The Best Egg Salad Ever
Let me start off by saying; egg salad is underrated.
It's a lesser appreciated ‘salad’ ... But it shouldn’t be.
Maybe im biased, due to my admiration for eggs (I eat them almost daily) but this recipe has a bunch of awesome add-ins that create an elite egg salad. If you’d prefer something more simple, add in whatever ingredients you’d like to the mix.
Just don’t skip the kewpie mayo!
This Japanese mayo is ultra rich and velvety. If you haven’t tried it yet, I really, really recommend you try it out, its seriously life changing.
Buy it here from Amazon! Kewpie Mayo
Most people have 90% of these ingredients in their fridge or pantry, making this recipe an ultimate go-to meal.
Full of protein and flavor; egg salad you are overlooked no more!
Yield: 2.5 cups
Prep Time: 20 Minutes
INGREDIENTS:
5 eggs
3/4 cup Kewpie Mayonnaise, use regular mayo IF YOU MUST ;/
1 Tbsp hot sauce (any kind you like)
2 Tbsp dill pickles, minced (about 1/4 of a whole pickle, or 1' ‘spear’)
1 tsp capers, minced (optional, only to flex, if desired)
1 Tbsp lemon juice
1 tsp chives, sliced thin
1 piece scallion, sliced thin
1/2 stalk celery, diced small
1 shallot, diced small
1/2 tsp Kosher salt
1/2 tsp fresh cracked black pepper
pinch celery salt
pinch granulated garlic
pinch paprika
DIRECTIONS:
Begin by cooking your eggs. Bring at least 3 quarts of water to a boil in a medium saucepan.
Once boiling, reduce heat so water is just barely simmering. Cooking the eggs while rapidly boiling will cause eggs to crack and overcook. Using a slotted spoon, carefully lower eggs into simmering water and make sure they are fully submerged. Allow eggs to cook for 9 minutes.
Once 9 minutes is up your eggs should have a fully set yolk, I prefer the egg yolks just barely set, so not runny, but still dark yellow in color and creamy! Using a slotted spoon, I like to take one egg out of the water, then quickly; rinse, peel, and slice to check the doneness of the yolks. If the yolk from your ‘test egg’ is still somewhat runny, simmer the rest of the eggs an additional 3 minutes and check again.
Once yolks are set, remove pot from heat place the entire pot in the sink. Rinse the eggs under cold water for 2-3 minutes, while using a spoon to slightly crack the entire surface of the eggs, leaving them submerged in the water after cracking. This technique allows the membrane to loosen, cold water to penetrate, and makes peeling a breeze. I know some recipes tell you to shock the eggs in an ice bath, to immediately stop the cooking process… But after many trials, I’ve found that this method is undefeated.
As the cold tap water rinses the eggs within the pot, take a spoon and crack the shells of the eggs, to allow the cold water to penetrate to the membrane.
Once eggs have cooled, begin by carefully peeling starting at the bottom of the egg, using your thumbs to gently wipe away shell and membrane.
Once eggs are cooled and peeled, you can either mash them with a fork, or dice them into small pieces, which I prefer. Once they are diced set them aside in a large bowl.
Add all remaining ingredients to cooked eggs and stir well to thoroughly combine. If you chose to diced your eggs, this mixing will help mash them slightly, while still leaving some smaller pieces renaming, giving your egg salad a nice contrast in texture.
If you prefer a completely smooth and creamy egg salad, smash those eggs straight to oblivion.
Taste mixture and add additional salt, lemon juice, or hot sauce if desired. Store in the fridge for up to 3 days. Stay #ProteinReady
