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–+ servings
simple boiled egg salad

Boiled Egg Salad

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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 2 servings

Equipment

  • 1 Medium saucepan
  • 1 Large bowl
  • 1 Small bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Fork
  • 1 tablespoon
  • 1 teaspoon

Ingredients
  

  • 4 large eggs
  • 500 milliliter water
  • 2 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon plain Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon red onion finely chopped
  • 1 tablespoon celery finely chopped
  • 1 tablespoon fresh chives finely chopped
  • 1 tablespoon fresh parsley finely chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper freshly ground
  • 1/8 teaspoon paprika optional
  • 2 slices bread toasted optional
  • 2 leaves lettuce optional

Instructions
 

  • Place the eggs in a single layer in the saucepan and cover with water by about 2–3 cm.
  • Bring the water to a gentle boil over medium heat.
  • Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
  • While the eggs cook, prepare a large bowl of cold water and ice.
  • Transfer the cooked eggs to the ice water and let them cool for 10 minutes.
  • Peel the cooled eggs and pat them dry with a paper towel.
  • Roughly chop the eggs on a cutting board into small pieces.
  • In a small bowl, combine mayonnaise, Dijon mustard, Greek yogurt, and lemon juice and mix well.
  • Add the chopped red onion, celery, chives, and parsley to the dressing and stir.
  • Season the mixture with salt, black pepper, and paprika and mix to combine.
  • Fold the chopped eggs into the dressing gently with a fork until evenly coated.
  • Taste and adjust seasoning with extra salt, pepper, or lemon juice if needed.
  • Serve the egg salad on toasted bread with lettuce leaves or as desired.

Notes

For best results, use eggs that are a few days old for easier peeling, crack the shells gently and peel under running water, and chill the finished egg salad for at least 30 minutes if you prefer a firmer texture and better flavor meld; you can also adjust richness by varying the mayo–yogurt ratio, keep add-ins like onion and celery finely chopped so they don’t overpower the eggs, and always store the salad covered in the refrigerator and consume within 2–3 days for food safety and freshness.
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