Egg Salad Recipe: The Complete Guide

Steps

1. 1
   Bring water to a boil in a pot, adding a pinch of salt and a dash of vinegar.
2. 2
   Prepare homemade mayonnaise by bringing egg yolks to room temperature, then add salt, pepper, and mustard. Mix thoroughly until slightly foamy.
3. 3
   Slowly incorporate the oil, making sure each addition is fully emulsified before adding more. The mayonnaise will gradually thicken.
4. 4
   Once the mayonnaise is very thick, add a drop of apple cider vinegar to lighten the colour and add tanginess. Transfer to a container, cover with plastic film, and refrigerate.
5. 5
   Once the water is boiling, gently place room-temperature eggs into the water and set a timer for exactly 8 minutes.
6. 6
   When the timer goes off, drain the boiling water and run cold water over the eggs for 30 to 40 seconds to stop the cooking process.
7. 7
   Let the eggs sit in cold water for 5 minutes before peeling. Gently crack the shell, and with the help of running cold water, carefully peel away the membrane and shell piece by piece. Keep peeled eggs in a bowl of cold water.
8. 8
   Finely chop fresh chives into small pieces, avoiding large chunks.
9. 9
   Slice the eggs using an egg slicer or knife. The yolks should be creamy and golden, not overcooked or chalky.
10. 10
    Transfer sliced eggs to a bowl and add approximately one small tablespoon of mayonnaise per egg. Gently and carefully fold everything together.
11. 11
    Add chopped chives to taste, mix thoroughly, and taste for seasoning. Don't overpower the salad with chives—the eggs should remain the star.
12. 12
    For an egg salad sandwich, gently spread the egg salad onto soft white bread using a spatula. Top with another slice and cut using a long knife to avoid squashing the bread.