Soups & Salads · American
Egg Salad
Cook Now543kcal26.1g protein46.5g fat3.3g carbs~$1.78/ serving*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
VegetarianPescatarianNo porkNo alcohol
Contains: egg · May contain: soy
Ingredients
Servings:
| 8 unit | eggs (hard-boiled per the catalog's entry, peeled) |
| ⅓ cup | mayonnaise |
| 2 tsp | mustard (Dijon) |
| 1 unit | lemon (juice) |
| 2 tbsp | chives (minced) |
| 1 unit | celery (fine dice — the optional crunch faction's win) |
| ½ tsp | salt |
| ¼ tsp | black pepper |
| ¼ tsp | paprika (dusted over, deviled-egg style)optional |
| 4 slice | bread (good, toasted) or lettuce cupsoptional |
Method
- whisk3 minthe yolk trick: 2 yolks into the dressing firsttwo of the eight yolks mashed smooth into the mayo + Dijon + lemon + salt + pepper — the borrowed deviled-egg move that publishes: the dressing turns golden, custardy, and unmistakably eggier, which is the difference between egg salad and mayonnaise with eggs in it
- chop4 minthe rest: chopped rough, never mashedremaining eggs into irregular half-inch pieces — a knife on a board, not a fork in the bowl; the varied pieces are the whole texture of the dish, and mashing produces the gray paste of a thousand sad deli cases
- fold3 mineggs + celery + chives through the dressing, barelyfolded until just coated — then thirty minutes cold if time allows, where it settles from freshly-mixed into itself; keeps three days, and the paprika dust on serving is a five-second upgrade with a fifty-year pedigree