The creamiest, most delicious egg salad you’ll ever make — a simple spread with big flavor. A hint of chili-garlic salt brightens the mixture, while two perfectly cooked hard-boiled eggs blend smoothly with rich crème fraîche for an ultra-creamy result that’s ideal for any occasion.
Ready in just a few easy steps, this spread works well:
- for breakfast,
- as part of a charcuterie board,
- in egg salad sandwiches,
- or as a light supper.
We even served this egg salad on a holiday charcuterie board in 2021 alongside homemade hummus and Liptauer cheese for a festive change of pace.
🥘 Ingredients
- Eggs – hard-boiled
- Crème fraîche
- Mustard – Dijon or yellow
- Chili-garlic salt, to taste
See recipe card below for exact quantities.
🔪 Instructions
Step 1
Begin by hard-boiling two eggs (unless you already have cooked eggs). Place the eggs in a saucepan with enough water to cover them, leaving space so they don’t bump together and crack.
Bring the water to a boil, then reduce to a gentle simmer. Cook for about 12 minutes for fully set hard-boiled eggs. Drain and cool the eggs briefly under cold running water.
Step 2
Peel the eggs, slice them with an egg slicer or a sharp knife, then dice the slices. Add the diced eggs to a small mixing bowl.
Add the diced eggs to a small mixing bowl.
Mix the ingredients until well combined.
Step 3
Stir the crème fraîche and mustard into the diced eggs. Season with chili-garlic salt (or regular salt if you prefer) and mix until smooth and creamy. Taste and adjust seasoning.
Serve the egg salad in a pretty bowl with slices of bread — white or brown bread both pair nicely.
🍽 Equipment
- Saucepan
- Egg slicer (optional)
- Sharp knife
- Tablespoon
- Small mixing bowl
🌡 Storage
Store the finished egg salad in the refrigerator for up to 24 hours for best quality; longer storage is not recommended.
Note: hard-boiled eggs themselves generally keep for up to one week refrigerated. Do not leave cooked egg dishes at room temperature for extended periods.
💭 Top tip
Avoid rapidly shocking hard-boiled eggs in ice water right after cooking if you plan to store them for several days. Sudden cooling can sometimes cause tiny shell cracks that may shorten shelf life. For multi-day storage, allow eggs to cool gradually before refrigerating.
If you try more egg recipes, an air-fryer omelette is an easy, tasty option to explore.
🙋🏻 FAQ
No. Alternatives include using an electric kettle, a steamer (handy for cooking many eggs at once), or an electric egg boiler. Any of these methods will work well.
Place the egg in a bowl of water. Fresh eggs sink to the bottom. If an egg floats or stands upright in the water, it’s likely past its prime and should be discarded.
Easy Egg Salad Recipe
Equipment
-
Saucepan
-
Egg slicer (optional)
-
Sharp knife
-
Tablespoon
-
Small mixing bowl
Ingredients
- 2 Eggs hard-boiled
- 7 oz Crème fraîche
- 1 tsp Mustard Dijon or yellow
- Chili-garlic salt season to taste
Instructions
-
Hard-boil the eggs for 12 minutes, then drain and cool briefly under cold running water.
-
Peel, slice, and dice the eggs; add them to a small mixing bowl.
-
Stir in crème fraîche and mustard, season with chili-garlic salt to taste, and mix until creamy and well combined.
-
Serve in a bowl with bread or use in sandwiches.
Nutrition
|
Calories: 105kcal
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⛑️ Food Safety
- Cook foods to safe temperatures (165 °F / 74 °C for reheated dishes)
- Don’t use utensils that touched raw meat on cooked food without washing them first
- Wash hands after handling raw meat
- Avoid leaving perishable food at room temperature for long periods
- Never leave cooking food unattended
- Use oils with a high smoke point for high-heat cooking
- Ensure good ventilation when using a gas stove
For more on safe food handling, consult your local food safety authority.