Classic Egg Salad
Prep Time: 20 minutes | Cook Time: 14 minutes | Cool Time: 15 minutes | Total Time: 50 minutes | Serves: 4
So simple, yet so delicious. This Classic Egg Salad is not decked out with all sorts of interesting ingredients because it doesn’t need them. Just a few super-flavorful ingredients make this absolutely amazing! It’s creamy. It’s slightly tangy. It’s a perfect balance of flavor and textures.
Growing up, I skipped over it at family reunions. It looked suspicious as a kid, and eggs were not a favorite food growing up anyway. Isn’t it funny how food perceptions change as you grow older? I’m so glad I have learned to love this salad!
I enjoy eating this freshly made, right from the bowl. All I needed is a spoon. It is super-yummy on some hearty, whole grain bread, too!
If you want to make this low carb, use ¼ cup avocado mayonnaise instead of “real” mayo. Still delicious! I like Duke’s and Blue Plate brands for regular mayonnaise.
Stir your container of Greek yogurt if liquid has accumulated on the top after opening. It will separate sometimes, so just give it a quick stir.
Mustard is another one of those flavors I just didn’t like as a kid. Obviously, I outgrew that one. I love Boar’s Head Delicatessen Style grainy mustard or a horseradish grainy mustard in this egg salad. Lots of people use Dijon, which is good, too, but I love a little extra “oomph” these brands offer.
Some other additions that you might enjoy are finely diced red onion, finely diced celery, or a dill relish.
If you try this recipe, please, let me know. Tag me on social media, or feel free to email with your pictures and thoughts!
Enjoy!
Classic Egg Salad
Ingredients
- 8 large eggs
- 1/4 cup mayonnaise, see Notes
- 1/4 cup plain Greek yogurt
- 2 teaspoons grainy/stone-ground mustard, see Notes
- 1 tablespoon fresh chives, sliced thinly, see Notes
- 1/2 teaspoon lemon juice, fresh or bottled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon freshly cracked black pepper, or to taste
Instructions
For the hard-boiled eggs:
- In a medium sauce pot with a lid, place a steamer basket, or a double boiler insert. Add enough water to come up about 1” below the steamer basket. Bring the water to a boil.
- Add the eggs and lower the heat to a medium/gentle simmer. Place the lid on the top.
- Set your timer for 14 minutes. Overcooking eggs is what gives that purplish halo around the yolks. We are definitely trying to avoid that. It may take a round or two for you to find the perfect number of minutes, due to your heat source, boil rate, etc.
- While the eggs are steaming, fill a medium-size bowl with ice and water.
- After 14 minutes, turn the heat off and CAREFULLY remove the lid.
- Using a slotted spoon, remove the eggs from the pot and gently place them into the water bath.
- Allow the eggs to cool in the ice water for at least 15 minutes. Add more ice if needed to keep water very cold.
For the Egg Salad:
- In a medium bowl, add the mayonnaise, yogurt, mustard, chives, lemon juice, and dry seasonings. Stir well to combine.
- Carefully peel the eggs. Run them under a stream of water to be sure all tiny pieces of shells are removed. Place them onto a clean kitchen towel or paper towel to absorb any water.
- Chop all the eggs into ½” dice or smaller and add to the bowl with the mayonnaise mixture.
- Gently and thoroughly combine. Taste for seasonings like salt, lemon juice, and mustard and adjust as desired.
- You can serve this straight from a pretty bowl, or on whole grain bread with lettuce and tomato.
