Everyday Kitchen

American · Salads

Boiled egg salad

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · Gluten-free · High-protein

Fold chopped hard-boiled eggs into a mustard and yogurt dressing. Celery gives a little crunch without extra cooking.

Prep
15 min
Cook
12 min
Soak, marinate, rise or chill
15 min
Total
42 min
Servings
4
Difficulty
Easy
Cuisine
American
Course
Salads

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of boiled egg salad
Representative photograph of boiled egg salad. This photograph is not a result of testing this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Eggs

Dressing

Salad

Equipment

Saucepan; bowl; knife; spoon.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Boil · About 12 min

  1. Bring 6 eggs, 1200 ml water for boiling to a boil. Cover and simmer for 10 minutes; cool in cold water for 10–15 minutes. Peel and chop.

    Check: The yolks are firm.

Mix the dressing · About 3 min

  1. Stir 80 g plain yogurt, 30 g mayonnaise, 1 tsp Dijon mustard, 10 ml lemon juice, ¼ tsp salt, ¼ tsp black pepper in a bowl until smooth.

Fold and chill · About 15 min

  1. Fold the chopped eggs and 80 g celery, finely diced, 15 g chives, chopped into the dressing. Cover and refrigerate until chilled, about 15 minutes.

    Check: Keep the salad cold until serving.

Tips

  • Cool eggs before adding them to the dressing.
  • Keep mayonnaise-based salad out of warm conditions.

Substitutions

  • Use more yogurt instead of mayonnaise for a sharper dressing.
  • Use finely diced cucumber instead of celery; drain it first.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Boil the eggs one day ahead and refrigerate.
  • Mix the dressing ahead; combine on the serving day.

FAQ

Can I use store-bought boiled eggs?

Yes, if stored correctly and within their use-by date.

Can I serve it in a sandwich?

Yes. Bread is a separate accompaniment and is not included in this recipe.

Can I freeze egg salad?

Freezing gives poor texture. Refrigerate it and eat within two days.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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