Classic Egg Salad

Classic egg salad is tres chic for being something so simple and comforting. A few ingredients, a little time, and some sassy garnishes make this dish one for the ages.

Just when you thought the egg market had been oversaturated…the egg chronicles triumphantly make their return! But today we approach our humble friend from a slightly different angle. We’re taking it retro style in fact.

Classic Egg Salad

Egg salad is admittedly not the sexiest dish on the menu. I mean, I wouldn’t dare put it up against a lacey-edged, runny yolk, fried guy any day of the week. BUT…guess what you can’t have when you’re all kinds of pregnant. Yeah.

So, instead I’m veering away from runny yolk sex appeal, and straight into the arms of old school, ladies who lunch(eon), CLASS. And what is classier than egg salad? Nothing, that’s what – not even Ron Burgundy (such a current reference). Oh and even classier than that – it’s also incredibly easy. So keep on reading for a foolproof, super cinchy way to boil eggs, and turn those little guys into the egg salad of your dreams – because obviously that’s what we’re all dreaming about.

Ingredients for Classic Egg Salad

• Eggs – Of course if you can find fancy, farmer’s market ones, go for it! But me, I’m partial to whatever I pick up at the grocery store. I’m trying to be more woke in 2020, but we go through a lot of eggs.
• Mayo – Again, the better quality mayo you can get, the better your salad will be. But because we’re not using all that much, don’t sweat it. Why not so much mayo you ask? Well because these eggs are just barely hard cooked, which means that the yolks are not a dry, Sahara desert, landscape waiting to suck up all available moisture in sight.
• Mustard – Just a (big) dab’ll do ya. But don’t skip it, as it gives the egg salad a more grownup quality so it reads more tea time and less play time.
• Fresh herbs – Go for tender ones, like parsley, chives, or basil. I’d steer clear of woody ones like sage, thyme, or rosemary.
• Rice vinegar – I like rice vinegar (the unseasoned kind) because it adds a light hit of acid without too much extra flavor. Lemon juice would also work.
• Salt & Pepper – Because all savory things need the S and P. But don’t overdo it with the salt, as both the mayo and the mustard are already a little salty on their own.

How to Make The Best Simple Egg Salad

95% of this recipe is about cooking the perfect hard boiled egg. The rest is really just mashing and mixing. So here’s a lot about my fool proof method for the perfect hard cooked egg, and a little bit on mashing and mixing.

1. Heat about about one inch of water (yes you heard me right) over medium-high heat, in a heavy bottomed sauce pan until it reaches a rapid simmer.
2. Carefully add your eggs (this recipe calls for 8, but you can add as few or as many as you’d like as long as the pot isn’t crowded – meaning the eggs have room to move around without bashing into each other too much). Cover with a tight fitting lid and turn the heat down to medium-low and set a timer for 9 minutes, exactly.
3. While your eggs simmer, fill a large bowl with ice and cold water and set aside.
4. When your timer rings quickly pull your eggs from the hot water and plunge them immediately into your prepared ice water bath. Let the eggs have a chilly swim for about two minutes.
5. Peel each egg by cracking them on the counter several times (so the shell is fractured all over). Rinse each egg before placing on a clean paper towel to drain away any excess water.
6. Add your eggs to clean bowl with the mayo, mustard, herbs, rice vinegar, salt, and pepper. Mash with fork until eggs are broken down to your liking and the mixture is thoroughly combined.
7. Chill for at least 30 minutes before serving.

Helpful Tips

Simple foods can be tricky, but with some helpful tips you’ll totally be in business – the egg salad business.

• Steaming instead of boiling is a super efficient way to cook eggs. Just make sure however many eggs you cook that they don’t crowd one another in the pot.
• Make sure your lid has a tight fitting lid, so the steam stays in the pot.
• Once the lid goes on, lower the heat to maintain a simmer, not a boil. You don’t want to bust open your eggs, just get em cooked.
• For a just barely hard boiled egg, set your timer for exactly 9 minutes. 7 minutes is perfect for soft boiled, 8 minutes for a custardy yolk (like you might see in a comforting bowl of ramen).
• Once the timer rings, immediately plunge the eggs into an ice bath to stop the cooking and help make the shell easier to peel.
• When peeling your eggs, crack them on the counter several times until the entire surface of the shell is full of tiny fractures and fissures.
• Peeling under running water is helpful for getting underneath the thin membrane that sits between the egg and the shell.
• Be frugal with the salt until you’ve had a chance to thoroughly mix your egg salad. Then taste it and add more as you see fit.

How to Serve

I like mine chilled, open-faced, on a piece of lightly toasted seedy, whole-grain bread. Egg salad is also MADE for garnishes. Some extra fresh herbs, a tangle of pickled red onions, or shavings of crisp radish and salty parm would all be great. Also hot sauce – always a good idea.

And if you’re putting this on the table for a fancy lunch, a healthy brunch, or just an afternoon snack, feel free to supplement with one of these fresh and tasty dishes.

• Carrot Ginger Soup with Chimichurri
• Easy Lemon Hummus
• Peach Caprese Salad
• Healthy Mint Chocolate Smoothie

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