The 3-Ingredient Egg Salad I Make Every Week

The 3-Ingredient Egg Salad I Make Every Week

There’s an old adage that the 100 folds in a chef’s hat represent the 100 different ways a chef should know how to prepare eggs. Although I went to culinary school and worked in restaurants early in my career, I only prepare about 30 eggs, from the classic French omelette to the luxurious eggs en cocotte.

For me, the best egg dishes are the ones I learned to make as a kid: fried eggs, deviled eggs, and classic egg salad. My egg salad recipe is as simple as it gets. With just three ingredients (plus salt and pepper), it's a tasty, protein-packed lunch or snack that sits patiently in the fridge until I'm ready to munch.

I like egg salads a little drier, so the mayonnaise and Dijon mustard are there just to bind and season, letting the eggs do their thing with little interference. The resulting egg salad is great on challah for lunch, spread on toast, and drizzled with chili chips for breakfast.

I've also been known to eat a spoonful mid-afternoon when I start to get the urge to snack, and it does a great job of keeping me satisfied.

Simple Recipes / Stephanie Ganz


The best egg salad uses the best ingredients

Since this egg salad only has three ingredients, they all have to be perfect. I use fresh eggs from the market and steam them rather than boil them, to make peeling easier. I prefer an egg that has been cooked a little beyond jammy for egg salad, so for six eggs, I steam them for nine minutes.

Mayonnaise is the glue that holds this salad together, and for me, that means Duke’s. I’ve been a part of the Duke’s team since moving to Richmond, Virginia (where the mayonnaise is made) in 2009 (I’ve even helped develop recipes for the brand). What I love about this mayonnaise is its slightly tangy flavor. The folks at Duke’s call it “twang,” and it gives recipes a little something almost citrusy.

As for mustard, I prefer Dijon mustard. Dijon mustard is made from a mixture of mustard seeds, vinegar, and a little white wine. These ingredients combine to create a pleasantly tangy condiment that excels at cutting through the other two very rich and creamy ingredients in this salad.

Since this salad can be stored in the refrigerator for up to five days, it's a great choice for a meal prep at the start of the week. It's easy to adapt the recipe to make a double serving: just double the ingredients and you'll get twice the eggy flavor.

Simple Recipes / Stephanie Ganz


How to Make My 3-Ingredient Egg Salad

To make four servings you will need:

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • Kosher salt and freshly ground black pepper, to taste

Fill a saucepan with water to the bottom of a steamer. Bring the water to a boil over high heat and carefully place six eggs into the steamer. Cover and reduce the heat to medium. Set a timer for nine minutes and prepare an ice bath. When the timer goes off, use tongs to remove the eggs from the ice bath. Wait three minutes, then peel the eggs.

Roughly chop the eggs. In a large bowl, mix the chopped eggs, mayonnaise, Dijon mustard, salt and pepper. Mix well, taste and adjust the seasoning if necessary.

Store in the refrigerator for up to five days.

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