Classic Egg Salad

5 from 5 votes

Here is a classic, no fuss recipe for Egg Salad, a lunch option that I always forget about. No more! This is the perfect recipe to use up all those boiled Easter eggs.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 366kcal

Author: The Food Charlatan

Ingredients

8 eggs
6 tablespoons mayonnaise
2 tablespoons mustard
1 teaspoon vinegar *
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon salt or more to taste
1-2 tablespoon chives minced
pepper to taste
1/4 teaspoon dried dill optional

Instructions

Begin by steaming your eggs. (Regular boiling works too!) Add about 1 or 2 inches of water to a small saucepan and bring to a boil. Add eggs to a steamer basket. When the water is boiling, place the basket over the water and cover tightly. Set a timer for 12 minutes. Leave the burner on the whole time so the water continues to boil.
Immediately plunge the eggs into very cold water. You're supposed to use ice, but I never do. I put the steamer basket in my plugged up sink and turn the faucet on cold. Remove the eggs from the basket (keep them in the water) as soon as you can, to get the hot metal out of the water.
Let the eggs cool. You can peel them whenever they are cool enough to handle.
Peel and slice the eggs. Or just add them to a medium bowl and smash them with a fork or pastry blender.
Add the rest of the ingredients, adjusting to taste.
You may prefer to chill the egg salad before eating.

Notes

*Instead of vinegar, sometimes I use 1 teaspoon fresh lemon juice. When I do this, I add 1 teaspoon of lemon zest as well. It gives the egg salad a really bright flavor!

You can of course boil the eggs instead of steaming them. I have never had consistent results with boiling so I prefer to steam. Try it out! No green yolks.

Nutrition

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