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Classic Egg Salad

A creamy and flavorful egg salad that is perfect for sandwiches, wraps, or as a dip.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main
Cuisine American
Servings 4 servings
Calories 250 kcal

Equipment

  • Mixing Bowl
  • Saucepan
  • Slotted Spoon
  • Ice Bath Bowl

Ingredients
  

Eggs

  • 6 large eggs The star of the dish, ensuring your egg salad has a rich flavor and creamy texture.

Dressing

  • 1/4 cup mayonnaise Adds creaminess and binds the salad together.
  • 1 tablespoon Dijon mustard Brings a slight tanginess to the salad.
  • 1 tablespoon apple cider vinegar Adds acidity to brighten the flavors.
  • 1/4 teaspoon salt Essential for enhancing flavors.
  • 1/4 teaspoon black pepper Adds a subtle heat.
  • 2 tablespoons chopped fresh chives Adds mild onion flavor and color.
  • 1 tablespoon finely chopped celery Provides a crunchy texture.
  • 1 tablespoon finely chopped dill pickles or relish Optional, adds sweet and tangy flavor.
  • 1 teaspoon garlic powder Adds depth to the flavor.
  • 1 teaspoon paprika Used for garnish.

Instructions
 

  • Start by boiling the eggs. Place the eggs in a saucepan and cover them with cold water, ensuring there’s an inch of water above the eggs. Turn on the heat and bring the water to a gentle boil over medium-high heat.
  • Once the water reaches a boil, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for about 9-12 minutes, depending on your desired doneness.
  • While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
  • After the time is up, carefully transfer the eggs to the ice bath using a slotted spoon. Let them sit for at least 5 minutes to cool completely.
  • Once cooled, gently tap each egg on a hard surface to crack the shell, then peel under running water for easier removal.
  • Chop the peeled eggs into small pieces and place them in a mixing bowl. Aim for a chunky texture.
  • Add the mayonnaise, Dijon mustard, apple cider vinegar, salt, black pepper, and garlic powder to the bowl with the chopped eggs. Stir gently until everything is well combined.
  • Incorporate the chopped chives, celery, and dill pickles or relish (if using) into the mixture. Stir until evenly distributed throughout the salad.
  • Taste the egg salad and adjust seasoning as necessary.
  • Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes before serving.
  • When ready to serve, scoop the egg salad onto your preferred base, whether it’s bread, crackers, or lettuce leaves. Garnish with a sprinkle of paprika.

Notes

Egg salad can be stored in an airtight container in the refrigerator for up to 3-5 days.
Keyword Easy