Classic Egg Salad

I haven’t always had a lovey-dovey relationship with summer picnic salads. You know the usual suspects: potato salad, macaroni salad, egg salad (and I’m sure there are more). Pretty much any “salad” that involved drowning perfectly good ingredients in so much mayonnaise that the actual contents of the salad become a mystery. I love mayonnaise for what it is – a condiment. A little smear on a sandwich or burger is great. When it drowns out perfectly good food? So not a fan. And so for a long time I avoided those types of dishes, until I uncovered some great recipes that let the good ingredients shine through and utilize the dressing for what it is meant to be – a condiment. With Easter around the corner and folks busting out their grills, I thought it would be a great time to start sharing some of these recipes with you! First up – egg salad.

I love eggs – scrambled, omelets, “dippy eggs” (hello Pittsburgh phrase!), in a chopped salad, and of course, I totally dig a good egg salad sandwich. Pita preferred.

As you can tell, this recipe calls for very little mayonnaise in relation to the amount of eggs and other ingredients; it’s the perfect balance. The softness of the eggs is contrasted nicely with the crunch of onions and celery, and the seasonings add just the right amount of flavor. This salad is officially a winner from someone who is semi-averse to mayonnaise-y salads 😉

Important Note: This is, hands down, the best method I have ever found for making perfect hard-boiled eggs. They come out perfectly cooked every single time. And totally easy!

One year ago: Honey-Vanilla Sour Cream Pound Cake

Did you make this recipe?
Leave a review »

Classic Egg Salad

Ingredients:

6 eggs

¼ cup mayonnaise

2 tablespoons minced red onion

1 tablespoon minced fresh parsley leaves

½ stalk celery, chopped fine (about 3 tablespoons)

2 teaspoons Dijon mustard

2 teaspoons lemon juice

¼ teaspoon salt

Ground black pepper


Directions:

1. Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let sit for 10 minutes. Meanwhile, fill a medium bowl with 1 quart water and 1 tray of ice cubes (or equivalent). Transfer eggs to ice water bath with slotted spoon; let sit 5 minutes, peel and dice medium.


2. Mix all ingredients together in medium bowl, including pepper to taste. Serve. (Can be covered and refrigerated overnight.)


Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!

(Recipe adapted from Cook's Illustrated, March 1999)


All images and text ©