Egg salad is a timeless dish that is perfect for a hot day, whether served as a side, over fresh greens, or in a classic sandwich. This recipe elevates the traditional version by using fresh herbs and finely chopped shallots for a flavor that is subtle yet sophisticated. Think of this recipe as a blank canvas; it is delicious on its own, but easily customizable to suit your taste. The secret to the perfect texture lies in boiling the eggs to achieve a creamy, rather than crumbly, yolk.
Ingredients
- 8 large eggs
- 2 tbsp shallot, finely chopped (approx. 40g)
- 1 tbsp fresh dill, chopped (stems removed)
- 1 tbsp fresh parsley, chopped
- 1/3 cup mayonnaise (can substitute Greek yogurt or sour cream)
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Prepare the Boiling Water Fill a large pot with approximately 2 inches of water and bring it to a boil over high heat. While the water is heating up, you can prep your shallots and herbs.
- Cook the Eggs Once the pot reaches a rolling boil, reduce the heat to medium so the water is at a simmer. Carefully add the eggs into the pot using a spider strainer or slotted spoon to prevent them from cracking against the bottom. Set a timer for 11 minutes for a perfect creamy yolk. If you prefer a more crumbly yolk, cook for an extra couple of minutes.
- The Ice Bath While the eggs are cooking, prepare a large bowl filled with ice and water. As soon as the timer goes off, carefully transfer the eggs into the ice bath. Let them sit for about 5 minutes; cooling them down quickly stops the cooking process and makes peeling easier.
- Peel and Rinse Crack the cooled eggs all over and peel away the shell. Once peeled, rinse the eggs in water to remove any tiny shell fragments that might remain.
- Dry and Chop Place the washed eggs onto a paper towel or clean kitchen towel and pat them dry. Removing excess water is crucial because you want the salad to be pure flavor, not watery. Chop the eggs to your preferred size, though chunks should not be too large.
- Assemble the Salad In a large bowl, combine the chopped eggs, parsley, dill, and shallots. Add the mayonnaise, Dijon mustard, salt, pepper, and lemon juice.
- Mix and Serve Gently mix the ingredients together to avoid breaking the eggs down too much. If the mixture feels a bit dry, you can add a small amount of extra mayonnaise. Serve over toast, with avocado, on greens, or simply enjoy it plain.
Chef’s Tips for Success
- Peeling: Older eggs generally peel better than very fresh ones, making this a great recipe for using up eggs that have been in the fridge for a while.
- Substitutions: If you do not have fresh lemon juice, you can substitute it with vinegar or pickle juice to provide the necessary acidity and brightness.
- Texture and Crunch: If you want to add texture, consider mixing in celery, apple, pickles, capers, or even grapes.
- Flavor Variations: For a different herbal note, fresh tarragon is an excellent addition.
