Egg salad is a timeless favorite, loved for its creamy texture and high protein content. Using 12 eggs creates a hearty, satisfying dish perfect for large gatherings or meal prep, and it holds up well for days when stored properly. This recipe balances richness with flavor, making it an ideal choice for sandwiches, salads, or standalone snacks.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise (preferably full-fat)
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon smoked paprika (optional)
- 2 tablespoons finely chopped fresh chives or green onions
- 1/4 cup finely chopped celery (optional for crunch)
- 1 teaspoon Worcestershire sauce (optional for depth)
- 1 teaspoon hot sauce (optional for a spicy kick)
- Fresh herbs like dill or parsley for garnish (optional)
Instructions
- Place the eggs in a large saucepan and cover with cold water, ensuring the water is at least an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat. Once boiling, turn off the heat, cover the pan, and let the eggs sit for 9-12 minutes depending on size.
- While eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
- Once the eggs are done, transfer them immediately to the ice bath to stop the cooking process and make peeling easier. Let sit for at least 10 minutes.
- Peel the eggs carefully under cold running water, removing all shells and membrane.
- Chop the peeled eggs into small, uniform pieces and place them in a large mixing bowl.
- In a separate small bowl, whisk together mayonnaise, Dijon mustard, apple cider vinegar, salt, pepper, smoked paprika, Worcestershire sauce, and hot sauce if using.
- Pour the dressing over the chopped eggs and gently fold to combine, ensuring each piece is coated evenly.
- Add the chopped chives or green onions, celery (if using), and fresh herbs. Mix gently again.
- Adjust seasoning to taste, adding more salt, pepper, or acidity if needed. Chill the egg salad for at least 30 minutes before serving to allow flavors to meld.
Tips
- Peeling eggs: For easier peeling, use eggs that are about a week old rather than super fresh eggs.
- Substitutions: Use Greek yogurt or sour cream instead of mayonnaise for a lighter version.
- Storage: Keep the egg salad refrigerated in an airtight container for up to 3 days. Stir before serving as ingredients may settle or separate.
- Common mistakes: Avoid over-mixing, which can make the salad mushy. Gently fold ingredients to maintain texture.
Serving Suggestions
Serve the egg salad as a filling for sandwiches or wraps, atop a bed of greens for a hearty salad, or as a dip with crunchy vegetables and crackers. Garnish with additional herbs or a sprinkle of paprika for presentation.
Variations
Customize your egg salad by adding diced pickles, capers, or a dash of hot sauce for extra flavor. For a Mediterranean twist, incorporate chopped olives, sun-dried tomatoes, and feta cheese. You can also make it spicy by mixing in chopped jalapeños or a spicy aioli instead of mayonnaise.
Storage and Reheating
Store the prepared egg salad in an airtight container in the refrigerator for up to 3 days. Since it’s served cold, reheating isn’t necessary. If you notice separation or dryness after storage, stir in a little additional mayonnaise or a splash of lemon juice before serving to refresh the texture.
Frequently Asked Questions
How long does cooked egg salad last in the fridge?
Egg salad can be stored safely in the refrigerator for up to 3 days. Be sure to keep it in an airtight container and refrigerate promptly after preparation to prevent spoilage.
Can I make this recipe ahead of time?
Yes, making the egg salad a few hours in advance allows the flavors to meld. For best results, prepare it at least 1 hour before serving and keep refrigerated until ready to serve.
What are some good substitutes for mayonnaise?
You can substitute Greek yogurt, sour cream, or mashed avocado for mayonnaise to create a lighter or healthier version of egg salad. Keep in mind that these substitutions may slightly alter the flavor and texture.
How do I prevent over-mixing my egg salad?
Fold ingredients gently with a spatula rather than stirring vigorously. This helps maintain the eggs’ texture and prevents the salad from becoming mushy.
Is it safe to freeze egg salad?
It’s generally not recommended to freeze egg salad, as the texture of the eggs and mayonnaise can become watery and grainy upon thawing. It’s best enjoyed fresh or refrigerated for a few days.
Can I add other ingredients to customize my egg salad?
Absolutely! Feel free to add diced pickles, relish, chopped herbs, or even crumbled bacon to enhance flavor and texture according to your preferences.
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