The Absolute Best Egg Salad

This Polish-inspired egg salad is our family’s go-to for a quick, nutritious lunch. It’s packed with flavour, easy to make in a big batch, and tastes absolutely divine, everyone loves it. Very handy to have in the fridge!

By @foxnestfood

Original recipe source

Cook time: 20 minutes

Servings: 6

Ingredients

• 12 pieces eggs
• 4 tbsp mayonnaise
• 2 tsp Dijon mustard
• 0.75 tsp agave or honey
• 1 pinch salt
• 1 pinch black pepper
• 3 ribs celery
• 5 pieces radishes
• 1 small red onion
• 1 large brined pickle
• 2 tbsp fresh chives

Instructions

1. Place 12 eggs in a single layer in a saucepan.
2. Cover the eggs with cold water until there is about 1 inch of water above the eggs.
3. Bring the water to a boil over medium-high heat.
4. Once boiling, reduce the heat and simmer the eggs for 9–10 minutes.
5. Immediately transfer the eggs to a bowl of cold water to cool quickly and prevent overcooking.
6. Once cooled, peel the eggs carefully and optionally separate yolks from whites.
7. Mash the yolks in a mixing bowl with 4 heaped tablespoons of mayonnaise.
8. Add 2 teaspoons of Dijon mustard to the yolk mixture.
9. Mix in ½–1 teaspoon of agave or honey, adjusting sweetness to taste.
10. Season the yolk mixture with salt and pepper to taste.
11. Chop the egg whites finely and place in a large mixing bowl.
12. Finely chop 3 ribs of celery, 4–5 radishes, 1 small red onion, and 1 large brined pickle. Add to the egg whites.
13. Finely chop fresh chives to yield about 2 tablespoons and add to the mixing bowl.
14. Gently fold the creamy yolk mixture into the bowl with the chopped ingredients until well combined.
15. Taste the salad and adjust seasoning with more salt and pepper if necessary.