Stovetop Method for Egg Salad Eggs
For creamy, easily chopped eggs, aim for fully cooked but tender yolks and intact whites. Timing and quick cooling are key.
Steps:
- Place eggs in a pot, cover with cold water, and bring to a gentle boil.
- Turn off heat, cover, and let sit 10–12 minutes depending on size.
- Transfer to an ice bath for at least 5 minutes, then peel.
Assembly:
- Chop eggs to desired texture and mix with mayonnaise, Dijon mustard, salt, pepper, and optional add-ins like celery, chives, or pickles.
Tips:
- Cool eggs thoroughly before chopping to make clean slices and avoid a mushy texture.
- For creamier egg salad, use a ratio of about 1–1.5 Tbsp mayo per egg and add a touch of acidity (lemon juice or vinegar).
This method yields perfect eggs for a flavorful egg salad that holds texture.