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Egg salad is a timeless classic that deserves a place in every sandwich, wrap, or snack lineup. But what sets apart an ordinary egg salad from one that truly wows? The secret lies in a few key techniques and ingredients that elevate this simple dish to gourmet status. Follow this chef-approved recipe to create the creamiest, most flavorful egg salad you’ve ever tasted!
Why This Recipe Stands Out
This egg salad isn’t your average mayo-and-egg mix—it’s packed with fresh herbs, zesty seasonings, and just the right balance of tangy acidity. By mastering the art of perfectly boiled eggs and incorporating unexpected yet delightful additions, you’ll transform a humble dish into something extraordinary. Whether served as a sandwich filling, atop toast, or scooped up with crackers, this egg salad will leave everyone asking for seconds.
Ingredients You’ll Need
For the Eggs:
6 large eggs , at room temperature (for easier peeling)
Ice water, for chilling cooked eggs
For the Dressing:
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar (or lemon juice for brightness)
1/4 teaspoon salt
1/4 teaspoon black pepper , freshly ground
Pinch of paprika (smoked paprika adds depth)
For Extra Flavor:
2 tablespoons chopped fresh chives (or green onions)
1 tablespoon chopped fresh dill (or parsley)
1/4 teaspoon garlic powder (optional, but enhances flavor)
Dash of hot sauce (e.g., Tabasco) for heat (optional)
Step-by-Step Instructions
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