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Oct 19, 2008 06:35 PM

How do you make egg salad?

I'm a please bare with me. Could someone explain to me how to boil eggs to make egg salad. I seem to always have a green ring around the yolk. Am I not boiling it long enough? And, do you just put mayo in it with s and pepper? Thanks in advance!

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  1. Actually, if you have a green ring around the yolk, they're overcooked. Here's what I do: Put them in the pan and cover with cold water. Turn the fire on high and when you notice they're boiling, set the timer for ten minutes. You can turn the fire down a little bit at tat point, but you still want them simmering. When the timer goes off, put the pan in the sink and run cold water in it for a long time--ten minutes, if you can get someone not to run through the kitchen and turn it off, like my husband does.

    After you peel the eggs, chop them up. What I put in mine sort of varies according to my mood and what I have on hand. I always include salt and pepper (sometimes Lawry's Seasoned Salt), mayo and mustard. I do maybe two tablespoons of mayo and a teaspoon or so of mustard to four eggs. Sometimes I put a couple teaspoons of sweet relish in. Other times it's a little onion (regular or green onions), red or green pepper, or celery. I don't think you can really ruin it... have fun.

    3 Replies
    1. re: revsharkie

      revsharkie, you can save a lot of water if you plunge the eggs into an ice bath instead...just add more cubes as the ice melts to keep the water super-cold.

      1. re: goodhealthgourmet

        Agree with ghg. I hate preachy chowhounders but running water for 10 minutes to cool eggs is a waste of water.

        Pouring off the hot water, running a couple of changes of cold water, then throwing some ice cubes in uses less water. One could argue that the ice took energy to make but I don't use that much ice anyway.

        I also crack the cooling eggs against the pan or counter--supposed to help with the sulfur.

        1. re: filth

          cracking the eggs shouldn't affect the sulfur issue - that's more a factor of over-cooking. but it does make peeling them easier.

    2. When I boil eggs, i cover them with water, bring them up to a boil, remove from the burner, and cover for 15 minutes. Then I plunge them into ice water and let them cool. I always get perfect eggs this way.

      I keep egg salad pretty simple. I chop the eggs up, mix with some dijon mustard, mayo and salt and pepper. I don't like it really wet so I don't use much mayo at all. For seasoning I might add some dill or smoked paprika but not much beyond that as I prefer it simple.

      6 Replies
      1. re: ziggylu

        I do mine like ziggylu...bring to boil, then take them off the heat and let them sit in the hot water, covered, for 10 to 15 minutes. (for2 soft-boiled eggs, I let them sit for 4 pretty well!) If you only have 1 or 2 eggs, you can easily just use the 10 minute method. Revsharkie lets the eggs continue to cook but at a low simmer--not a problem, I guess, but if they boiling away at full-blast, you will probably end up with that green ring-thing. And I'm also a minimalist on the mayo but I must have finely chopped celery and/or celery leaves in mine, too. I hear that curry powder is a nice addition to egg salad AND to deviled eggs. Experiment and have's up to you and what you like.

        1. re: Val

          I also use the same cooking method as ziggylu. I use a fork or potato masher to chop them up finely, mayo, mustard, finely chopped onion (just a little), salt pepper and a bit of Old Bay. Comes out great every time.

        2. re: ziggylu

          I do my eggs the same way except I let them sit in the hot water for about twenty minutes. For the salad I peel and slice the eggs the fold in Best Foods mayo and just a little bit of dijon mustard. The sky is the limit beyond that. Sometimes I'll ad diced celery or sliced sweet onion. I also like a little fresh thyme or tarragon.

          1. re: ziggylu

            I do like ziggylu but after removing from heat, with lid on, for 13 minutes. Then, ice water (with ice cubes in the water).

            One other trick: I use a pastry cutter to mash them all up with -- makes it a lot easier. I like finely chopped green onion and celery and mayo in mine.

            Tastes really good on top of Wasa multigrain crackers -- they hold up well.

            1. re: walker

              I use the pastry cutter too. I used to use a fork, but the chunks are too small that way. My pastry cutter gets more use for eggs than for pastry.

              I'm a minimalist with the ingredients. Egg, mayo, s&p, chives (or green onion in the winter).

            2. re: ziggylu

              Yeah, that's how my mother taught me how to do it, and everybody knows your mother is always right! At least, she was about boiling eggs. Make sure you start with cold water over the eggs, though.

            3. You have recieved 2 good repies so far. Like ziggy I also bring water to boil and then remove pot from stove covered. 10-15 minutes later perfectly hard boiled eggs! Enjoy!

              1. I would only add that our family method employed dry mustard which seemed to let the "egginess" shine through. Sometimes Dijon overwhelms.

                1 Reply
                1. re: torty

                  I am a fan of Dijon mustard (just a bit) mixed with REAL mayonaise.... and sometimes I will substitute a bit of the mayo with plain yogurt.

                2. I watched Jacques Pepin on TV last time and he taught the trick of having no green ring around the yolk. Pepin said that simply prick a hole in the shell at the wide end of the egg, through the small air pocket. This can be done with a sewing needle, or a pushpin. By doing this you can remove the unpleasant sulfur gas smell and greenish hue around the yolk

                  Works for me every time!

                  1 Reply
                  1. re: kobetobiko

                    Sellotape a push pin inside a kitchen drawer, point outwards. Make certain when you close the drawer the pin will not pin it's self to the unit.

                    Then, take your egg and tap without fear on the broader end on to the point..
                    you will get a perfect pierce every time (almost)