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Amazing 6-Ingredient Classic Egg Salad Recipe

egg salad
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This is Kenji and Amaya’s Best Creamy, Classic Egg Salad Recipe. We share our secrets for achieving the perfect, slightly tangy texture ideal for sandwiches, picnics, or quick lunches.

Ingredients

Scale
  • 6 large eggs
  • 1/4 cup mayonnaise (use your favorite creamy brand)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sweet pickle relish (optional, for tang)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh chives, finely chopped (for garnish and flavor)

Instructions

  1. Place eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over high heat.
  2. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 10 minutes for perfect hard-boiling.
  3. Transfer the eggs to an ice bath immediately to stop the cooking. Let them cool completely, about 10 minutes.
  4. Peel the cooled eggs. Coarsely chop the eggs with a knife. You want some texture remaining.
  5. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, pickle relish (if using), salt, and pepper.
  6. Gently mix the ingredients until just combined. Do not overmix, or the salad will become paste-like. You want creamy chunks.
  7. Taste and adjust seasoning if necessary.
  8. Stir in the fresh chives just before serving.
  9. Serve immediately on toasted bread, crackers, or lettuce cups.

Notes

  • For extra tang, add 1/2 teaspoon of white vinegar to the mix.
  • If you prefer a very smooth texture, mash a portion of the eggs with a fork before mixing.
  • This salad is excellent made a few hours ahead; the flavors meld nicely.

Nutrition

Find it online: https://whiskdaily.com/best-creamy-classic-egg-salad-recipe/