This egg salad uses a yolk-first method to create a smooth, creamy texture with balanced flavor. Perfect for sandwiches, wraps, or crackers.
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Calories: 260kcal
Equipment
- Saucepan
- Mixing Bowl
- Fork or masher
- knife
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon pickle juice or finely chopped pickles
- salt
- black pepper
- chopped chives or green onions (optional)
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then turn off heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to ice water, cool completely, and peel.
- Separate yolks from whites. Mash yolks with mayonnaise, Dijon mustard, and pickle juice until smooth.
- Chop egg whites into small pieces and gently fold into the yolk mixture.
- Season with salt and black pepper. Stir in chives or green onions if using.
- Chill for 15 minutes before serving for best flavor.
Notes
Chilling the egg salad for at least 15 minutes before serving helps the flavors blend and improves texture.
Nutrition
Calories: 260kcal | Carbohydrates: 2g | Protein: 12g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Cholesterol: 280mg | Sodium: 320mg | Potassium: 140mg | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 6mg