Even the best egg salad can be let down by sad bread.
Perfect pairings:
- Soft, fresh white bread (crusts removed for tea sandwiches)
- Buttered and toasted brioche
- Croissants
- Rye bread
- Lettuce cups (for low-carb)
- Endive spears (for elegant appetizers)
The Chef's Egg Salad Recipe
Ingredients
- 6 large eggs, hard-boiled and grated
- ½ cup good mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice (or white wine vinegar)
- 2 tablespoons finely diced celery
- 2 tablespoons minced red onion
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh dill (optional)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon white pepper (or black pepper)
Instructions
- Grate the eggs using the large holes of a box grater into a medium bowl. Season lightly with salt.
- Make the dressing: In a small bowl, whisk together mayonnaise, mustard, and lemon juice.
- Combine: Add the dressing to the grated eggs, along with celery, onion, chives, dill, salt, and pepper. Fold gently until well combined.
- Taste and adjust: Add more salt, pepper, or lemon juice as needed.
- Chill: Cover and refrigerate for at least 30 minutes (2 hours is better).
- Serve: On your bread of choice, with lettuce and tomato if desired.
Variations
Curried Egg Salad:
Add 1 teaspoon curry powder to the dressing. Add ¼ cup golden raisins and 2 tablespoons toasted almonds.
Bacon Egg Salad:
Add ¼ cup crumbled cooked bacon. Because bacon.
Avocado Egg Salad:
Replace half the mayo with mashed avocado. Add a squeeze of lime.
Spicy Egg Salad:
Add 1 minced jalapeño and a dash of hot sauce.
