- Prep
- 25 min
- Cook
- 10 min
- Total time
- 35 min
- Yield
- 4 servings
- Difficulty
- Easy
- Calories
- 260 kcal
Quick summary
“This classic egg salad gains personality with the addition of spicy sriracha sauce, Dijon mustard, and smoked paprika. The contrast between the creaminess of the hard-boiled eggs with the vegetable crunch of celery and sweet and sour pickles results in a versatile filling for sandwiches and toast.”
What you need to know
- The immediate thermal shock method in ice water stops the cooking of the eggs and facilitates the clean removal of the shell.
- The rustic cutting of the eggs, leaving larger pieces, provides a chewy texture that prevents the formation of a smooth, homogeneous paste.
- Finely chopped celery and sweet pickles provide vegetable crunch that breaks the heavy greasiness of the yolk and mayonnaise.
Ingredients
Main
- units Large eggs
- cup Good quality mayonnaise
- tablespoons Dijon mustard
- teaspoon Sriracha sauce (or similar spicy sauce)
- cup Finely chopped fresh chives
- stalks Finely chopped celery
- tablespoon Chopped sweet cucumber pickles (sweet relish)
- teaspoon Smoked paprika
- Salt
- Freshly ground black pepper
Instructions
Principal
- Perfect Egg Cooking: Place the eggs in a pot, cover with cold water, and bring to high heat until boiling. As soon as it boils, turn off the heat, cover the pan, and let it rest for exactly 9 to 10 minutes. This is the secret to creamy and perfectly cooked yolks, without greenish edges.
- Cooling and Preparation: Immediately transfer the boiled eggs to a bowl with cold water and ice cubes. Let them cool completely for about 15 minutes. Peel the eggs carefully, tapping lightly on a surface and rolling to loosen the shell easily. In simple terms: cold eggs peel much better.
- Salad Assembly: Chop the eggs coarsely or mash them with a fork in a large bowl. The professional technique is to leave some larger pieces to add texture and visual interest to the salad. This varied consistency elevates the experience of each bite, making it more appetizing.
- Add the Seasonings: Add to the bowl with the chopped eggs the mayonnaise, Dijon mustard, Sriracha sauce, green onion, chopped celery, sweet pickles and smoked paprika. Mix all ingredients gently with a spatula, ensuring everything is well incorporated without breaking the eggs too much. The goal is a homogeneous mixture.
- Final Seasoning: Season the egg salad with salt and freshly ground black pepper to taste. Taste and adjust the seasonings according to your personal preference, adding more Sriracha for a spicier touch, if desired. The most important tip is not to be afraid to taste and refine the flavor, which defines a good chef.
- Cooling to Enhance Flavor: Cover the bowl with plastic film and refrigerate for at least 30 minutes before serving. The secret of this recipe is the resting time in the refrigerator, which allows the flavors to harmonize and deepen, resulting in an even more delicious salad. Serve chilled.
Chef's tips
- Cook the eggs in boiling water for exactly 10 minutes to obtain firm, fully cooked yolks that are still creamy.
- Dry the small pieces of celery and pickles well with paper towels before mixing so as not to water down the mayonnaise over time.
- Let the salad rest covered in the refrigerator for 30 minutes before consuming so that the seasonings dry and integrate.
Variations
- Add crispy pieces of fried drained bacon to bring an extra salty and smoky layer to the salad.
- Incorporate fine zest of fresh lime peel for a citrusy aromatic lift that balances the fats.
- Mix chopped fresh dill leaves instead of chives for a Scandinavian-style aromatic profile.
Substitutions
- Sriracha sauce can be replaced by a few drops of tabasco hot sauce or chopped jalapeño pepper.
- Dijon mustard can be replaced by traditional yellow mustard or old-style grain mustard (l'ancienne).
- The sweet pickle relish can be replaced by chopped sour cucumber pickles with a pinch of sugar.
How to store
Store in a glass jar with an airtight seal under refrigeration for up to 3 days. Mix gently before serving again.
Can it be frozen?
Do not freeze this preparation. Cooked egg whites become rubbery and watery and the mayonnaise curdles completely in the freezer.
What to serve with
Serve as a filling for toasted buttered white bread, flaky croissants, romaine lettuce leaves, or rye toast.
Frequently asked questions
What is cucumber sweet relish?
It is a sweet and sour condiment made of finely chopped cucumbers pickled in vinegar, sugar, and mustard seeds.
Can I use Greek yogurt in place of part of the mayonnaise?
Yes, replacing half of the mayonnaise with natural Greek yogurt reduces calories and adds a pleasant lactic acidity to the cream.
Why should the salad be refrigerated before being served?
Chilled resting stabilizes the mayonnaise fat emulsion and allows the garlic and spices to penetrate the eggs.
How to prevent the hard-boiled egg yolk from having that gray ring around it?
The gray ring appears due to overcooking; cook for a maximum of 10 minutes and immediately transfer to a bowl of ice water.
