Description
Gordon Ramsay’s egg salad elevates a classic lunch staple with restaurant-quality precision. Rich, creamy, and perfectly seasoned, this dish promises a delightful blend of chopped eggs, fresh herbs, and zesty mayonnaise that makes you crave another bite.
Ingredients
Scale
Protein Base:
- 6 eggs (room temperature)
Vegetable and Herb Blend:
- ¼ cup (59 ml) red onion, finely diced
- 2 tablespoons (30 ml) parsley, finely diced
- 2 tablespoons (30 ml) chives, finely diced
Binding and Seasoning Components:
- ¼ cup (60 ml) mayonnaise
- 1 tablespoon (15 ml) Dijon mustard
- 1 teaspoon (5 ml) lemon juice
- kosher salt (to taste)
- freshly ground black pepper (to taste)
Instructions
- Gently heat water in a medium-sized pot, maintaining a temperature just below simmering to create a delicate cooking environment for the eggs.
- Delicately lower eggs into the warm water using a slotted spoon or skimmer, ensuring they are fully submerged and cooking evenly for exactly 12 minutes at a consistent medium-high heat.
- Immediately transfer eggs to a generously ice-filled water bath, allowing them to rapidly cool and halt the cooking process for a minimum of 15 minutes to achieve perfect texture.
- Carefully peel the cooled eggs, removing the shells completely and taking care not to damage the delicate egg whites.
- Chop the peeled eggs into precise, uniform pieces – ranging from fine crumbles to slightly larger chunks depending on personal preference.
- Finely dice the red onion into small, uniform pieces to distribute flavor evenly throughout the egg salad.
- Combine the chopped eggs, red onion, freshly chopped chives, and finely minced parsley in a mixing bowl.
- Add rich, creamy mayonnaise, tangy Dijon mustard, freshly squeezed lemon juice, kosher salt, and freshly ground black pepper to the egg mixture.
- Thoroughly blend all ingredients, ensuring each component is evenly distributed for a harmonious flavor profile.
- Serve immediately as a standalone dish, or use as a filling for sandwiches, wraps, or atop crisp lettuce leaves.
Notes
- Rest the egg salad in the refrigerator to let flavors blend deeply, creating a more complex taste profile.
- Customize texture by choosing between chunky, roughly chopped eggs or smoothly mashed variations depending on personal preference.
- Balance tanginess with fresh lemon juice, experimenting with quantities to enhance the overall flavor complexity.
- Modify mayonnaise and Dijon mustard ratios to match individual taste preferences, starting with recommended amounts and adjusting gradually.
- Select slightly older eggs for easier peeling while maintaining optimal freshness and cooking quality.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Lunch, Snacks
- Method: Boiling
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 247
- Sugar: 1 g
- Sodium: 318 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 370 mg