Neiman Marcus Egg Salad
Ingredients
- Egg Salad:
- 8 large eggs
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1½ teaspoons Dijon mustard
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon fresh dill finely chopped
- 1 tablespoon fresh lemon juice
- ¼ teaspoon celery salt
- ¼ teaspoon onion powder
- ⅛ teaspoon white pepper
- ¼ teaspoon salt or to taste
- Pinch of paprika
- For Serving:
- Croissants bread, or crackers
- Lettuce leaves
- Sliced tomatoes
Instructions
- Boil eggs: Place eggs in single layer in saucepan. Cover with cold water by 1 inch. Add pinch of salt. Bring to rolling boil over high heat.
- Cook: Once boiling, immediately remove from heat, cover with lid, and let sit exactly 12 minutes.
- Ice bath: Prepare bowl of ice water. After 12 minutes, transfer eggs to ice bath using slotted spoon. Let sit 5 minutes minimum.
- Peel: Tap eggs all over to crack shell. Roll gently on counter and peel starting from wider end. Rinse under cold water and pat dry.
- Chop eggs: Chop eggs into small, uniform ¼-inch pieces. Don't mash—aim for distinct pieces throughout.
- Make dressing: Whisk together mayonnaise, sour cream, Dijon mustard, lemon juice, celery salt, onion powder, white pepper, and salt until smooth.
- Combine: Place chopped eggs in large bowl. Add mayonnaise mixture and gently fold together until evenly coated. Don't overmix.
- Add herbs: Fold in chopped chives and dill gently until evenly distributed.
- Season: Taste and adjust seasoning. Add more salt, pepper, or lemon juice as needed. Add more mayo if too thick.
- Chill: Cover with plastic wrap and refrigerate minimum 1 hour before serving to allow flavors to meld.
- Garnish: Before serving, stir gently. Sprinkle with paprika and garnish with fresh dill if desired.
- Serve: Serve on croissants, bread, crackers, or lettuce cups.
Notes
- Perfect Hard-Boiled Eggs: 12-minute method with immediate ice bath produces creamy yolks with no green ring—don't skip ice bath
- Room Temperature Eggs: Let refrigerated eggs sit at room temp 10-15 minutes before boiling to prevent cracking
- Quality Mayo Matters: Use good-quality mayonnaise like Hellmann's or Duke's—it's the base of the dressing
- Don't Overmix: Gently fold ingredients to maintain distinct egg pieces—overmixing creates a mushy texture
- Fresh Herbs Essential: Fresh chives and dill provide brightness that dried herbs can't match
- Chill Before Serving: An hour of chilling allows flavors to meld and texture to firm up properly
- Adjust Consistency: Add more mayo if too thick, or another chopped egg if too thin
- Make Ahead: Prepare up to 2 days ahead—flavor improves after sitting in refrigerator
- Older Eggs Peel Easier: Eggs 7-10 days old peel more easily than very fresh eggs
- Storage: Refrigerate in an airtight container up to 3 days—best within the first 2 days
- Don't Freeze: Egg salad doesn't freeze well—mayo separates, and eggs become rubbery
- Variations: Add diced celery for crunch, bacon for smoky flavor, or pickles for tang