Description
How do you make the perfect egg salad? In our recipe, we focus on a simple mix of ingredients to honor this lunchtime classic.
Ingredients
Scale
- 6 large eggs
- 1/2 medium shallot, finely chopped (about 1/8 cup)
- 4 chive stems, finely chopped (about 1 tablespoon)
- 1/4 lemon, juiced (about 1/2 tablespoon)
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper, plus more to taste
Instructions
- Fill a large pot 3/4 of the way full with water, and bring to a boil on the stovetop over high heat.
- Once at a boil, gently place the eggs in the water using a heatproof skimmer. Boil the eggs for 11 minutes. While the eggs are cooking, prepare an ice bath in a large bowl.
- Immediately remove the eggs from the pot with a skimmer and submerge them in the ice bath. Allow them to cool for about 5 minutes before peeling them.
- Transfer the peeled eggs to an airtight container and place in the refrigerator to cool completely, about 1 to 2 hours. When cooled, roughly chop the eggs.
- Whisk together the shallot, chives, lemon juice, mayonnaise, mustard, salt, and black pepper in a large bowl.
- Stir in the chopped eggs with a spatula, crushing lightly, until everything is completely incorporated together. Check the seasonings, and add more salt and pepper to taste.
- Serve immediately, or transfer the contents to an airtight container and refrigerate for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Eggs
- Method: Stovetop
- Cuisine: Salad
Keywords: egg, salad