Best Egg Salad Recipe

Eggs: The main ingredient, providing protein and a creamy texture when chopped.

Mayonnaise: Adds creaminess and richness to the salad.

Mustard: Brings a tangy flavor that complements the eggs.

Dill: Fresh herb that adds a unique, slightly tangy flavor.

Lemon juice: Adds a bright, zesty note to the salad.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the flavor.

To achieve perfectly hard-boiled eggs, start by placing them in a pot and covering them with cold water. Bring the water to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the eggs simmer for exactly 10 minutes. Immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier. This method ensures the yolks remain creamy and the whites firm, providing the ideal texture for your egg salad.

• hard-boiled eggs - Substitute with firm tofu: Firm tofu can mimic the texture of eggs and can be seasoned to taste similar.

• mayonnaise - Substitute with Greek yogurt: Greek yogurt provides a creamy texture and tangy flavor with fewer calories and more protein.

• mustard - Substitute with Dijon mustard: Dijon mustard offers a more refined and slightly spicier flavor profile.

• chopped fresh dill - Substitute with chopped fresh parsley: Parsley provides a fresh, slightly peppery taste that complements the other ingredients.

• fresh lemon juice - Substitute with apple cider vinegar: Apple cider vinegar adds a similar acidity and tanginess to the dish.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar spiciness but with a slightly different flavor profile.

• Ensure the egg salad is completely cool before storing to maintain its freshness and texture.
• Transfer the egg salad into an airtight container to prevent it from absorbing any unwanted odors from the fridge.
• Store the container in the refrigerator, where it can stay fresh for up to 3-5 days. Make sure to place it on a middle shelf where the temperature is consistent.
• If you plan to freeze the egg salad, be aware that the texture may change slightly. The mayonnaise can separate, and the eggs might become a bit rubbery.
• To freeze, spoon the egg salad into a freezer-safe container or a resealable freezer bag. Leave a little space at the top for expansion.
• Label the container with the date so you can keep track of its freshness. The egg salad can be frozen for up to 1 month.
• When ready to use, thaw the egg salad in the refrigerator overnight. Give it a good stir to reincorporate any separated ingredients.
• For the best taste and texture, consider adding a fresh dollop of mayonnaise and a sprinkle of fresh dill after thawing to revive the flavors.

• Gently warm the egg salad in a non-stick skillet over low heat, stirring occasionally to ensure even heating. This method helps maintain the creamy texture without overcooking the eggs.
• Place the egg salad in a microwave-safe dish and cover it with a damp paper towel. Heat on low power in 15-second intervals, stirring in between, until it reaches your desired temperature. This prevents the mayonnaise from separating.
• For a unique twist, spread the egg salad on a slice of bread and toast it in a toaster oven or under a broiler for a few minutes. This creates a warm, open-faced sandwich with a delightful crunch.
• If you prefer a cold egg salad, simply let it sit at room temperature for about 15-20 minutes before serving. This takes the chill off without altering the texture or flavor.

• Pot: Used to boil the eggs by covering them with water and bringing them to a boil.

• Stove: Provides the heat source to bring the water to a boil and simmer the eggs.

• Timer: Helps to keep track of the 10-minute simmering time for the eggs.

• Slotted spoon: Useful for removing the eggs from the hot water once they are done boiling.

• Bowl of ice water: Used to cool the eggs quickly after boiling to make them easier to peel.

• Cutting board: Provides a stable surface to chop the peeled eggs into small pieces.

• Chef's knife: Used to chop the peeled eggs into small pieces.

• Mixing bowl: Used to combine the chopped eggs with mayonnaise, mustard, dill, lemon juice, salt, and black pepper.

• Measuring cups: Used to measure out the ¼ cup of mayonnaise.

• Measuring spoons: Used to measure out the 1 tablespoon of mustard, 1 tablespoon of chopped fresh dill, 1 tablespoon of fresh lemon juice, ¼ teaspoon of salt, and ¼ teaspoon of freshly ground black pepper.

• Spoon: Used to stir the ingredients together until well combined.

• Serving dish: Used to serve the egg salad on bread, crackers, or as a side dish.

Boil eggs in advance: Boil and store hard-boiled eggs in the fridge for up to a week to save time on busy days.

Use an egg slicer: An egg slicer can quickly and uniformly chop your eggs, speeding up the preparation process.

Pre-mix dressing: Combine mayonnaise, mustard, dill, lemon juice, salt, and pepper ahead of time and store in the fridge.

Peel eggs easily: After boiling, place eggs in an ice bath for a few minutes to make peeling easier and faster.