: Spoon the salad into crisp lettuce leaves instead of bread.

Common mistakes to avoid

• Boiling too vigorously: Keep the eggs at a low simmer for the stated 12 minutes.
• Skipping the ice bath: Transfer the cooked eggs straight into the ice water and chill for 15 minutes.
• Chopping while warm: Cool the eggs fully before peeling and chopping.
• Mashing the eggs: Chop them coarsely and fold the mixture together gently.
• Overdoing the seasoning: Taste first, then add salt or pepper a little at a time.

How to store

Refrigerate the egg salad promptly in a covered container and use it within 3–4 days. Stir before serving; it is best served cold and is not suited to reheating.

Frequently asked questions