The Perfect Egg Salad
Public service announcement... We have nailed the perfect egg salad recipe and we are so darn excited to share it with you!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 large eggs
- 1 teaspoon salt
- 1/4 teaspoon cracked pepper
- 1/4 cup celery (finely chopped, or dill pickles)
- 1/3 cup whole egg mayonnaise (or Japanese mayo)
- 2 tablespoons dijon mustard
- 1 tablespoon horseradish
- 3 tablespoons fresh dill (finely chopped)
- 2 tablespoons fresh chives (finely chopped)
- 1 tablespoon fresh parsley (finely chopped)
- 1 pinch paprika
Instructions
- 1
Carefully add eggs to a large pot. Fill pot to cover eggs with cold water at least 1-inch above eggs.
- 2
Bring to a rapid boil over medium heat. Let boil for 1 minute, then cover with lid and remove from heat. Let the eggs stand in the hot water for 10-12 minutes. DO NOT LIFT OR REMOVE LID.
- 3
Transfer eggs to a bowl filled with cold water and let cool for about 5 minutes.
- 4
Peel eggs and chop into quarters.
- 5
Transfer chopped eggs to a medium-sized serving bowl. Season with salt and pepper.
- 6
Gently fold in mayonnaise, Dijon mustard, horseradish, celery, chopped herbs and a pinch of paprika. Taste test and adjust seasonings, if needed.