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This creamy, protein-packed egg salad strikes the perfect balance between simplicity and flavor. The combination of tender eggs with crisp celery and fresh herbs creates a versatile dish that works beautifully as a sandwich filling or atop a bed of greens for a lighter meal.
I discovered this recipe during a particularly busy work week and it quickly became my go-to lunch solution. The first time I served it to my husband, he declared it better than his favorite deli version, and now it's in our regular meal rotation.
Ingredients
- Fresh celery: Adds essential crunch and freshness to balance the creamy eggs. Look for crisp stalks with bright green leaves.
- Chives: Provide a delicate onion flavor without overwhelming the dish. Choose bunches with vibrant green color.
- Fresh parsley: Brings brightness and color. Flat-leaf varieties offer stronger flavor than curly parsley.
- Lemon juice: Adds acidity that balances the richness. Always use fresh rather than bottled for best flavor.
- Mayonnaise: Creates the creamy base. Choose a good quality mayo for the best results.
- Dijon mustard: Adds tangy depth and helps emulsify the dressing. French brands typically offer more complex flavor.
- Perfectly hard-boiled eggs: Form the heart of this recipe. Look for eggs with bright orange yolks for the richest color and flavor.
- Sandwich bread: Optional but creates a perfect vessel for enjoying egg salad. Sourdough or whole grain add extra texture and flavor.
- Bibb lettuce: Optional but adds a fresh crunch to sandwiches. Look for heads with tender, buttery leaves.
Step-by-Step Instructions
- Prep the vegetables:
- Finely dice the celery into uniform pieces about 1/8-inch square for consistent texture in every bite. Chop the chives and parsley as finely as possible to distribute their flavor throughout. The fresh herbs should be added just before mixing to preserve their vibrant color and aroma.
- Create the dressing:
- Combine the mayonnaise, Dijon mustard, lemon juice, salt, and pepper in your mixing bowl before adding the eggs. This ensures even distribution of flavors throughout the finished salad. Whisk until completely smooth with no streaks of mustard visible.
- Prepare the eggs:
- Dice the peeled hard-boiled eggs into approximately 1/4-inch pieces. For best texture, avoid overworking the eggs as you cut them. Some people prefer a chunkier texture while others like a finer dice, so adjust to your preference.
- Combine and season:
- Gently fold the diced eggs into the dressing mixture using a rubber spatula rather than a spoon. This folding motion preserves the texture of the eggs without breaking them down too much. Taste and adjust seasonings as needed, as eggs tend to absorb salt.
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The Dijon mustard is truly my secret weapon in this recipe. My grandmother always insisted on using the authentic French variety, claiming its complex flavor profile elevated simple egg salad from ordinary to extraordinary. She would serve this at every family gathering alongside her famous deviled eggs.
Storage Tips
Egg salad keeps best when stored in an airtight container with minimal air space. Place plastic wrap directly on the surface of the salad before sealing the container to prevent oxidation and maintain freshness. This extra step makes a noticeable difference in preserving both texture and flavor, especially if you're making it a day or two ahead.
While the salad will keep for up to three days in the refrigerator, the texture is at its peak within the first 24-48 hours. After that, the celery begins to soften and the herbs may darken slightly. For the best experience, consume within two days of preparation.
Customization Ideas
This egg salad recipe serves as a wonderful canvas for creative additions. For a Mediterranean twist, fold in chopped olives, capers, and a pinch of dried oregano. The briny elements complement the creamy eggs beautifully and transform the dish entirely.
For added protein and texture, consider mixing in flaked tuna or chopped shrimp. This variation works especially well when serving the salad over greens rather than as a sandwich filling. The seafood adds a delicate sweetness that pairs wonderfully with the herbs.
Spice lovers can incorporate diced jalapeño or a dash of hot sauce for heat. The cooling effect of the eggs and mayonnaise balances the spice, creating a harmonious blend of flavors. Start with a small amount and adjust according to your preference.
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Serving Suggestions
Beyond the classic sandwich, this egg salad shines when served in creative ways. Spoon it into endive or romaine leaves for elegant, handheld appetizers that are perfect for gatherings. The crisp lettuce provides a refreshing contrast to the creamy filling.
For a sophisticated brunch option, spread the egg salad on toasted baguette slices and top with thinly sliced radishes and extra fresh herbs. The combination of textures and the peppery bite from the radishes elevates this humble dish to something special.
It also makes a wonderful protein addition to a composed salad plate. Arrange a scoop alongside roasted vegetables, pickled items, and quality crackers for a satisfying desk lunch or light dinner that requires no reheating.
Commonly Asked Questions
- → How long does homemade egg salad stay fresh in the refrigerator?
Homemade egg salad will stay fresh in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, consume within 2 days.
- → Can I make egg salad without mayonnaise?
Yes, you can substitute Greek yogurt, mashed avocado, or hummus for the mayonnaise. Each alternative will provide a different flavor profile while still maintaining creaminess.
- → What's the best way to hard-boil eggs for egg salad?
Place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 9-12 minutes. Transfer immediately to an ice bath to stop cooking and prevent gray rings around the yolks.
- → What other mix-ins work well in egg salad?
Popular additions include diced red onion, pickles or relish, diced bell peppers, capers, olives, bacon bits, or a dash of curry powder. You can also add diced avocado just before serving for extra creaminess.
- → How can I serve egg salad besides in sandwiches?
Egg salad works beautifully as a topping for crackers, stuffed in tomatoes or avocado halves, served on a bed of greens, wrapped in lettuce leaves for a low-carb option, or used as a filling for deviled eggs.
- → What's the secret to keeping egg salad from becoming watery?
Make sure your hard-boiled eggs are completely cooled before dicing. Pat celery and herbs dry after washing, and if possible, let the salad chill for 30 minutes before serving to help flavors meld and excess moisture to absorb.