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Breakfast & Brunchbonappetit4.9
Simple Is Best Egg Salad
A classic egg salad ready for your next sandwich: creamy from mayonnaise, with a bit of mustard and hot sauce to keep things interesting.
👥 2 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Pour water into a medium saucepan to come 2" up sides and bring to a rolling boil. Using a large spoon, carefully lower 6 large eggs into pan one at a time. Cover and cook, adjusting heat as needed to maintain a simmer, ⏱️ 11 minutes.
large eggs6
2
Using the same spoon, carefully transfer eggs to a medium bowl of ice water and let cool ⏱️ 10 minutes.
large eggs6
3
Meanwhile, stir 1 scallion, finely chopped, ¼ cup mayonnaise, 1 Tbsp. Dijon mustard, 2 tsp. hot sauce, and ¼ tsp. Diamond Crystal or Morton kosher salt in a medium bowl to combine.
. Dijon mustard1 Tbsp. hot sauce (such as Crystal)2 tsp
4
Gently crack eggs all over and peel, starting from the fat end containing the air pocket. Blot eggs dry with a kitchen towel. Halve lengthwise then coarsely chop; transfer to bowl with scallion mixture. Stir vigorously to combine (yolks should more or less dissolve into sauce). Taste and season with more salt if needed and freshly ground pepper.
large eggs6Freshly ground pepper
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