Killer Egg Salad

Plain egg salad is perfect, but I'm always up for a bit of tinkering.

Serving Size: Makes 4 to 6 servings

Killer Egg Salad / Mia / Katie Workman /
I adore egg salad, and so does my mom and my sister.  It’s one of those foods, when you mention it, people either smile vaguely or else their eyes pop open and they say, “HI, I LOVE EGG SALAD, WHERE IS THE EGG SALAD, I NEED THE EGG SALAD!”  I’m a huge fan of plain old egg salad, with nothing more than some mayo, salt and pepper, maybe a touch of onion or celery, but I am also always up for some tinkering.  Fresh lemon zest and juice are almost always hanging out in my fridge, wondering how they can be of use, and they added a little bit of zing here.  Also, dill plus eggs – almost always good.

Adding the eggs to the water when the water is already hot (versus starting them in cold water) and peeling the eggs while they are still slightly warm often makes it easier to remove the shells in big pieces, so you don’t have to chip them off and mess up the eggs.

Pile the egg salad onto slices of bread, or a toasted bagel, and layer them up with tomato and lettuce.  Or scoop it up with crackers or even tortilla chips — a lovely, guilty pleasure.  Egg salad is best eaten at cool room temperature, so if you think of it, take it out of the fridge about 20 minutes before digging in.  It will last for 3 or 4 days, and then start getting a little watery.


Killer Egg Salad


  • 12 large eggs
  • ½ cup mayonnaise
  • Zest and juice from 1 lemon
  • ¼ cup minced fresh flat-leaf parsley
  • 2 tablespoons minced fresh dill
  • 1 tablespoon minced shallot
  • Kosher salt and pepper to taste
  • 1 teaspoons capers, rinsed and chopped (optional)

1. Bring a large saucepan of water to a boil over high heat. Gently place the eggs in the boiling water (use a spoon or ladle, and work quickly but carefully) and add water to cover by at least an inch. Allow the water to boil for 30 seconds, then remove the pot from the heat and let the eggs sit in the water for 9 minutes. Drain and rinse under cool water for a few minutes. Refill the pot with cold water and return the eggs to the pot of water. Tap the warm eggs lightly on the counter, and give them a quick roll to crackle up the shells, and then peel carefully while they are submerged in water. Chop the eggs as roughly or as finely as you like, using a knife or a food processor.

2. In a medium bowl, gently combine the eggs, mayonnaise, lemon zest and juice, parsley, dill, shallot, capers (if using), and salt and pepper until well blended. Check and adjust seasonings as needed.

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