Gordon Ramsay Egg Salad Recipe
Egg salad doesn’t have to be boring, and Gordon Ramsay’s method proves just that!The biggest mistake people make is boiling eggs until they’re dry and chalky, which ruins the entire texture.For the best results, I cook them just long enough so the yolks are creamy but not runny.A splash of vinegar sharpens the overall taste, cutting through the richness without being too overpowering.One trick I swear by is adding a little bit of soft butter while mixing—this rounds out the texture in the best way.
Servings: 4
Ingredients
- 6 large Eggs
- 1/3 cup Mayonnaise
- 1 tbsp Dijon Mustard
- 1 tbsp Lemon Juice
- 1/4 cup Green Onion chopped
- 1/2 tsp Paprika
- Salt and Pepper to taste
Instructions
- Boil the eggs by placing them in a saucepan.
- Cover them with cold water and bring to a boil.
- Remove the pan from heat and let the eggs sit in hot water for 10-12 minutes.
- This helps achieve the right consistency.
- Drain hot water, transfer eggs to an ice bath, and let them cool for 5 minutes.
- Then peel and chop them.
- In a bowl, mix mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper until smooth.
- This will form the creamy dressing.
- Combine chopped eggs with the dressing and add green onions for an extra layer of flavor.
- Stir everything thoroughly.