OMG Best Egg Salad Recipe

Hard-boiled eggs are just the beginning of something amazing. What turns basic eggs into an unforgettable sandwich filling? It’s not just about mashing eggs with mayonnaise – it’s about understanding the perfect balance of ingredients and techniques that elevate this classic to new heights.

Perfect hard-boiled eggs make all the difference

Start with room temperature eggs – they’re less likely to crack during cooking. Place them in a pot of cold water, bring to a boil, then immediately remove from heat and cover. Set your timer for exactly 10 minutes. While waiting, prepare an ice bath. The eggs will be perfectly cooked with bright yellow yolks and no green ring.

Immediately transfer the eggs to the ice bath after cooking. This stops the cooking process and prevents that unsightly green ring around the yolk. The shock of cold water also makes peeling easier – gently tap each egg on the counter and roll to create small cracks all over.

The right technique for chopping eggs

The texture of your egg salad depends entirely on how you chop your eggs. Instead of mashing them into oblivion, use an egg slicer to create uniform pieces. For the perfect texture, slice in one direction, then rotate 90 degrees and slice again.

Want chunks that hold their shape? Separate the whites and yolks. Chop the whites into small, uniform pieces, then crumble the yolks with a fork before combining. This technique creates distinct textures that make each bite interesting.

Mix-ins that make this recipe special

The magic happens with the perfect ratio of mayonnaise to eggs – use 1/4 cup mayo for every 6 eggs. Add 1 tablespoon of Dijon mustard for tang, and finely diced celery for crunch. Fresh herbs make all the difference – try a combination of fresh dill and chives.

A pinch of celery salt adds depth, while fresh black pepper and a tiny splash of apple cider vinegar brighten all the flavors. Want to try something different? Add finely minced shallots instead of onion for a more subtle flavor that won’t overpower the eggs.

Secret ingredients from professional kitchens

Take inspiration from top delis across America that serve exceptional egg salad. Some add a tiny pinch of curry powder for warmth without making it taste like curry. Others swear by a drop of Worcestershire sauce or a sprinkle of paprika for depth.

Temperature matters more than you might think. Mix your egg salad while the eggs are still slightly warm – they’ll absorb the seasonings better. Then chill for at least an hour before serving to allow the flavors to meld.

Serving suggestions beyond basic bread

While classic white bread works fine, try serving your egg salad on toasted sourdough or rye bread. Add crisp lettuce leaves or peppery arugula for contrast. For a low-carb option, serve in lettuce cups or hollow out a tomato and fill it with egg salad.

Make it a complete meal by adding sliced avocado, crispy bacon, or thin cucumber slices. For parties, serve on small toast points or crackers topped with fresh herbs or microgreens.

Store your egg salad in an airtight container in the refrigerator and consume within three days. The flavors actually improve after a day, as the ingredients have time to meld together. Remember to give it a quick stir before serving, and never leave it out at room temperature for more than two hours.

OMG Best Egg Salad

Course: LunchCuisine: American

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

The perfect combination of creamy eggs, crunchy celery, and fresh herbs creates an unforgettable egg salad that will make you forget all other versions.

Ingredients

• 8 large eggs, room temperature

• 1/3 cup mayonnaise

• 1 tablespoon Dijon mustard

• 1/3 cup finely diced celery

• 2 tablespoons finely minced shallot

• 2 tablespoons fresh dill, chopped

• 1 tablespoon fresh chives, minced

• 1/4 teaspoon celery salt

• 1/4 teaspoon black pepper

• 1 teaspoon apple cider vinegar

Directions

• Place eggs in a single layer in a large saucepan and cover with cold water by at least 1 inch. Bring water to a boil over high heat, then immediately remove pan from heat and cover tightly with a lid.
• Let eggs stand in hot water for exactly 10 minutes. Meanwhile, prepare an ice bath by filling a large bowl with ice and cold water. After 10 minutes, transfer eggs to the ice bath using a slotted spoon.
• Once eggs are cool enough to handle, gently tap each egg on the counter and roll to create cracks all over the shell. Peel under cool running water for easier shell removal. Pat eggs dry with paper towels.
• Using an egg slicer or sharp knife, cut each egg in half and separate the yolks from the whites. Place yolks in a medium bowl and whites on a cutting board. Chop the whites into uniform 1/4-inch pieces.
• Mash the egg yolks with a fork until finely crumbled. Add mayonnaise and Dijon mustard to the yolks and mix until smooth and creamy. Stir in apple cider vinegar until well combined.
• Add chopped egg whites, celery, shallot, dill, and chives to the yolk mixture. Season with celery salt and black pepper. Fold everything together gently until well combined.
• Taste and adjust seasonings as needed. Cover the bowl with plastic wrap, pressing it directly onto the surface of the egg salad to prevent discoloration. Refrigerate for at least 1 hour to allow flavors to meld.

Notes

• For perfectly centered yolks, rotate the eggs in their carton the night before cooking
• Older eggs (about 1-2 weeks old) are easier to peel than very fresh eggs
• Store egg salad in an airtight container for up to 3 days in the refrigerator
• For the best flavor, bring egg salad close to room temperature before serving

Frequently Asked Questions

Q: Why do my hard-boiled eggs sometimes have a green ring around the yolk?
A: The green ring forms when eggs are overcooked or not cooled quickly enough. It’s caused by a chemical reaction between the sulfur in the egg white and the iron in the yolk. While harmless, it can be prevented by following the exact cooking times and using an ice bath immediately after cooking.

Q: Can I make egg salad ahead of time?
A: Yes, egg salad can be made up to 3 days in advance when stored properly in an airtight container in the refrigerator. The flavors actually improve after the first day. Just give it a quick stir before serving.

Q: How can I make my egg salad less watery?
A: To prevent watery egg salad, make sure to pat the eggs completely dry after peeling and drain any excess liquid from the celery after chopping. Also, avoid using low-fat mayonnaise, which can become watery when mixed with other ingredients.

Q: What can I substitute for mayonnaise in egg salad?
A: You can replace mayonnaise with Greek yogurt, mashed avocado, or hummus. Keep in mind that these substitutions will change the flavor and texture of the final dish. When using Greek yogurt, add a little extra mustard to maintain the tangy flavor.