The Queen Mothers Favourite Perfectly Creamy Classic Egg Salad

The Queen Mothers Favourite Perfectly Creamy Cla

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Preparation time:15 Mins

Cooking time:12 Mins

Servings:4 servings

Ingredients:

• 6 large eggs
• Ice (for immediate ice bath)
• 1/2 cup full-fat mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 teaspoon white wine vinegar or lemon juice
• 1 small stalk celery, very finely diced
• 1 tablespoon fresh chives, finely snipped
• 1/2 teaspoon fine sea salt, divided
• 1/4 teaspoon freshly cracked black pepper

Instructions:

• Fill a large bowl halfway with cold water and ice. Set aside.
• Place the 6 eggs in a saucepan and cover with cold water by about an inch (2.5 cm). Bring the water to a rolling boil over high heat.
• Once boiling, immediately turn off the heat, cover the pan tightly with the lid, and let the eggs sit undisturbed for 10–11 minutes. This steam-rest method ensures creamy yolks.
• Drain the hot water and immediately transfer the eggs to the prepared ice bath. Allow them to cool completely, about 5–10 minutes. This stops the cooking and makes peeling easier.
• Gently tap and roll the eggs to crack the shells. Peel them, dry thoroughly, and decide on your texture: roughly chop 4 eggs and mash the remaining 2 for a rustic, creamy salad, or dice all 6 uniformly. Transfer the chopped eggs to a medium mixing bowl.
• In a separate small bowl, whisk together the mayonnaise, Dijon mustard, and white wine vinegar or lemon juice until smooth.
• Stir in the finely diced celery, chives, salt, and pepper into the dressing. Taste and adjust seasoning as necessary.
• Gently fold the prepared dressing into the chopped eggs using a spatula. Handle carefully to avoid breaking the egg chunks down too much.
• Cover the bowl and refrigerate for at least 30 minutes. This is a critical step that allows the flavors to meld and deepen.
• Give the salad one final stir and check the seasoning again before serving chilled, perhaps on lightly toasted white bread or a jacket potato.

Nutrition Facts

Calories	325 kcal
Protein	12 g
Fat	28 g
Carbs	2 g
Sodium	400 mg

Recipe Info

Category	Lunch, Appetizer, Side Dish
Cuisine	British

The Search for the Perfect Spoonful

Hands up if you’ve ever been heartbroken by a watery, sad-looking Egg Sandwich ? Oh my gosh, me too! Honestly, finding the perfect Classic Creamy Egg Salad can feel like finding a needle in a haystack.

I spent ages tweaking ratios, trying to get that rich, velvety texture. But guess what? I finally cracked the code.

This recipe guarantees perfect results every single time. It’s the ultimate comfort food for a proper British lunch.

The Ultimate Comfort Lunch: Why This Recipe Works

This isn't just any old Classic Egg Salad . This recipe takes its cue from the best traditional British tea rooms.

It’s the kind of reliable, delicious lunch the Queen Mother herself would have approved of. It’s also incredibly simple. Seriously, if you can boil water, you can master this.

This is an Easy recipe, truly. We are talking about only 15 minutes of active prep time. Even with essential chilling time, it's ready in under an hour.

That makes about four generous servings. Perfect for making several superb Classic Egg Salad Sandwiches .

Banishing the Grey Ring Blight

The secret here lies in how we treat the eggs. The technique is key. We tackle the hardest part of any Hard-boiled egg recipe first.

We use a precise boil and an ice bath to ensure No grey ring egg yolks . That nasty grey-green ring ruins the flavour, you know? We aim for bright, sunshiny creamy eggs that fold beautifully.

We then coat them gently in the luxurious Mayonnaise egg salad dressing .

More Than Just a Sandwich Filler

I remember making Egg Salad Sandwiches for my school packed lunches years ago. They were always a bit sloppy back then.

But this version? It is robust. The flavour actually gets better overnight! This is the Best egg salad recipe because we balance the richness.

We add a tiny bit of tang to cut through the mayo. Plus, eggs are packed with good protein. This makes this a genuinely filling meal.

It keeps you going strong until dinner.

