Egg Salad Recipe

The foundation of any great egg salad is the hard-boiled egg itself. Overcooked eggs become rubbery and dry, absorbing too much dressing and resulting in a chalky texture.

The 10-Minute Resting Method:

Cold Water Start: Place your eggs in a single layer at the bottom of a saucepan. Cover them with cold water, ensuring there is about an inch of water above the eggs. Starting with cold water helps the eggs cook evenly.
The Boil: Place the saucepan over medium-high heat and bring the water to a rolling boil.
The Rest: The moment the water reaches a vigorous boil, immediately turn off the heat, cover the pot with a tight-fitting lid, and set a timer for exactly 10 minutes. This residual heat gently cooks the eggs without violently bouncing them around, preventing cracked shells and tough whites.
The Ice Bath: As soon as the 10 minutes are up, use a slotted spoon to transfer the eggs directly into a bowl filled with ice water. Let them sit for at least 5 minutes. The sudden drop in temperature stops the cooking process instantly and causes the egg white to shrink slightly from the shell, making them infinitely easier to peel.
Step-by-Step Instructions
Prep the Eggs: After the eggs have completely cooled in the ice bath, gently tap them on the counter to crack the shell all over. Peel them under a gentle stream of cold running water to help wash away any lingering shell fragments.
Chop to Your Liking: Place the peeled eggs on a cutting board and chop them. For a chunkier, more rustic salad, cut them into larger pieces. For a smoother, more sandwich-friendly spread, chop them finely. Transfer the chopped eggs to a medium mixing bowl.
Mix the Dressing: In a separate, smaller bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice (or white vinegar), salt, and black pepper until completely smooth and emulsified.
Combine and Fold: Pour the creamy dressing over the chopped eggs. Add the finely diced red onion and chopped fresh herbs. Using a rubber spatula, gently fold the mixture together until the eggs are evenly coated. Be careful not to over-mix, or the salad will turn into a paste.
Chill and Serve: While you can serve it immediately, egg salad always tastes best when the flavors have had time to meld. Cover the bowl with plastic wrap and refrigerate for at least 15 to 30 minutes before serving. Taste one final time for seasoning, adding a pinch of salt if necessary.
Egg Salad Recipe
Tasty Variations and Add-Ins