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.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!
Servings: 4
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
Instructions
- Start by peeling the hard-boiled eggs and chopping them into bite-sized pieces.
- This will form the base of your salad.
- Add the chopped eggs to a medium-sized mixing bowl.
- Stir in the mayonnaise until all pieces are well coated.
- Mix in the Dijon mustard, followed by the diced celery.
- This will add a crunchy texture to your salad.
- Season your mixture with salt and pepper.
- Toss gently to distribute the seasoning evenly.
- If using avocado and hot sauce, fold them in carefully.
- This adds both creaminess and a hint of spice.