This is an easy recipe (chop and mix) and a vintage classic. The dressing is where the magic is. It doubles as a sandwich spread, side dish, or light lunch served in lettuce leaves like ham salad.
Best egg salad
For hot days, grilling and outdoor gatherings, this quintessential salad is one of the must-make recipes! It's a vintage classic, super yummy and very quick to assemble, just like coleslaw and chicken salad.
It doubles as a spread or filling for an egg salad sandwich, a side dish for grilled meats, or a light lunch served in fresh lettuce leaves, just like we do with the old-fashioned ham salad mentioned at the beginning.
Testing notes
I like texture, and can argue that egg salad should be rustic and have a definite bite, so I chop the ingredients by hand. You can opt to mince them way smaller or even process them to achieve more of a paste-like consistency. It depends on your preference and the purpose for which you're using it.
Add the mayo dressing in two parts so you can adjust. It's easy to add but not to subtract. Too much dressing can overpower the salad's ingredients and make it too pasty or too rich. Add about ⅔, stir and see if it's creamy enough for you. Add more if necessary.
The nutmeg and cayenne pepper add a unique flavor, especially to the mayo. It sets the dressing apart, in my opinion. Don't overdo it. It's just a pinch of each to add something different.
Chill it before eating. Although you can eat it immediately after preparing it, several hours (and up to a day) allows the flavors to meld. The salad will be richer.
Taste and adjust. This is always a recommendation of mine with most savory dishes, as we all like different levels of salt, spices and so on. Always start with small amounts! Again, you can always add more, but it's hard to subtract.
Variations
- Add pickles for a slightly sour, intense flavor. Or use sweet pickle relish for a sweeter profile.
- Add spiciness with a little smoked paprika, cayenne pepper or a dash of Tabasco (or other hot sauce) for a spicy kick.
- Add crisp bacon bits.
- Add meat for a heartier salad, like chopped ham, turkey or chicken. It's great for leftovers.
One last thing
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Classic Egg Salad (quick and easy)
Ingredients
- 6 to 8 hard-boiled large eggs
- 4 tablespoons mayonnaise
- 1 teaspoon Dijon mustard, brown or yellow mustard works
- 1 tablespoon fresh lemon juice, or to taste
- 2 tablespoons chopped fresh parsley, dill also works
- 2 tablespoons chopped green onion, chives also work
- 1 tablespoon finely chopped shallot, about 1 medium
- ½ teaspoon salt
- ⅛ teaspoon black pepper
- pinch of ground nutmeg, I freshly grate the nutmeg pod
- pinch of cayenne pepper
- ⅛ teaspoon celery seeds, optional but I usually add them
- extra chopped green onion and/or parsley, to serve
Instructions
- In a small bowl, stir to mix 4 tablespoons mayonnaise, 1 teaspoon Dijon mustard and 1 tablespoon fresh lemon juice until smooth.
- Peel and chop 6 to 8 hard-boiled large eggs into small cubes, then place them in a mixing bowl.
- Add half of the dressing, 2 tablespoons chopped fresh parsley, 2 tablespoons chopped green onion, 1 tablespoon finely chopped shallot, ½ teaspoon salt, ⅛ teaspoon black pepper, a pinch of ground nutmeg, a pinch of cayenne pepper and ⅛ teaspoon celery seeds. Mix well until evenly coated. Add more dressing to taste.
- Refrigerate for 1 hour or more. Taste and adjust the seasonings. Remember the flavors will be more pronounced after it’s chilled and they have time to meld.
- Stir before serving. Garnish with extra chopped green onion and/or parsley. Use it as a sandwich filling or a side dish. Refrigerate leftovers well covered.
Notes
Let the water come to a boil, and count exactly 10 minutes from that moment. I use my phone timer. Drain and place eggs in a bowl with cold water. I place the saucepan in the sink under the running water for a minute or two. Let them cool down in the cold water for about 10 minutes and then at room temperature until you use them. Don't keep them in the water for hours until you need them, as that is what contributes to eggs having that greenish circle around the yolk. Some people transfer them to a bowl of ice water to stop the cooking process; I've never done that. Peel eggs as needed. Chilling it for an hour (a few in my opinion is better) makes it much more flavorful. So, making it in advance is a good idea.
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