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Bowl of creamy egg salad topped with paprika and chives on a wooden table beside sandwich halves

Easy Egg Salad Ready in 45 Minutes

Creamy egg salad with pale yellow yolks, crisp celery, and fresh chives. The eggs cook off the heat, so nothing turns green or rubbery.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 About 3/4 cup
Course: lunch
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 8 large eggs
  • 6 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoons fresh lemon juice
  • 1/4 cup finely diced celery about 1 rib
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon Diamond Crystal kosher salt 1/4 teaspoon if using Morton kosher salt or table salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon paprika for garnish
  • Ice and cold water for the cooling bath (about 4 cups of each)

Equipment

  • 3 quart saucepan with a lid
  • Large bowl for the ice bath
  • slotted spoon
  • Medium mixing bowl
  • Fork and sharp knife

Method
 

  1. Put the eggs in a single layer in the saucepan and cover with cold water by 1 inch. Set over high heat until the water reaches a full rolling boil, 8 to 10 minutes, with big bubbles breaking across the surface.
  2. Turn off the heat, cover the pan, and let the eggs stand for 12 minutes. The water is still and no bubbles rise around the eggs.
  3. Move the eggs to the ice bath with the slotted spoon and leave them for 10 minutes. The shells feel cold to the touch.
  4. Tap each egg, roll it until the shell cracks all over, and peel under a thin stream of cool water, starting at the wide end. Pat each egg dry until the whites look smooth and matte.
  5. Halve the eggs lengthwise, drop the yolks into the mixing bowl, and chop the whites into 1/4 inch pieces. The whites look like neat white cubes, not shreds.
  6. Add the mayonnaise, mustard, lemon juice, salt, and pepper to the yolks. Mash with a fork for about 1 minute, until the paste is smooth and pale yellow with no dry crumbs.
  7. Fold in the whites, celery, and chives with a spatula using 8 to 10 gentle turns. Stop when everything is coated and separate pieces of white are still visible.
  8. Spoon into a serving bowl and dust with the paprika. The surface looks creamy with a light orange dusting.

Notes

Eggs that are 7 to 10 days old peel most cleanly. Dijon works in place of yellow mustard at 1 1/2 teaspoons.
Taste after the salad has chilled for 10 minutes and add a pinch of salt if it seems flat.
Storage: refrigerate in an airtight container for 3 to 4 days at 40°F or below. Do not freeze.