Ingredients
- 6 large eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon extra-virgin olive oil
- 1 celery stalk finely chopped
- Kosher salt or sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Cook the eggs. Place the eggs in a saucepan and cover with cold water. Bring to a boil and cook for 6 minutes. Turn off the heat and allow the eggs to cool in the water until the yolks are fully set.
- Cool and peel. Run the eggs under cold water until cool enough to handle. Gently peel and transfer to a mixing bowl.
- Mash the eggs. Using a fork, mash the eggs to your preferred consistency. I like to leave a few larger pieces for texture.
- Mix the egg salad. Add the mayonnaise, Dijon mustard, whole-grain mustard, olive oil and finely chopped celery. Gently mix until everything is combined.
- Season to taste. Add sea salt and freshly ground black pepper. Taste and adjust the seasoning as needed.
- Serve. Enjoy on toasted sourdough, on your favourite sandwich bread or simply spooned over fresh greens.
Notes
A little crunch makes all the difference. Finely chopped celery adds a lovely freshness and texture without overpowering the eggs.
Two mustards, better flavour. Dijon adds a smooth, savoury sharpness, while whole-grain mustard brings a little texture and depth.
Keep it light. A combination of mayonnaise and extra-virgin olive oil gives the egg salad a creamy consistency without relying entirely on mayonnaise.
Make it ahead. Prepare the egg salad in advance and refrigerate in an airtight container for up to 1 week, provided the eggs were cooked thoroughly and chilled promptly. It's wonderful to have ready for a quick lunch.
Make it a tea sandwich. For something a little more special, turn this egg salad into beautiful little tea sandwiches. Spread the chilled filling between slices of soft white sandwich bread, trim away the crusts and cut into neat fingers or small triangles.
Arrange on a pretty platter and finish with a few fresh chives or sprigs of dill, if you like. They're lovely for afternoon tea, a spring brunch or a simple lunch with friends.
If preparing ahead, cover tightly and refrigerate until ready to serve to keep the bread soft and fresh.