Perfect Egg Salad

Well, I think I have mastered the perfect egg salad recipe, boasting a delicate balance of flavours and perfectly boiled eggs! So, look no further because I’m going to teach you how to make egg salad with no fuss and plenty of flavour. 

EGG SALAD

Ahhhh, egg salad. One of those salads you can truly make your own. A perfect addition to a BBQ, egg salad truly goes well with almost anything. Add in tinned tuna, crispy bacon or rotisserie chicken for a heartier salad, or leave it as is.

HOW LONG TO BOIL EGGS FOR EGG SALAD

Place eggs in pot and cover them with at least 1 inch of cool water (2 ½ cm). Make sure your pot is large enough that they fit comfortably in one layer.

Bring to a rapid boil over medium-high heat and let boil for 1 minute.

Cover with a lid and immediately remove pot from the heat.

Do not lift the lid. Set your timer for your preferred boiled eggs:

Runny yolk: 5-6 minutes

Soft Boiled (soft yolk): 6-8 minutes

Medium Boiled (hard yolk around the outside, semi-soft in the middle): 8-10 minutes

Hard Boiled (solid cooked yolk): 10-12 minutes

For this egg salad, I recommend a time of 10-12 minutes. Check one egg to make sure it’s done to your liking. If not, let the other eggs continue ‘cooking’ in the hot water.

Meanwhile, fill a large bowl with cold water.

HOW TO MAKE EGG SALAD

Once your eggs have reached your desired doneness, remove the eggs from the hot water with a slotted spoon or tongs. Carefully immerse eggs into the cold water and let cool for at least 5 minutes.

Tap each egg gently against a hard surface, carefully roll the egg in the palms of your hands or on your kitchen bench to crack the shell in a few places, then peel. You can dip the egg into the cold water while peeling so the shell slides off easily.

Rinse in fresh, cold running water to remove any remaining shell pieces and pat dry with paper towel.

HOW TO CUT EGGS FOR EGG SALAD

You want a reasonably chunky egg salad to ensure you’re not getting a mouthful of sloppy egg mixture with every bite. Halve them lengthwise, then cut each half into two or three pieces.

EGG SALAD DRESSING

The mayo dressing alone is incredible with a fragrant variety of herbs mixed throughout. I like to include fresh dill, chives and parsley; a kick of Dijon, a hint of horseradish cream and crispy celery to add an extra kick to the flavour and a slight crunch to the consistency. 

I suggest using whole egg mayo or Japanese mayo to allow the other flavours to shine through, as most other types of mayonnaise contain a lot of sugar, which can make the egg salad dressing too sweet and overpowering. 

You can add as much or as little of the dressing according to your preference. Although, I do suggest not drowning your eggs as it may make the egg salad sloppy and difficult to eat.