My Definitely-Double-the-Recipe Egg Salad

A perfect egg salad that you can never have enough of. My advice - double the recipe in advance because this salad is gone in a second.

by Krutit
written by Krutit
Jump to Recipe Print Recipe
Perfect Egg Salad. Photo: Tal Sivan-Ziporin

When I want to indulge or treat myself, I make this egg salad. And the big problem with it? It’s really never enough. No matter how many eggs I cook or how many people eat it, it’s always gone in a second. So learn from me and make double (maybe triple?) the amount in advance.

Just without the raw onion, okay?

Perfect Egg Salad

Print
Serves: 4 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 6-7 eggs
  • 1 heaping tablespoon smooth Dijon mustard
  • 4 tablespoons high-quality mayonnaise (you can use light mayo)
  • 1/3 bunch chives - must!
  • A little salt - depending on the saltiness of the mayonnaise
  • 1/4 teaspoon ground black pepper

Instructions

- Chop the chives into thin rings. We want small dots of chives here, not a bite with half a stalk, so chop them very thinly. - Boil the eggs for 10 minutes and immediately transfer them to cold water to make them easier to peel. - Peel and dice the eggs. You can also grate the thick part. Transfer to a bowl. - Add the rest of the ingredients to the bowl and mix. Taste before adding any salt—it really depends on the saltiness of the mustard and mayonnaise—but don't skip the black pepper. - The salad is at its best served at room temperature.

Perfect Egg Salad. Photo: Tal Sivan-Ziporin

Serve with a fresh baguette or challah. Photo: Tal Sivan-Ziporin

Notes

- Please don't add raw onions, green onions, purple onions, or any vegetable with a very dominant flavor. The whole point of this salad is its delicacy, not its sting. Only finely chopped chives are appropriate here in my opinion. - If you grate the eggs, you will get a salad that can also be spread more easily on bread. - It's important to cook the eggs here until they are hard so that they are easy to cut and/or peel, so 10 minutes will do the trick.

You may also like

Stir-Fried Glass Noodles with Vegetables

Flourless Chocolate Brownie Mousse Cake

2-Ingredient Bagels — No Kneading, No Yeast

Roast Chicken in Onion Confit

Sweet Cheese Blintzes

Crust Hack Mushroom Quiche

Mini “God’s Pastries” – Dangerously Delicious Cheese Phyllo...

Oven-Baked Salmon with Mustard & Silan

Crispy Noodle Cabbage Salad

How to Make Homemade Ice Cream (Only 2-Ingredients...

Leave a Comment

Save my name, email, and website in this browser for the next time I comment.

Are you sure want to unlock this post?
Unlock left : 0
Are you sure want to cancel subscription?
-
00:00
00:00

Queue

Update Required Flash plugin
-
00:00
00:00