Martha Stewart Egg Salad Recipe

A good egg salad needs a balance of creamy and chunky, and Martha Stewart’s recipe gets it just right.

I always start with eggs that are just slightly under-boiled so the yolks stay soft and mix into the dressing smoothly.

A little Dijon mustard gives the salad a slight tang without overpowering the eggs.

Martha’s version keeps things simple, which is why it works—good ingredients shine without too much fuss.

Chopped fresh herbs like dill or chives add a fresh contrast to the richness of the eggs and mayo.

To get the best texture, I mash half of the eggs and leave the rest in bigger chunks so every bite has a little variation!

How to Make Martha Stewart’s Egg Salad

Ingredients

• 8 Eggs (hard-boiled)
• 1/4 cup Mayonnaise
• 1 tbsp Dijon Mustard
• 2 Celery Stalks (diced)
• 1/2 Avocado (optional, chopped)
• 1/2 tsp Salt
• 1/4 tsp Pepper
• Hot Sauce (few dashes, optional)

Step-by-Step Instructions

Step 1:

Start by peeling the hard-boiled eggs and chopping them into bite-sized pieces.

This will form the base of your salad.

Step 2:

Add the chopped eggs to a medium-sized mixing bowl.

Stir in the mayonnaise until all pieces are well coated.

Step 3:

Mix in the Dijon mustard, followed by the diced celery.

This will add a crunchy texture to your salad.

Step 4:

Season your mixture with salt and pepper.

Toss gently to distribute the seasoning evenly.

Step 5:

If using avocado and hot sauce, fold them in carefully.

This adds both creaminess and a hint of spice.

Tips and Tricks for Making This Recipe

Boiling Eggs Just Right

For perfect hard-boiled eggs, I recommend placing them in cold water, bringing it to a boil, then simmering for exactly 10 minutes before plunging into ice water.

This method ensures easy peeling and just the right texture for your salad.

Customizing Flavors

Don’t hesitate to add personal touches like a pinch of curry powder for an exotic twist or using Greek yogurt instead of mayonnaise for a lighter version.

Experimenting with flavors can lead to fun and tasty results.

Storing Leftovers

I suggest storing leftover egg salad in an airtight container in the fridge for up to three days.

Keeping your salad fresh is crucial to enjoying it later without compromising texture or taste.

What to Serve with Martha Stewart Egg Salad Recipe

Fresh Greens

Pair your egg salad with a side of fresh greens like crisp lettuce or peppery arugula.

This adds a refreshing crunch that complements the creamy texture of the egg salad.

Toasted Bread

Here’s a classic: serve your egg salad on toasted bread.

Feel free to get creative with different types of bread like sourdough, rye, or even a warm ciabatta roll.

Toasting the bread adds a wonderful texture that plays nicely with the soft egg salad.

Roasted Vegetables

Roasted vegetables can be an amazing side, providing a warm and savory contrast.

Try roasted bell peppers or sweet potatoes for a touch of sweetness.

These veggies can add a layer of flavor that you might find exciting next to your egg salad.

Pickled Vegetables

Pickled vegetables bring a tangy and crisp side to the table.

Consider serving small pickled cucumbers or carrots for a zesty touch.

Their acidity can cut through the richness of the egg salad in just the right way.

Fruit Salad

Try adding a sweet and juicy side like a fruit salad!

Combining fresh berries, melon, and grapes can create a refreshing contrast to the egg salad.

The sweetness of the fruit can be a superb counterpoint to the savory flavors.

Variations and Substitutions

Use of Alternative Creamy Bases

Greek yogurt, aioli, or creme fraiche offer lovely replacements for mayonnaise in your egg salad.

These substitutions can change the texture and taste slightly, so choose what suits your preferences or dietary needs.

Additional Ingredients for Flavor

Consider adding avocado for a creamy texture and rich taste.

Chopped horseradish or a good quality mustard can add a bit of a kick.

Include these based on how much spice and creaminess you desire in the salad.

Simple Swaps for Spicing it Up

Experiment by including curry powder or mustard powder for an aromatic flavor profile.

These spices can work wonders in giving your egg salad an exotic touch.

Mix things up occasionally to keep the recipe exciting with easy-to-find ingredients.

How to Store Leftover Martha Stewart Egg Salad

When it comes to storing your leftover egg salad, a few simple steps will keep it fresh and tasty.

Refrigerate promptly in an airtight container to ensure maximum freshness, just like I do!

Place the container in the coldest part of your fridge to maintain its flavor for longer.

Airtight Containers

Use a good-quality airtight container with a reliable seal.

This will protect your leftover egg salad from absorbing any stray odors in the fridge.

A glass container is a fantastic option because it doesn’t retain stains or odors.

Maximum Freshness

For the best taste and texture, enjoy your leftover egg salad within the first few days.

I find that consuming it within two days keeps it tasting divine!

Keep an eye on the texture and aroma to ensure continued freshness.

Avoiding Spoilage

Always bring your egg salad to room temperature before placing it in the fridge.

This minimizes condensation and potential spoilage.

By following these tips, you’ll enjoy great-tasting egg salad every time!

Common Mistakes to Avoid

Overcooking the Eggs

You really don’t want to overcook the eggs.

When eggs are overcooked, they get rubbery, with a grayish ring around the yolk, which isn’t very appetizing!

Keep an eye on the clock!

Too Much Mayonnaise

Using too much mayonnaise can make your egg salad too heavy and greasy.

You should start with less and adjust as needed.

This will let you find the perfect balance.

Lack of Seasoning

Egg salad needs some seasoning to bring out the flavors.

Salt and pepper are essential, but don’t forget a bit of mustard or a splash of lemon juice!

These small additions really make a difference!