Creamy Egg Salad
From as little as four ingredients to the list of over a dozen that I’ve listed out here, one of the best things about egg salad is that it’ll always taste great. This is definitely one of those eyeball-everything, taste-as-you-go types of recipes. And for good reason. Customizations and the ability to readily use whatever’s on hand is what this one was made for.
The most minimal, stripped down version of egg salad will of course include hard-boiled eggs, mayonnaise, salt, pepper, and maybe an extra spice or two. For this recipe, I wanted to go all in to make something creamy with layers of flavor and complexity. The standouts are Greek yogurt (for its tanginess), dill (for its fresh, citrus notes), and shallots (for their delicate sweetness). With a little celery for crunch and paprika for color, this all came together relatively quickly for a lunchtime sandwich.
Another key part of this is cooking the eggs just right so that they’re creamy, yet hold up to all the other ingredients added to them. There are more tips on that below from what I gathered in some light research for batching eggs by the dozen.
Find more recipe inspo on my Instagram, @andrewjvagner.
For my Egg Salad Sandwich, I cooked an extra egg (medium-boiled, pulled a few minutes before the rest) and carved out a little pocked for it right in the center.
Ingredients:
10 eggs (plus additional for serving, if desired)
1 shallot, finely chopped
½ cup celery, roughly diced
3 cornichons, finely chopped
Or substitute with 1 Tbsp. dill relish
¾ cup mayonnaise
2 Tbsp. nonfat Greek yogurt
1 Tbsp. fresh dill, chopped
½ Tbsp. rice vinegar
1 tsp. yellow mustard
1 tsp. dijon mustard
½ tsp. garlic powder
½ tsp. paprika
½ tsp. black pepper
¼ tsp. salt
To make egg salad:
Start off by hard boiling a big batch of eggs using your method of choice. I did the top with cool water, bring to a boil, cover and cook method. For a jammy, medium-boiled egg (like I put in the center of my sandwich) that means 5 minutes after bringing the water to a boil. For a creamy, hard-boiled egg (which is what I used in the salad) it’ll be 11 minutes.
After cooling, peeling, and dicing the eggs, add the remaining ingredients from the list and gently stir everything together. Add additional seasonings to taste.
For best results, cover and let this chill in the fridge for at least a few hours or overnight.