As the famous food writer, James Beard, once noted, "Few things are as instantly pleasing as the simple egg." And he was right! This salad is spot on for everything.

Think Jubilee parties, summer picnics, or just a quick WFH lunch. It truly elevates the simple Traditional British egg salad .

Once you try this velvety texture, you'll never go back to the boring, sloppy versions again. Let’s get to the list of ingredients!

What You Need for the Ultimate Classic Creamy Egg Salad

Right then, let's talk shopping. Making the ultimate Classic Creamy Egg Salad truly only needs simple stuff. But quality matters, honestly.

If you want the Best egg salad recipe , you can’t skimp on the basic components. This is the starting point for your perfect Egg Sandwich .

The Essentials: Eggs and the Creamy Dream

First up, the eggs. We need 6 large eggs . Use free-range if you can. They just taste richer. We focus on the eggs because they are the star.

We must nail the Hard-boiled egg recipe part first!

Next is the foundation of the best Mayonnaise egg salad dressing : full-fat mayo. Don't go for the light stuff; that’s a sandwich tragedy! You need 1/2 cup (120 ml) of a good quality brand.

For that essential tang, grab 1 teaspoon (5 ml) of Dijon mustard. That little zing stops the Creamy Eggs from tasting flat.

Getting that Perfect Texture (Seasoning & Crunch)

We are building a proper, Traditional British egg salad . The secret to avoiding heavy richness is acidity. I learned this the hard way! Add 1/2 teaspoon (2.

5 ml) of white wine vinegar or lemon juice. It really lifts the whole salad.

Salt and pepper are non-negotiable. Start with 1/2 teaspoon (2.5 g) of fine sea salt and adjust later. My trick for crunch is celery.

Dice one small stalk very finely—like confetti. Large chunks ruin the luxurious texture of the Classic Egg Salad Sandwich . Fresh chives add lovely colour and a delicate onion flavour.

Tools of the Trade (No Fancy Gadgets Needed!)

Good news! You don’t need expensive kit for making delicious Egg Salad Sandwiches . You definitely need a medium saucepan with a tight-fitting lid.

And a slotted spoon is a must for safety.

The biggest thing you need is a large mixing bowl filled with ice. This is crucial for the ice bath.

That rapid temperature drop is how we guarantee No grey ring egg yolks and easy peeling. For mashing the eggs? I just use a regular fork.

It gives that nice, rustic texture. If you like it smoother, a small potato masher works a treat. Honestly, making this recipe is more about simple technique than having expensive gear.

Making Magic Happen: Getting That Perfect Hard-Boiled Egg

Honestly, the difference between a sad, watery Egg Sandwich and a stellar Classic Egg Salad Sandwich is all down to technique.

We are not aiming for rubbery whites or that awful, tell-tale grey ring around the yolk. That grey stuff means sulfur, and sulfur means yuck.

This is about making truly luxurious, Creamy Eggs .

This technique works every time. No excuses, mate!

Essential Prep: Setting Up for Success

Before you even think about boiling water, you need to set up your prep station—we call this the mise en place.

Get your big bowl, fill it halfway with water, and absolutely pack it with ice. This ice bath is non-negotiable for two reasons: it stops the cooking process dead in its tracks, and it guarantees that super easy peel.

Trust me on this. I once skipped this step and spent twenty frustrating minutes mangling shells.

While the eggs cook, use that time wisely. Finely chop your celery and chives. When I say finely, I mean tiny confetti pieces.

Large, chunky bits ruin the smooth texture of the Classic Creamy Egg Salad . This organization saves you time later.

Stage 1: The Foolproof Hard-Boiled Egg Recipe

The secret to No grey ring egg yolks is control. We are going to steam the eggs gently, not rage-boil them until they weep.

This is the foundation of any Best egg salad recipe .

