Creamy Egg Salad

5 from 1 vote

This is the best creamy egg salad, made with a rich and silky egg yolk dressing, Kewpie mayonnaise, Dijon mustard and fresh dill. Serve it on olive oil fried sourdough or homemade focaccia for a quick, easy and absolutely delicious lunch.

Prep Time5

Cook Time8

Course: Breakfast, Main Course

Cuisine: Mediterranean

Servings:

Author: Daen Lia

Ingredients

4 eggs
2 tbsp KEWPIE MAYONNAISE
1 tsp dijon mustard
salt and pepper
fresh chives or dill finely sliced
sourdough to serve

Instructions

Boil eggs: Bring a pot of water to the boil. Carefully lower in the eggs and boil for 8 minutes. Transfer to an ice bath and leave to cool for 10 minutes, then peel.
Seperate egg yolks: Cut the eggs in half and separate the yolks from the whites. Roughly chop the egg whites and set aside.
Make egg paste: Place the egg yolks into a medium bowl with the KEWPIE MAYONNAISE and Dijon mustard. Season generously with salt and freshly cracked black pepper, then mash together with a fork until smooth and creamy.
Finish: Add the chopped egg whites to the creamy yolk mixture and gently fold through until well combined.
Serve: Serve on a piece of toasted sourdough with fresh chives or dill.

Notes

For the creamiest egg salad, mix the cooked egg yolks with mayonnaise and Dijon mustard until smooth before folding through the chopped egg whites.
Kewpie mayonnaise is my preference, but regular whole egg mayonnaise will also work.
Serve on olive oil fried sourdough or homemade focaccia with garlic confit.
Store in an airtight container in the fridge for up to 3 days.

Nutrition