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5 Amazing Egg Salad Secrets Revealed

egg salad
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Create the best creamy, classic egg salad. This recipe focuses on achieving the perfect texture and tangy flavor for your next sandwich or light meal. Jacob shares his simple method for this lunchtime favorite.

Ingredients

Scale
  • 6 large eggs
  • 1/2 cup mayonnaise (full-fat recommended for best texture)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon yellow mustard
  • 1 tablespoon sweet pickle relish (or finely chopped dill pickle)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika (for color and mild flavor)
  • 1 tablespoon fresh chives or green onion, finely chopped (optional garnish)

Instructions

  1. Place eggs in a saucepan. Cover with cold water by about one inch.
  2. Bring water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs sit for exactly 12 minutes for hard-cooked eggs.
  3. Immediately transfer the eggs to an ice bath (a bowl filled with ice and cold water) to stop the cooking process. Let them cool completely, about 10 minutes.
  4. Peel the cooled eggs. You can finely chop them with a knife or roughly mash them with a fork, depending on your preferred texture. For classic creaminess, aim for a mix of fine and slightly chunky pieces.
  5. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, yellow mustard, pickle relish, salt, pepper, and paprika.
  6. Gently fold the ingredients together until just combined. Do not overmix; you want to maintain some texture.
  7. Taste the salad and adjust seasoning if needed. Add more salt or a dash of vinegar if you prefer it tangier.
  8. Cover and chill the egg salad for at least 30 minutes before serving. This allows the flavors to meld.
  9. Serve on toasted bread, crackers, or over lettuce. Garnish with fresh chives if desired.

Notes

  • For perfectly cooked eggs that peel easily, use eggs that are at least one week old.
  • If you prefer a tangier salad, substitute half of the mayonnaise with plain Greek yogurt.
  • For a zesty flavor, add a squeeze of fresh lemon juice (about 1 teaspoon) to the mixture.
  • This salad holds up well for meal prep; store it in an airtight container in the refrigerator for up to four days.

Nutrition

Find it online: https://tasteportfolio.com/best-creamy-classic-egg-salad-recipe/