Diner-Worthy Egg Salad for the Win

Rachel Tepper Paley
April 21, 2014

Photo credit: StockFood/Sam Stowell

Perhaps you were a bit overzealous with the hard-boiled eggs this Easter. Maybe you’re panicking because a couple dozen of them are languishing in the fridge right now. Shell-on hard-boiled eggs will stay fresh for about seven days when cooled properly, but what if you’ve reached your plain hard-boiled egg limit? What then???

Relax. Breathe. Chill. They’re hard-boiled eggs, not $1K worth of caviar. Still, wasting food is a downer, so make like your favorite 24-hour diner and throw together a classic egg salad.

Two additions take this standard to the next level: Dijon mustard and hot sauce. A few dashes of each add just the right amount of tangy heat, while keeping this dish from straying into boring territory.

A big bowl of egg salad is also ideal for picnic potlucks and weekday lunches. We dig it between two pieces of toasted rye or wheat bread, alongside a crunchy dill pickle. Add a zingy green taste by layering in chopped chives or arugula.

See? No need to panic.

Classic Egg Salad
From Everyday Food
Serves 4

8 hard-cooked eggs, peeled and coarsely chopped
1/2 cup mayonnaise
2 tablespoons celery, chopped
2 teaspoons Dijon mustard
Few dashes hot-pepper sauce
Salt and pepper
Lettuce or watercress
Bread or toast

1. In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.

2. Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens — such as lettuce or watercress — on bread or toast.