1. Start Cold: Place your 6 large eggs in the saucepan. Cover them with cold tap water by about an inch.
2. Bring it Up: Turn the heat up high and bring the water to a rolling, aggressive boil.
3. The Critical Rest: As soon as you hit that rolling boil, immediately turn the heat off, cover the pan tightly with the lid, and let the eggs sit undisturbed for exactly 10– 11 minutes .
4. Shock Them: Drain the hot water quickly and transfer the eggs straight into the ice bath. They must cool completely, about 5– 10 minutes . This cooling is vital!
5. Peel Perfection: Gently tap and roll the cooled eggs to crack the shell. Peel them under a slow stream of cold water; the running water helps lift any stubborn bits of shell.

Stage 2: The Creamy Mayonnaise Egg Salad Dressing

Once they are peeled, we start creating the magic. This is what elevates a basic Traditional British egg salad to gourmet status.

Pro Tips for the Best Texture

To get that luxurious, velvety texture without drowning the whole lot in mayo, follow this trick:

First, whisk your dressing base: the 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, and the 1/2 teaspoon white wine vinegar. This Mayonnaise egg salad dressing needs zing!

Then, mash two of the eggs completely and fold them into the dressing. This mashed portion creates the luscious binding paste. Chop the remaining four eggs into decent chunks.

Gently fold the creamy paste into the chopped eggs, along with your finely diced celery and chives. Avoid over-mixing! You want some texture.

Finally, cover and refrigerate for a minimum of 30 minutes . Chilling is the most overlooked step, but it lets all those flavours really meld together into the perfect Egg Salad Sandwiches filling.

Skipping the chill is the number one mistake people make!

The Secret Sauce: Making Your Classic Egg Salad Shine

Oh my gosh, you made it! You now have a bowl full of genuinely luxurious, perfectly textured Classic Creamy Egg Salad .

But wait, don't dive in just yet. Honestly, these little notes are where the magic happens. A great recipe is only half the battle.

Knowing how to store it and serve it is the rest!

Serving Secrets: More Than Just a Sandwich

We all know the primary mission here: the amazing Classic Egg Salad Sandwich . For the best experience, use a thick-cut white loaf.

Give it a light toast. Pile that Traditional British egg salad high. A crisp piece of lettuce is non-negotiable.

But let’s talk presentation. This isn't just a simple filler! I love spooning it into hollowed-out cucumber boats for a low-carb snack.

Or, try it on warm, salted jacket potatoes. The heat from the spud and the cold Creamy Eggs are a match made in heaven, trust me.

Pair it with a proper builder’s tea. Sorted!

Fridge Rules and Storage Safety

Because this recipe relies on a beautiful, rich Mayonnaise egg salad dressing , chilling is mandatory. It needs at least 30 minutes to let the flavours properly marry.

Storage is easy but critical. Because we use eggs and mayo, you must keep it cold. Stick it in an airtight container immediately.

It’s perfect for up to 3 days in the fridge. That’s usually enough time for lunch prep. Safety warning: Never leave the prepared egg salad out at room temperature for longer than 2 hours.

Also, please, do not try to freeze this . The mayo will separate and the texture will be a sad mess.

It won’t work, you know?

Adaptations and Quick Swaps

This hard-boiled egg recipe is amazing as is, but you can totally jazz it up.

For a lighter twist, try substituting half of the mayonnaise with full-fat Greek yoghurt or crème fraîche. It still keeps that luscious, creamy texture but cuts the richness slightly.

Want a huge flavour bomb? I recently made a 'Coronation' version. Add one teaspoon of mild curry powder and a splash of mango chutney to the dressing.

It turns your plain Classic Egg Salad into something totally different and delicious—a bit of British fusion! If celery isn't your thing, swap it for finely snipped fresh dill and a few capers.

It tastes super fresh and spring-like.

Simple Nutrition Natter

Okay, look, this isn't kale and chia seeds, right? The Classic Creamy Egg Salad is a treat! Yes, it’s high in fat because of the yolks and mayo.

But the good news? It is absolutely packed with high-quality protein. It’s super filling, keeping you full until dinner. The protein from the eggs and the quick energy of the fat make those afternoon Egg Salad Sandwiches a powerful meal.

Plus, you’re getting those B vitamins. And thanks to our perfect technique, we ensure absolutely no grey ring egg yolks , meaning you maximise flavour and freshness every time.

Go on, enjoy every single bite. This is seriously the best egg salad recipe out there. Happy lunching!