Description
This classic deli-style egg salad is creamy, tangy, and packed with flavor. Made with hard-boiled eggs, mayonnaise, Dijon mustard, celery, and green onions, it’s perfect for sandwiches or as a satisfying snack. The recipe emphasizes gentle mashing for a great texture, and chilling improves the flavors for a truly delicious egg salad experience.
Ingredients
Egg Salad Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely diced celery
- 1 tablespoon white vinegar
- 1/4 teaspoon white pepper (plus more to taste)
- 1 1/2 teaspoons Diamond Crystal Kosher salt (plus more to taste)
- 3 tablespoons green onion (finely diced)
Instructions
- Boil the eggs: Place the eggs in a pot and add water covering them by about 1/2 inch. Bring the water to a boil, then cover the pot and remove it from the heat. Let the eggs sit covered for 15 minutes to cook through gently.
- Ice bath and peel: Prepare a large bowl with ice water. Transfer the eggs into this ice bath and let them cool for 10 minutes. Once cooled, peel the eggs carefully.
- Chop and mash eggs: Roughly chop the peeled eggs and place them in a bowl. Using your hands, gently mash the eggs, making sure to keep some larger pieces intact to add texture to the salad.
- Combine ingredients: Add the finely diced celery, green onions, mayonnaise, Dijon mustard, white vinegar, salt, and white pepper to the bowl with the eggs. Mix everything well until the salad is evenly coated. Taste and adjust salt and pepper as needed.
- Chill before serving: Though the egg salad can be enjoyed immediately, it’s best to refrigerate it for at least two hours, or preferably overnight, to allow the flavors to meld and develop fully. Serve chilled and enjoy!
Notes
- Use fresh eggs for best results, and older eggs peel easier if refrigerated for a few days before boiling.
- For a creamier texture, you can add more mayonnaise according to taste.
- Try adding a pinch of paprika or chopped dill pickles for variation.
- Egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- If you prefer, substitute white vinegar with lemon juice for a slightly different tang.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American