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MaraLila

Quick Easter Egg Salad

This Quick Easter Egg Salad is the most brilliantly satisfying answer to leftover Easter eggs — perfectly boiled eggs with creamy golden yolks folded into a gloriously tangy mayonnaise and Dijon dressing, with crunchy celery, fresh chives, and sweet pickle relish throughout. Ready in under 20 minutes and even better the next day, this is the springtime recipe that turns a post-holiday surplus into the most anticipated dish at the table. For another wonderfully simple spring recipe, check out our Classic Devilled Eggs.
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Prep Time 10 minutes
Cook Time 11 minutes
Chilling Time 30 minutes
Total Time 51 minutes
Servings: 6 servings
Course: Brunch, Easter, Lunch, Side Dish
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 12 large eggs, hard-boiled and peeled
  • 0.33 cup full-fat mayonnaise (80g)
  • 2 tbsp Dijon mustard
  • 1 tbsp yellow mustard (classic diner-style)
  • 1 tbsp apple cider vinegar
  • 1 tsp honey or a pinch of granulated sugar
  • 0.5 tsp fine sea salt, plus more to taste
  • 0.25 tsp freshly cracked black pepper
  • 0.25 tsp smoked paprika, plus extra for garnish
  • 1 pinch cayenne pepper, optional
  • 3 stalks celery, finely diced (about ½ cup)
  • 3 tbsp sweet pickle relish or finely diced dill pickles
  • 4 tbsp fresh chives, finely chopped (or 3 green onions, thinly sliced)
  • 2 tbsp fresh flat-leaf parsley, finely chopped, optional

Equipment

  • Medium Saucepan For boiling the eggs — needs to be large enough to hold 12 eggs covered by at least one inch of water.
  • Large Bowl for Ice Bath Fill with cold water and generous ice cubes — essential for stopping the cooking process immediately and preventing grey-green yolk rings.
  • Slotted Spoon For lowering eggs gently into boiling water and transferring them to the ice bath without cracking the shells.
  • Large Ceramic Mixing Bowl For making the dressing and folding the entire salad together — wide enough for gentle folding without spillage.
  • Balloon Whisk For whisking the dressing ingredients into a completely smooth, homogeneous emulsion.
  • Large Sharp Chef's Knife and Cutting Board For chopping the peeled eggs to the desired texture — from rough rustic chunks to a finer mash.
  • Wide Rubber Spatula Essential for the gentle folding technique — wide blade allows sweeping motions that coat the eggs without breaking them down.
  • Instant-Read Thermometer Optional but useful — eggs are perfectly cooked at 71°C (160°F) internal temperature for food safety verification.

Method
 

  1. Fill a medium saucepan with enough cold water to cover the eggs by at least an inch. Bring to a full rolling boil over high heat. Using a slotted spoon, lower the eggs gently into the boiling water one at a time. Reduce heat to medium-high and set a timer for exactly 11 minutes. While the eggs boil, prepare an ice bath — fill a large bowl with cold water and a generous amount of ice cubes.
  2. When the timer goes off, immediately transfer the eggs to the ice bath using the slotted spoon. Let them sit in the ice water for at least 10 minutes to stop the cooking process and prevent the grey-green ring. Peel the eggs under a gentle trickle of cold water, starting from the wider end. Pat the peeled eggs completely dry with paper towels.
  3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, yellow mustard, apple cider vinegar, honey, fine sea salt, cracked black pepper, smoked paprika, and cayenne if using. Whisk until completely smooth with no streaks. Taste the dressing — it should be bold, tangy, and noticeably well-seasoned before the eggs are added. Adjust seasoning as needed.
  4. Roughly chop the peeled, dried eggs into irregular pieces of varying sizes — some larger chunks and some smaller crumbles — for a classic rustic texture. For a smoother result, use a fork to mash to a finer consistency while keeping some texture. Add the chopped eggs to the dressing bowl immediately after chopping.
  5. Add the finely diced celery, sweet pickle relish or diced pickles, chopped chives, and flat-leaf parsley to the bowl. Using a large rubber spatula, fold everything together gently using slow sweeping motions from the bottom of the bowl upward — about 10 to 12 folds. The goal is to coat every egg piece in dressing and distribute the vegetables evenly without breaking the egg pieces down further. Taste and adjust seasoning — add a final pinch of salt or a few more drops of apple cider vinegar if needed.
  6. Cover the bowl with plastic wrap pressed directly against the surface of the salad. Refrigerate for at least 30 minutes before serving — the flavours will meld, the dressing will reach its ideal consistency, and the salad will taste noticeably more cohesive. Serve in sandwiches on toasted brioche or sourdough, in butter lettuce cups, or with crackers. Garnish with a dusting of smoked paprika and extra fresh chives before serving.

Notes

Pro Tips: Always start eggs in already-boiling water rather than cold water for precise timing control and consistent results. The ice bath is non-negotiable — it stops the cooking immediately and prevents the grey-green ring around the yolk that makes egg salad look and taste sulphurous. Use full-fat mayonnaise only — low-fat versions have too much water and produce a thin, flat-tasting dressing. Season the dressing boldly before adding the eggs — it should taste almost too tangy on its own because the eggs will dilute it considerably. Dice celery no larger than ¼ inch so it enhances every bite without dominating. Always fold gently with a wide spatula — overmixing breaks the eggs into a paste. Make it the night before when possible — the flavour deepens significantly and the texture reaches its ideal consistency after overnight refrigeration.