Masters Egg Salad
A creamy, herb-packed egg salad with the perfect balance of tang, crunch, and rich flavor.
Servings: 4 servings
Calories: 260kcal
Ingredients
- 8 large eggs, hard-boiled
- ¼ cup mayonnaise
- 2 tablespoon Greek yogurt
- 2 teaspoon spicy brown or Dijon mustard
- 2 teaspoon lemon juice or pickle brine
- 2 tablespoon sour pickle relish
- ½ -1 stalk celery, finely diced about 2 tablespoons
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon granulated garlic
- 1 tablespoon fresh chopped dill
- 1 tablespoon fresh chopped chives
- Freshly ground black pepper
Instructions
- Bring water to a boil and gently lower eggs in a single layer.
- Continue to boil 10 minutes, then plunge directly into ice water.
- When the eggs are completely cooled, gently peel off the shell. Peel under running water or in a bowl of water.
- Tap the eggs on the board, and rolling them gently on the cutting board helps the shells come off cleanly.
- Cut eggs in half and separate the yolks into a bowl, and mash until smooth
- Mix in mayo, yogurt, mustard, lemon juice, and salt. Stir in relish, celery, spices, and herbs.
- Chop the whites into medium-small dice (about ¼-1/2 inch) and fold them in gently.
- Chill 1 hour, taste, and adjust seasoning before serving.
Notes
- Boil the eggs for 10 minutes to keep the yolks creamy rather than chalky. Starting eggs in boiling water (instead of cold water) helps prevent overcooked yolks. Place in a single layer
- An ice bath immediately stops carryover cooking and prevents the green ring around the yolk.
- I like adding Greek yogurt for extra tang and to lighten the egg salad without sacrificing creaminess. Not too much or it will break down over time and make the salad watery. All mayo may be substituted.
- Chilling the egg salad before consuming allows all the flavors to come together
- After separating the yolks, mash them before adding the wet ingredients for a smoother texture. For an ultra-smooth texture, press the yolks through a fine-mesh sieve before mixing.
- Finely dicing the celery ensures a crunchy texture without overpowering it.
Chop egg whites into medium-small dice, not too small, so the salad isn’t pasty, and not too large so it holds together. Avoid using a food processor; instead, chop the whites by hand. - Any eggs will work, but with a recipe this simple, high-quality eggs make a difference in flavor.
- Fold whites in last to keep it fluffy.
- Best way to serve Sandwiches or wraps, On toast or crackers, or Scooped with veggies
