Do you have a thing for egg salad? Golden, creamy, soft and crunchy egg salad? Me too. There’s just one problem: To me, the process of making egg salad sounds daunting. Boil eggs, peel them, make a salad — and all before lunch? Call me lazy, but I just don’t have hard-boiled eggs in my weekly routine. I felt there must be an easier way to enjoy egg salad — something quicker, more spur-of-the-moment. Lucky for me, there is.
- 6 to 7 large eggs
- 1/4 teaspoon salt
- Freshly ground black pepper
- 3 teaspoons olive oil, divided
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup finely chopped red onion, from 1/4 small red onion
- 1/4 cup finely chopped celery, from about 2 stalks celery
- 1 tablespoon finely chopped dill fronds
- 1 tablespoon capers, optional
- Lightly beat the eggs in a medium bowl. Beat in the salt and a generous quantity of black pepper.
- Heat a large skillet over medium-high heat and pour in 1 teaspoon olive oil. Spread it around the skillet with a spatula until the whole skillet is coated. Pour in the eggs.
- Cook the eggs for 5 minutes over medium-high heat, or until they are cooked through and no longer wet. Stir frequently, helping small “curds” develop in the eggs.
- Put the cooked eggs in a large bowl and use a spatula to break up any large pieces. Set aside.
- Whisk together the remaining 2 teaspoons olive oil, 3 tablespoons mayonnaise, 1 tablespoon mustard, and 1 tablespoon lemon juice. Taste and adjust if desired to your taste. Pour over the eggs and fold in gently.
- Fold in the chopped red onion, celery, and dill. If desired add capers. Taste and add additional salt and pepper if desired. Refrigerate to chill, or eat immediately.