Perfectly Creamy & Chunky Egg Salad
There is a reason the classic Egg Salad remains a staple of lunchtime sandwiches, summer picnics, and holiday spreads. When done right, it is a masterclass in texture and balance—creamy enough to hold together, yet chunky enough to celebrate the star ingredient.
Servings: 3
Ingredients
- 6 eggs room temperature
- ¼ cup red onion finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley finely diced
- 2 tablespoons chives finely diced
- 1 teaspoon lemon juice
- kosher salt and freshly ground black pepper to taste
Instructions
- The Perfect 12-Minute Egg
- Bring a pot of water to a boil. Lower the heat and gently lower the eggs into the water using a skimmer. Turn the heat back up and boil for exactly 12 minutes.
- The Ice Bath Shock
- While the eggs cook, prepare a bowl with ice and cold water. As soon as the timer goes off, transfer the eggs to the ice bath. This "shocks" the eggs, stopping the cooking process immediately and preventing that unsightly green ring around the yolk. Peel once they are cool to the touch.
- Chunk and Mix
- Slice your peeled eggs into substantial chunks. Avoid over-chopping—you want distinct pieces of white and yolk. Add them to a mixing bowl with the mayo, Dijon, diced red onion, lemon juice, and herbs. Stir gently until just combined.