‘Fancy’ Egg Salad Recipe (2024)

Wow: gently boil eggs for 30 minutes. Yikes, no. Like hockey pucks by then. How about this: put eggs in pot covered with room temp water, bring to gentle boil and immediately turn off heat - allow to sit 10 minutes - slightly less if you want a slightly undercooked yolk (better). You can thank me later.

I bought an egg cooker that does 8 eggs at once.....the hard boiled eggs are done in a few minutes and are not rubbery or over cooked....yolks are perfectly yellow with no green ring. Sounds like a superfluous gadget, but it is not expensive and gets used all the time.

I'm totally against single purpose appliances in my small Manhattan kitchen but I LOVE my egg cooker. Not only are that perfectly done in less time than it would take me to boil the water, but they peel like a dream.

I cook my eggs in my Instant Pot. 6 minutes pressure, followed by 6 minutes, then release pressure, put in ice bath. Easy!

Also, rather than chop the eggs, I press hard boiled (or I actually like large eggs steamed for nine minutes) eggs through a spider. I think it’s a neat way to do the “chopping.” The eggs fall right into the bowl.

Highly recommend using fa*ge greek yogurt instead of mayonnaise. It is a wonderful substitute. Also, adding curry to the egg salad gives it a fun and flavorful kick! Highly agree on the egg cooker, it gets used even more than the Vitamix! It even poaches eggs perfectly!

This is exactly the way I cook mine too. I got the technique from Serious Eats. Best method hands down. I find the eggs peel best in the ice water in which they are cooled.

didn’t have capers so i used cornichons, so good.

Used the 10 minute instructions from the Times for the eggs. Used more turkey bacon because it was dinner. Next time I would use more capers. It is an easy dish and made for a tasty dinner.

It seems each have their own hard-cooked egg superstitions and rituals, and they should keep on making them the way they like, but new egg cooks can avoid a lot of the nonsense from the start. Put cold eggs, straight from the fridge, in a covered steamer basket over an inch or so of boiling water for 12 minutes, then uncover and remove the basket from the pot and let cool. The salt, the vinegar, the ice bath for cooling do nothing.

this was great. def use one tablespoon of capers. might be good with a little mustard as well

Pierce the yolk to avoid a possible huge mess!

This was a great guideline for a nice egg salad. I like the adaptability. I chopped four eggs (cooked in an InstantPot by the way- the ONLY way to go) and went with green onions, bacon bits and a tiny bit of mayo. I topped if off with avocado and served it open faced on a homemade sourdough roll. Heaven!

Hard boiled the eggs as directed. Thought it was a typo at first but the eggs turned out perfect.Overall it turned out a bit dry so will add more mayo next time. But flavors were great!

I substituted spicy dill pickles and fresh jalapeño for the capers and parsley. Doubled the mayo and added some chaat masala for a little extra spice. Served on brioche with mixed greens. Delicious and easy. Substitution-friendly. (Another egg cooking method: place eggs in an electric kettle with water covering them by about 2 inches. Once the kettle has boiled and switched off, set a timer for 10-11 minutes depending on how hard you like the yolk. Drain and rinse with cold water.)

I left out the bacon and capers and increased to 2 tbsp mayo, and I boiled the eggs for about 15 min. This is a solid egg salad!

As many pointed out, you don't need to boil eggs for 30 minutes.That said, the recipe itself makes for a delicious egg salad.

sous vide for 30 mins?

Yogurt instead of mayo

Yogurt instead of mayo. Gently boiling water, eggs, turn off water and sit for 12 min

Without celery where's the salad in egg salad? I use at least two large stalks with four eggs, washed, dried, and minced super-fine (starting with a knife, then shifting to a mezzaluna to finish.) Capers and shallots would be a yes, plus a heaping tablespoon of Pommery Mustard. I'd lose the bacon but maybe add a dash of sweet,smoked, Spanish paprika to replace. And call it fancy or not, there's no reason to make "plain" egg salad, when making it better takes a trivial amount of time and effort

Might as well share my hard-boiled egg success. Sous vide for 20 minutes at 194 degrees. Perfect every time. This is a tasty version of egg salad.

I thought it needed a bit of zip, so sprinkled maybe a half-teaspoon of rice wine vinegar over it and remixed.

Serving bacon in/on anything below room temperature turns bacon into flavored cardboard.

Sou vide the eggs at 194 degrees for 20 minutes. Completely foolproof and perfect every time.

Delicious recipe, with a little jazz from the capers. I am vegetarian, so I skipped the bacon and played around with the recipe a little bit. The first time I added some homemade chile oil, used cilantro instead of parsley, and scallion instead of shallot for a little Asian flair: very tasty. The next time I added some serrano pepper and queso fresco for a little Mexican/Latin flair and it was also delicious. I cooked the eggs by steaming for about 11-12 minutes and they came out perfect.

Hands down the best egg salad I’ve ever made. Used cilantro instead of parsley since that’s what I had, and it was exceptional.

I used just egg folded, for a vegan version of this… I add celery, bout a small stick… combo of dried chives and scallions worked…. served on a home made hotdog roll.. was perfect for a late spring weekend brunch…

Northern European version was to use matje herring bits in place of the bacon.