Egg salad is a summer time favorite for me. I love taking it on picnics and this recipe makes a killer egg salad sandwich! I sneak a little potato into mine and it’s so good! Really creamy, light on the mayo and oh so satisfying.
What You’ll Need for This Recipe
Eggs: Large or extra large eggs will work well. You can add a few more into the recipe if desired.
Apple: I love using Honey Crisp apples but any sweet eating apple will work well. I would note recommend Granny Smith (too tart) or Red Delicious (too mealy).
Potato: Yukon Gold are nice and creamy but you could also use baby red potatoes.
How to make Egg Salad
1. Place the eggs a in a pot of water and bring to a boil. Boil for five minutes then remove the eggs. Add the potatoes and boil until tender.
2.Peel the potatoes and cut into small pieces.
3. Peel hardboiled eggs and dice.
4. Wash celery well and cut into thin slices.
5. Peel the apple, cut flesh away from the core and mince. Chop dill and chives. Peel and mince shallot.
6. Add eggs, potatoes, celery, dill, chives, mayonnaise, mustard, shallot, salt, and pepper to a large bowl then toss. Serve at room temperature or cover and refrigerate.
Pro tips for this Recipe
- For easy to peel eggs place your hard boiled eggs directly into an ice water bath after cooking. Leave for 5 minutes then peel.
- For the MOST amazing potato salad ever add in one pound of baby red potatoes.
- Fresh tarragon or garlic greens can be substituted in for the chives if they aren’t available at your local market.
- Softer boiled eggs are great in this salad as well, reduce cook time to attain your desired firmness.
Frequently Asked Questions
What Potatoes are best for egg salad?
So it might be a bit controversial but a bit of creamy potato really goes a long way in this recipe! It added great texture and made the salad a bit more substantial. It also allowed my to use less mayo but still have an overall richness that wasn’t heavy or oily.
How long does it last in fridge?
This salad keeps well overnight, just cover and refrigerate. It will last up to 4 days if stored properly. Give it a stir and sprinkle some fresh dill on top before serving. If left out at room temperature it’s best to eat or chill within two hours.
What can I use instead of bread for egg salad?
You can eat it by the spoonful, as a lettuce wrap, on rice cakes, or on top of a lightly dressed salad.
If you love this recipe try these out!
If you’ve tried this egg salad recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Egg Salad
Ingredients
- 8 eggs large
- 1 cup apple peeled and diced
- 3 potatoes baby red 500g
- 1/4 cup shallot minced
- 1 cup celery
- 1/4 cup chives
- 1/4 cup dill fresh
- 1/3 cup mayonaise
- 1 tbsp dijon mustard
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Place the eggs a in a pot of water and bring to a boil. Boil for five minutes then remove the eggs. Add the potatoes and boil until tender.
- Peel and cut the potatoes into small pieces. Peel hardboiled eggs and dice.
- Wash celery well and cut into thin slices. Peel apples, cut flesh away from the core and mince. Chop dill into 1/2 inch pieces. Peel and mince shallot.
- Add eggs, potatoes, celery, chives, dill shallots, mayonnaise, mustard, salt and pepper to a large bowl and toss. Garnish with more dill and serve at room temperature or cover and refrigerate.
Video
Notes
- For easy to peel eggs place your hard boiled eggs directly into an ice water bath after cooking. Leave for 5 minutes then peel.
- For the MOST amazing potato salad ever add in one pound of baby red potatoes.
- Fresh tarragon or garlic greens can be substituted in for the chives if they aren't available at your local market.
- Softer boiled eggs are great in this salad as well, reduce cook time to attain your desired firmness.
