In honor of those hard-boiled Easter eggs you dyed and that are now sitting in your fridge, I decided to do a quick post with the best egg salad recipe EVER. Last summer my husband and I invited his colleagues over for a barbecue and I decided to make fancy mayo for the burgers. I’m not usually a mayo person, but I loved this and thought I could adapt that recipe to egg salad. I tried it on homemade brioche buns the next day and was blown away.
I whipped some of this egg salad up yesterday and savored the way the lemon brightens the creamy garlic. Although the first time I made this on brioche hamburger buns, I actually prefer my egg salad on toasted bread with lots of fresh baby spinach for the texture they add. There are a lot of potential variations to try: over a spinach salad with pretzles? On a toasted English muffin with thinly sliced radishes?
Anyway, here comes the recipe. When it comes to how to serve it, you do you.
2-3 Tablespoons mayonnaise
1/4 teaspoon brown mustard
1 clove garlic, grated or pressed
Zest from 1 lemon (you can use a little less if you prefer)
Salt and freshly ground pepper to taste (I used a pinch of fine table salt and turn the pepper grinder once for each egg)
4-6 hard-boiled eggs, chopped
Mix up all of the ingredients except the eggs in a large bowl. Once they are completely combined, gently fold in the chopped eggs. Keep in the fridge until ready to serve.
Tailor this recipe to your tastes (hence some of the loosey-goosey measurements). I like less mayo, more eggs, and more lemon. But if you like egg salad, try this recipe!