If you’re craving a dish that’s the ultimate comfort food with a creamy, tangy twist, look no further than this Classic Egg Salad Recipe. It’s a timeless favorite that’s both simple and satisfying, bringing together perfectly cooked eggs with fresh herbs and just the right touch of mustard and mayo. Whether you’re making a quick lunch or a picnic treat, this egg salad will quickly become your go-to for an easy yet flavorful meal that never disappoints.
Ingredients You’ll Need
The beauty of this Classic Egg Salad Recipe lies in its straightforward ingredients that pack incredible flavor and texture. Each component plays a crucial role, from the creamy mayonnaise to the crisp freshness of herbs, creating a balanced and vibrant salad.
- 6 eggs, room temperature: Hard-boiled and chopped, these are the star ingredient providing rich creaminess and protein.
- ¼ cup red onion, finely diced: Adds a mild tang and a hint of crunch that brightens the salad.
- ¼ cup mayonnaise: Brings the creamy texture essential for that classic smooth mouthfeel.
- 1 tablespoon Dijon mustard: Gives a gentle zing and depth, elevating the flavors beautifully.
- 2 tablespoons parsley, finely diced: Offers freshness and a subtle earthiness to the mix.
- 2 tablespoons chives, finely diced: Imparts delicate oniony notes, balancing the overall taste.
- 1 teaspoon lemon juice: A bright burst of acidity that cuts through richness perfectly.
- Kosher salt and freshly ground black pepper, to taste: Essential seasoning that enhances every bite.
How to Make Classic Egg Salad Recipe
Step 1: Cook the Eggs Perfectly
Start by placing your eggs in a pot and covering them with cold water. Bring the water to a lively boil, then reduce the heat to a gentle simmer for about 10 to 12 minutes to achieve perfectly hard-boiled eggs. This step ensures your eggs will have the ideal texture—not rubbery but firm enough to chop nicely.
Step 2: Cool and Peel the Eggs
Once cooked, immediately cool your eggs under cold running water or into an ice bath to stop the cooking process. This quick cooling not only makes peeling easier but also helps maintain a bright yolk color. Peel gently to keep your egg pieces intact and neat.
Step 3: Chop the Eggs
After peeling, chop the eggs into small, bite-sized pieces. This size lets the salad have a great balance of creamy yolks and tender whites in every spoonful, setting a wonderful base for the rest of your ingredients.
Step 4: Mix the Salad
In a large bowl, combine your chopped eggs with finely diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice. This combination brings together creaminess, zing, and fresh herbal notes that define the Classic Egg Salad Recipe flavor profile.
Step 5: Season to Perfection
Season with kosher salt and freshly ground black pepper to your preference. These simple seasonings are the finishing touches that pull all the flavors together, allowing each ingredient to shine.
Step 6: Chill and Serve
Mix everything well to ensure even coating and flavors. Chill your egg salad before serving—it really lets the flavors meld and develops that classic taste we all love.
How to Serve Classic Egg Salad Recipe
Garnishes
Sprinkle extra fresh chives or chopped parsley on top for a vibrant and inviting presentation. A few paprika flakes or a dash of smoked paprika can also add a beautiful color contrast and a subtle smoky note.
Side Dishes
Pair your Classic Egg Salad Recipe with crunchy sliced cucumbers, crisp lettuce leaves, or buttery toasted bread for a delightful meal. It also makes a perfect companion to light soups or fresh fruit salad, rounding out the meal with refreshing textures.
Creative Ways to Present
Try serving this egg salad stuffed inside avocado halves or scooped onto crunchy crackers for bite-sized appetizers. You can also pile it between toasted brioche buns with leafy greens for an irresistible sandwich experience that will impress anyone at your table.
Make Ahead and Storage
Storing Leftovers
Place leftover egg salad in an airtight container and store it in the refrigerator. It stays fresh and delicious for up to 3 days, making it perfect for quick lunches or last-minute snacks during your busy week.
Freezing
Because of the mayonnaise and fresh herbs, freezing egg salad is not recommended as the texture and flavor can deteriorate significantly after thawing. It’s best enjoyed fresh or refrigerated.
Reheating
This Classic Egg Salad Recipe is best served chilled, so reheating is not necessary. Simply take it out of the fridge and give it a gentle stir before serving to refresh the flavors.
FAQs
Can I use other herbs besides parsley and chives?
Absolutely! Dill, tarragon, or basil can add interesting twists to your egg salad. Feel free to experiment and find your favorite herbal combination.
Is it possible to make this recipe vegan?
While this Classic Egg Salad Recipe is egg-based, you can create a vegan alternative using mashed chickpeas or tofu along with vegan mayonnaise and similar seasonings for comparable texture and flavor.
What type of mustard works best?
Dijon mustard is preferred for its smooth and tangy flavor, but you can also try whole grain mustard for added texture or yellow mustard for a milder taste.
How do I prevent the eggs from having a green ring around the yolk?
Cooling the eggs quickly after boiling and not overcooking them helps prevent the greenish-gray ring, keeping your egg salad looking fresh and appetizing.
Can I add other ingredients like celery or pickles?
Yes! Adding diced celery or pickles can provide extra crunch and a zesty kick. Just keep the additions balanced so the Classic Egg Salad Recipe’s traditional flavors remain front and center.
Final Thoughts
This Classic Egg Salad Recipe is a timeless treasure that’s easy to make, endlessly versatile, and absolutely delicious. I can’t encourage you enough to give it a try and see how such simple ingredients come together in perfect harmony. Whether for a quick bite or a lovely spread, this recipe will soon become a beloved staple in your kitchen.
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Classic Egg Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
Description
A classic, creamy egg salad made with hard-boiled eggs, fresh herbs, and a tangy Dijon mustard dressing. Perfect for sandwiches, wraps, or a light salad on its own.
Ingredients
Egg Salad Ingredients
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Boil the eggs: Place the eggs in a pot and cover them with cold water. Bring the water to a boil over medium-high heat, then reduce the heat and let the eggs simmer for 10 to 12 minutes until hard-boiled.
- Cool the eggs: Remove the eggs from the boiling water and cool them immediately under cold running water or place them in an ice bath to stop the cooking process and make peeling easier.
- Peel and chop: Once the eggs are completely cool, peel off the shells carefully, then chop the eggs into small, bite-sized pieces.
- Mix ingredients: In a large mixing bowl, combine the chopped eggs, finely diced red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice.
- Season: Add kosher salt and freshly ground black pepper to taste, adjusting the seasoning to your preference for a balanced flavor.
- Combine and chill: Mix all ingredients thoroughly until well combined. Serve the egg salad chilled for the best flavor and texture.
Notes
- For best results, use eggs at room temperature to prevent cracking during boiling.
- Mayonnaise can be substituted with Greek yogurt for a lighter, tangier version.
- Fresh herbs like dill or tarragon can be added for variation.
- Egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve on whole grain bread or lettuce wraps for a wholesome meal.
