- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Serves
- 4
Ingredients
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- 120 g
- 1 tbsp
- 1 tbsp
- 2 tbsp
- ½ tsp
- ¼ tsp
- ¼ tsp
Process
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Place the eggs in a single layer in a saucepan and cover with cold water by about 2.5 cm. Bring to a rolling boil over high heat, then immediately cover, remove from heat, and let sit for 10 minutes.
While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes. After 10 minutes, transfer the eggs to the ice bath and let cool for at least 5 minutes.
Peel the cooled eggs under running water or in the ice bath. Pat dry with paper towels, then chop into roughly 1 cm pieces.
In a medium bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until smooth.
Add the chopped eggs, chives, and celery (if using) to the bowl. Gently fold with a spatula until everything is evenly coated. Taste and adjust salt and pepper.
Cover and refrigerate for at least 15 minutes to let the flavors meld. Garnish with smoked paprika before serving, if desired.
Kitchen notes
Kitchen notes
- The most common mistake is overcooking the eggs, which causes a green ring around the yolk and a sulfurous smell. Start with boiling water and use the 10-minute off-heat method for creamy yolks.
- For easier peeling, use eggs that are at least a week old. Fresh eggs are harder to peel because the albumen is more acidic and sticks to the shell.
- Do not overmix after adding the eggs; gentle folding keeps the texture chunky and prevents a pasty consistency.
Substitutions
- mayonnaise→Greek yogurt
- Dijon mustard→yellow mustard
- chives→green onions
- celery→pickle relish
Storage & reheating
Store egg salad in an airtight container in the refrigerator for up to 3 days. Do not leave at room temperature for more than 2 hours. To serve, enjoy cold or let sit at room temperature for 10 minutes for best flavor. Do not freeze; the texture becomes watery and grainy upon thawing.
FAQ
The questions we get asked most
Why did my egg salad turn out watery?
Watery egg salad usually comes from undercooked eggs or not draining the chopped eggs well. After peeling, pat the eggs dry with paper towels before chopping. Also, if you add celery or other vegetables, make sure they are finely diced and patted dry.
Can I make egg salad ahead of time?
Yes, egg salad can be made up to 24 hours in advance. Store it in an airtight container in the fridge. The flavors actually improve after a few hours as they meld. Give it a quick stir before serving.
How long does egg salad last in the fridge?
Properly stored in an airtight container, egg salad keeps for up to 3 days in the refrigerator. After that, the texture deteriorates and the risk of foodborne illness increases. Always discard if it smells off or looks slimy.
Can I freeze egg salad?
Freezing is not recommended. The mayonnaise separates and becomes watery, and the egg whites turn rubbery. It is best to make only as much as you will eat within a few days.
How do I know when the eggs are hard-boiled?
After the 10-minute off-heat period, the eggs should be fully cooked with firm whites and creamy yolks. If you cut one open and the yolk is still runny, return the eggs to boiling water for 1-2 more minutes. For perfectly centered yolks, use the ice bath immediately after cooking.
Can I use a different type of mustard?
Yes, yellow mustard or whole-grain mustard both work well. Dijon gives a sharper flavor, while yellow is milder. Adjust the amount to taste, starting with 1 teaspoon if using a stronger variety.
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