Classic Egg Salad (quick and easy)
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.
Servings 4 servings
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
To hard boil eggs: place the eggs in a single layer (ideally) in a pot. Cover with tap water by about 1-2 inches. Sprinkle with a little salt or a drizzle of vinegar; it will prevent the egg whites from spreading much in case an eggshell cracks while cooking.
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.
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.
