This egg salad without mayo is a totally delicious take on the classic.
Grant Webster
A classicegg salad recipeis made with hard-boiled eggs, mayo, and pickles.
You won’t even miss it.
Credit:Grant Webster
The key is hard-cooking the eggs for exactly 6 1/2 minutes so the yolks achieve the perfect creamy texture.
Chopped pickles add just the right amount of tanginess.
Both dill pickles and sweet gherkins work well for this egg salad recipe.
Choose whichever one fits your preferences and make this recipe your own.
It’s also great eaten on its own with a fork.
We wrote the recipe to make oneegg salad sandwichor tartine.
It’s easy to scale if you’re feeding a crowd or just a couple of friends.
Gently place the eggs in the boiling water.
Reduce the heat to medium and continue to simmer aggressively for 6 1/2 minutes.
Remove the eggs with a slotted spoon and place immediately into an ice bath.
Let stand 10 minutes.
Meanwhile in a medium bowl combine chopped pickles, shallot, Dijon mustard, chives, parsley and dill.
you’re able to also omit one of the herbs if you don’t have it on hand.
To peel the eggs, gently tap each egg on the countertop.
Roll the egg between the palms of your hands and peel off eggshell.
Gently fold the eggs into the other ingredients.
Season with salt and freshly ground pepper to taste.
Serve with toasted crusty bread or as part of a sandwich.
If desired, drizzle a little bit of olive oil over the top of the finished egg salad.
2,000 calories a day is used for general nutrition advice.
