Egg salad is a classic, fuss-free dish that fits perfectly into any cooking repertoire. Whether you're making a quick lunch or a refreshing side, this recipe brings together simple ingredients to create a creamy, flavorful, and satisfying meal. Inspired by John Kanell’s approach from Preppy Kitchen, this egg salad recipe is your new go-to for easy cooking, recipes, and bon appétit moments.
Preparing the Perfect Eggs
The foundation of a great egg salad is perfectly boiled eggs with creamy yolks. Start by filling a large pot with about two inches of water and bring it to a rolling boil over high heat. Once boiling, reduce the heat to medium to maintain a gentle simmer.
Carefully add eight eggs using a spider or slotted spoon to avoid cracking. For a creamy yolk, boil the eggs for 11 minutes. If you prefer a firmer, crumbly yolk, add a couple of extra minutes. Alternatively, you can place eggs in cold water, bring to a boil, then turn off the heat and let the eggs sit for 10 minutes—choose the method that suits your style best.
Fresh Herbs and Aromatics for Flavor
While the eggs cook, prepare the flavor base. Finely chop about two tablespoons (40 grams) of shallots. Shallots belong to the onion family but have a more subtle, sophisticated flavor that complements the eggs beautifully.
Add at least one tablespoon each of freshly chopped dill and parsley. The dill’s fresh aroma is irresistible and adds a lovely brightness. Avoid using the stems for the best texture and flavor.
Cooling and Peeling the Eggs
Once your eggs are done, transfer them immediately to an ice bath— a large bowl filled with ice and water. This quick cooling step stops the cooking process and makes peeling much easier.
After about five minutes, crack the eggs and peel them carefully. Older eggs tend to peel better, so this recipe is perfect for using eggs that are approaching their expiration date.
Chopping and Assembling the Egg Salad
Give your peeled eggs a rinse to remove any tiny shell fragments, then pat them dry with a clean towel to avoid extra moisture in your salad. Chop the eggs to your preferred size—smaller pieces work best for a classic egg salad texture.
Next, combine the eggs, parsley, and shallots in a large bowl. For the creamy binder, add about a third of a cup of mayonnaise, Greek yogurt, or sour cream—whichever you prefer. This keeps the salad creamy without overwhelming the eggs. Add one tablespoon of Dijon mustard for a subtle kick, half a teaspoon of salt, and a quarter teaspoon of cracked black pepper.
Brighten things up with a tablespoon of freshly squeezed lemon juice. If you don’t have lemon, vinegar or even pickle juice works wonderfully as a tangy substitute.
Customizing Your Egg Salad
Think of this recipe as a blank canvas—perfect for experimenting with your favorite add-ins. Some popular mix-ins include:
- Crunchy celery or apple pieces
- Tangy pickles or capers
- Sweet grapes for a surprising twist
- Fragrant tarragon for an herbal note
Whether you enjoy your egg salad plain, on toast, in a sandwich, or over fresh greens, the possibilities are endless and delicious.
Serving Suggestions and Final Touches
This egg salad is creamy, tangy, herby, and packed with flavor. It’s perfect for a light lunch or a refreshing side dish on a hot day. Spoon it over toast, pair it with avocado, or serve it alongside your favorite greens for a wholesome meal.
Enjoy the balance of creamy mayo (or your chosen substitute), fresh herbs, and perfectly cooked eggs that make this egg salad a staple in any kitchen.
Discover the joy of simple cooking, recipes made easy, and bon appétit moments with this classic egg salad. It’s a recipe that welcomes creativity and guarantees satisfaction every time.
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