Heavenly Egg Salad
Egg salad with a proper balance of creamy and crunchy: some yolks mashed into the dressing to thicken it, celery and shallot for bite, and Dijon and vinegar to keep it from tasting flat. Good on toast or in lettuce cups.
- Prep15 min
- Cook12 min
- Total45 min
- Serves4
AI-generated illustration
Contains:alcoholegg
Ingredients
Method
- Lower the eggs into boiling water, cook for 11 minutes, and transfer them straight into ice water for 10 minutes so the yolks stay bright yellow with no gray ring.
- Peel the eggs and separate two of the yolks into a bowl. Mash those two yolks with the mayonnaise, Dijon, and vinegar until the dressing is smooth and pale.
- Chop the remaining eggs into rough half-inch pieces rather than mincing them, so the salad has some structure.
- Fold the chopped eggs, celery, shallot, chives, dill, salt, and pepper into the dressing, stopping while the pieces are still distinct.
- Chill for at least 20 minutes, then taste again for salt and dust with the smoked paprika before serving.
Notes
- Egg salad tastes noticeably flat straight out of the refrigerator; let it sit out for 10 minutes before serving.
