Egg Salad
November 17, 2024 by Kimberly
Creamy, tangy, and absolutely crave-worthy! This rich egg salad hits all the comfort notes with just the right balance of freshness and zing. Perfect on toast or as a party favorite.
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TOTAL TIME
15 min
SERVES
2 portions
DIET
vegetarian
EVERY RECIPE DESERVES
A Little Love Letter
This creamy egg salad is a cozy twist on a classic, with layers of rich flavor from a touch of Dijon and a sprinkle of fresh chives. It’s a go-to recipe for those moments when you need a quick, delicious meal with a bit of a zing. With its velvety texture and perfectly balanced tang, this salad makes you wonder why you’d ever buy pre-made again. One bite, and you’ll see why it’s so easy to fall in love with! If you’re not so confident with boiling eggs yet, read on for a full guide and get the best tips for achieving The Perfect Boiled Egg.
This egg salad is endlessly versatile, perfect as a sandwich filling or spooned over crunchy toast for an easy lunch. It also makes a great dip for crackers or veggies when served at a gathering. Feeling fancy? Add it to a croissant or as a topping for a crisp salad. This dish is all about the comfort factor, so serve it however makes you feel the coziest – it’s that kind of meal.
To keep this egg salad fresh and tasty, store it in an airtight container in the fridge for up to 2 days. Just give it a stir before serving to freshen up the texture, and enjoy chilled. Perfect for make-ahead lunches or snack prep!
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Egg Salad
- Total Time: 15 min
- Yield: 2
Description
Recommended Equipment
- small saucepan
- medium-sized bowl
- sharp knife
- cutting board
Ingredients
- 4 eggs
- 50 grams mayonnaise
- 1-2 tsp white wine vinegar
- 1/2-1 tsp Dijon mustard
- chives
- salt & pepper to taste
Instructions
- Boil the eggs for about 7-8 minutes until hard-boiled. If you’re not so confident with cooking eggs yet, read on for a full guide and get the best tips for achieving the perfect boiled egg.
- Meanwhile, finely chop the chives and place them in a bowl. Add the mayonnaise, white wine vinegar, Dijon mustard, salt, and pepper, and set aside for now.
- Once the eggs are cooked, place them in a bowl with cold water to cool for about 5 minutes. Peel the eggs, carefully score the egg whites, and gently separate them so the yolks remain whole. Separate all the eggs into whites and yolks, adding the yolks to the other ingredients in the bowl.
- Mash the yolks with the other ingredients until you get a smooth, light orange mixture.
- Cut the egg whites into small pieces and add them to the bowl with the other ingredients. Mix everything well and serve.
- Passive Time: 5 min
- Cook Time: 10 min
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