A cook has shared a secret ingredient everyone should be adding to their egg salad to give it an extra burst of flavour. Food writer Stephanie Ganz recently revealed on Simply Recipes how she takes her simple egg salad – which uses just three main ingredients – to the next level.
Really, when it comes to recipes centred around eggs, simplicity is key. However if the preparation or cooking goes wrong, there’s very little room to hide. To give the salad an extra burst of flavour, the cook recommended using Dijon mustard.
For Stephanie’s egg salad, which she described as the pinnacle of simplicity, you only need three ingredients. She wrote: “With just three ingredients (plus salt and pepper), it’s a tasty, protein-packed lunch or snack that waits patiently for me in the fridge until I’m ready to nosh.”
This egg salad won’t be dripping in liquid, with the mayo and mustard just there to act as a binding agent to keep it all together. The salad can be used as a sandwich filling or as a topping for breakfast toast.
Stephanie confessed: “I’ve also been known to eat a spoonful in the middle of the afternoon when I start getting snacky, and it does a great job of keeping me satisfied.”
When it comes to adding Dijon mustard, it’s a non-negotiable for the cook.
Stephanie said: “As for the mustard, I stand by Dijon. Dijon mustard is made with a combination of mustard seeds, vinegar, and a splash of white wine. Those ingredients come together to make a pleasantly sharp condiment that excels at cutting through the other two very rich, creamy ingredients in this salad.”
Another great tip for making the salad sumptuous to eat is to switch up the cooking method. Instead of boiling the eggs, Stephanie preferred to steam them.
This will help them to peel easier and result in a wonderfully jammy centre. Here’s how to replicate the egg salad at home.
Ingredients
- 6 large eggs
- 1/4 cup (54g) mayonnaise
- 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper, to taste
Method
Fill a sauce pot with enough water to come to the bottom of a steamer. Bring water to a boil over high heat. Gently place the eggs in the steamer. Cover, and reduce the heat to medium. Set a timer for nine minutes.
In a bowl large enough to hold the eggs, prepare an ice bath of water and ice. When the timer goes off, use tongs to remove the eggs and place in an ice bath for three minutes.
Peel the eggs, then coarsely chop them. In a large mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, and salt and pepper. Mix well, taste, and adjust seasoning as necessary. Keep in the fridge for up to five days.
