📝 About This Recipe
Elevate a humble classic to gourmet heights with this velvety, protein-packed salad that balances rich egg yolks with the bright, oniony snap of fresh chives. This recipe utilizes a specific boiling technique to ensure tender whites and jammy-to-firm centers, avoiding the dreaded rubbery texture of overcooked eggs. Infused with a hint of Dijon mustard and a touch of lemon zest, it’s a sophisticated take on a nostalgic favorite that’s equally at home at a Sunday brunch or a refined weekday lunch.
🥗 Ingredients
The Eggs
- 8 pieces Large Eggs (preferably pasture-raised and at room temperature)
- 2 cups Ice Cubes (for the ice bath)
The Dressing
- 1/2 cup Mayonnaise (high-quality or homemade)
- 1 tablespoon Dijon Mustard (for a sharp, tangy kick)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Smoked Paprika (for a subtle depth of flavor)
- 1/2 teaspoon Kosher Salt (or to taste)
- 1/4 teaspoon Freshly Ground Black Pepper (coarse grind preferred)
The Aromatics & Crunch
- 1/3 cup Fresh Chives (finely minced)
- 1/4 cup Celery (finely diced for crunch)
- 1 tablespoon Shallot (very finely minced)
- 1 teaspoon Capers (drained and chopped for a salty pop)
👨🍳 Instructions
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1
Fill a large saucepan with enough water to cover the eggs by at least an inch and bring to a rolling boil over high heat.
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2
Once boiling, gently lower the room-temperature eggs into the water using a slotted spoon to prevent cracking.
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3
Reduce the heat to a simmer and cook the eggs for exactly 10 minutes for a perfectly creamy yolk that isn't dry.
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4
While the eggs cook, prepare an ice bath by combining cold water and the 2 cups of ice in a medium bowl.
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5
When the timer goes off, immediately transfer the eggs to the ice bath and let them chill for at least 5-7 minutes; this stops the cooking process and makes peeling easier.
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6
Gently crack the eggshells all over and peel them under cool running water or submerged in the ice bath.
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7
Pat the peeled eggs dry with a paper towel; excess moisture will make your salad watery.
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8
On a clean cutting board, chop the eggs into 1/2-inch pieces. You want visible chunks of whites and yolks for texture.
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9
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, lemon juice, lemon zest, smoked paprika, salt, and pepper until smooth.
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10
Fold in the finely minced shallots, celery, and capers into the dressing mixture.
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11
Add the chopped eggs and about 3/4 of the fresh chives to the bowl.
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12
Using a rubber spatula, gently fold the ingredients together until the eggs are evenly coated, being careful not to over-mix and turn the salad into a paste.
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13
Taste and adjust seasoning with additional salt, pepper, or lemon juice if needed.
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14
Cover and refrigerate for at least 30 minutes to allow the flavors to meld beautifully.
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15
Before serving, give it one last gentle stir and garnish with the remaining fresh chives for a vibrant finish.
💡 Chef's Tips
For the easiest peeling, use eggs that are a week old rather than farm-fresh, as the membrane loosens over time. To prevent the salad from becoming 'soupy,' ensure your celery and chives are completely dry after washing. If you prefer a lighter version, substitute half of the mayonnaise with Greek yogurt for a tangy protein boost. Always mince your chives with a very sharp knife to avoid bruising the delicate herb and turning it bitter. Never skip the ice bath; it prevents the grey-green ring from forming around the yolks by stopping the carry-over heat.
🍽️ Serving Suggestions
Serve inside a toasted, buttery croissant with a leaf of butter lettuce for the ultimate sandwich experience. Scoop onto thick slices of toasted sourdough or rye bread for an open-faced tartine. For a low-carb option, serve large dollops inside crisp Romaine lettuce cups or hollowed-out beefsteak tomatoes. Pair with a crisp glass of Sauvignon Blanc or a chilled sparkling water with a twist of lemon. Accompany with a side of kettle-cooked sea salt potato chips for a satisfying textural contrast.