Description
Elevate your egg salad game with these perfectly cooked, easy-peel eggs! This foolproof guide shows how long to boil eggs for egg salad so you nail the texture every time.
Ingredients
Scale
- 8 large eggs (older eggs peel better than fresh)
- 1 green onion
- 2 tablespoons chopped fresh dill or basil (or substitute ½ teaspoon dried dill)
- 6 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon kosher salt
- Black pepper
Instructions
- Place the eggs in the bottom of a large pot and and cover with water 1 inch above the eggs. Bring the water to a boil, gently stirring the eggs several times.
- As soon as the water boils, remove the pot from the heat and cover it. Let the eggs sit in the hot water for 15 minutes (13 minutes for small eggs or 17 minutes extra large eggs). Prepare a bowl of ice water.
- After 15 minutes in the hot water, place the eggs in the ice water and allow them to cool completely, about 15 minutes. Peel immediately and chop them roughly.
- Thinly slice the green onions. Chop the fresh dill or basil.
- In a bowl, stir together all ingredients for the egg salad. Taste and adjust seasonings as desired. Tastes best freshly made, or refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.
- Category: Essential
- Method: Stovetop
- Cuisine: American
