Sofia's egg salad, made her way: the yolks are mashed with mayonnaise, Dijon and sweet pickle relish into a smooth dressing first, then the diced whites and celery are folded in. Creamy, tangy and a little sweet. Serves 6.
Sofia's egg salad has one step that sets it apart: she scoops the yolks out of the hard-boiled eggs and mixes them with the mayonnaise, Dijon mustard and sweet pickle relish first, until the dressing is completely smooth. Only then does she fold in the diced whites and celery. It really makes a difference in taste; every bite is evenly creamy instead of patchy.
Ten eggs make enough for about six sandwiches. Serve it on soft bread, a toasted roll or crackers, or over lettuce.
Ingredients
Eggs
10 large eggs
Dressing
1/2 cup mayonnaise
1 teaspoon Dijon mustard
3 tablespoons sweet pickle relish
To finish
3 stalks celery, diced
Paprika, to taste
Salt and black pepper, to taste
Instructions
Start the eggs. Put the eggs in a pot in a single layer and cover them with cold water by about an inch. Bring the water to a rolling boil over high heat.
Boil 10 to 11 minutes. As soon as the water reaches a rolling boil, lower the heat slightly to a gentle boil so the eggs do not knock together and crack. Set a timer for 10 to 11 minutes, for fully set eggs with pale yellow yolks.
Ice bath. When the timer goes off, move the eggs right away to a bowl of ice water. Let them sit for 5 minutes; this stops the cooking and makes them easier to peel.
Dice the celery. While the eggs cool, dice the celery.
Separate the yolks. Peel the eggs, cut them in half and scoop the yolks into a mixing bowl. Dice the whites and set them aside.
Make the yolk dressing. Add the mayonnaise, Dijon mustard and sweet pickle relish to the yolks and mix until thoroughly smooth. This is Sofia's secret: dressing the yolks first makes a real difference in taste.
Fold and season. Add the diced whites and celery and fold until evenly coated. Season with paprika, salt and pepper to taste. Serve right away or chill until ready to serve.
Nutrition per serving (estimated)
260Calories
4 gCarbohydrates
0 gFiber
3 gNet carbs
11 gProtein
22 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
Keep egg salad refrigerated and eat it within 3 to 4 days; do not leave it out for more than 2 hours.
Eggs that are a week or two old peel more easily than very fresh ones. Crack them all over and peel under cool running water.
A gentle boil, not a hard one, keeps the shells from cracking in the pot.
Like it tangier? Use dill relish instead of sweet, or add a little more Dijon.
Smoked paprika adds a nice, gentle smokiness.
Questions about this recipe
Why mix the dressing with the yolks first?
Mashing the yolks with the mayonnaise, mustard and relish before the whites go in makes a completely smooth dressing, so every bite is evenly creamy and seasoned. Sofia says it really makes a taste difference.
How long do you boil eggs for egg salad?
Start timing when the water reaches a rolling boil, then simmer gently for 10 to 11 minutes for fully set eggs with pale yellow yolks, and cool them in ice water for 5 minutes.
