Gordon Ramsay Egg Salad Recipe

This egg salad recipe by Gordon Ramsay is a refined twist on the classic, offering a creamy and flavorful dish that’s perfect for sandwiches, salads, or a quick, nutritious meal. With its balance of textures and rich, tangy notes, this version elevates the humble egg salad into a gourmet experience.

Why You’ll Love This Recipe

Gordon Ramsay’s egg salad is simple, elegant, and packed with flavor. Unlike many egg salads that are overly heavy with mayo, this one finds balance with the addition of Dijon mustard, chives, and a touch of seasoning. Whether you’re serving it on toast, in a sandwich, or with greens, it’s a satisfying and versatile recipe you’ll want to make again and again.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Mayonnaise
• Dijon mustard
• Salt
• Pepper
• Chives (fresh, finely chopped)
• Bread (optional, for serving)

directions

1. Place the eggs in a saucepan and cover them with water. Bring to a boil, then simmer for 10 minutes.
2. Once cooked, drain the eggs and place them in ice water to cool. Peel the eggs once cooled.
3. Chop the eggs roughly and transfer them to a mixing bowl.
4. Add a spoonful of mayonnaise and a small amount of Dijon mustard.
5. Season with salt and pepper to taste.
6. Add finely chopped chives and mix gently until everything is combined.
7. Serve the egg salad on bread, toast, or as a topping on fresh greens.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• Add finely diced celery or pickles for extra crunch.
• Swap out Dijon mustard for whole grain or spicy mustard for a kick.
• Stir in a little Greek yogurt with the mayo for a lighter version.
• Add a sprinkle of paprika or a dash of hot sauce for depth of flavor.
• Try it with sourdough toast or a croissant for a fancy presentation.

storage/reheating

Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze, as the texture will suffer. This dish is best enjoyed cold and doesn’t require reheating.

FAQs

How long should I boil the eggs for egg salad?

Boil the eggs for about 10 minutes for a firm yet creamy yolk that’s ideal for egg salad.

Can I make this egg salad in advance?

Yes, it can be made up to a day ahead and stored in the fridge.

What type of mustard is best for this recipe?

Dijon mustard adds a tangy depth and works perfectly in this recipe.

Can I use dried chives instead of fresh?

Fresh chives offer the best flavor, but dried can be used in a pinch—use less, as dried herbs are more concentrated.

Is it okay to use low-fat mayonnaise?

Yes, low-fat or even Greek yogurt can be used as a healthier alternative.

Can I add vegetables to the salad?

Absolutely! Celery, onions, or even small bits of bell pepper can enhance the texture and flavor.

What’s the best bread to serve this with?

Sourdough, rye, or a soft brioche bun pair beautifully with the creamy egg salad.

How can I make this spicier?

Add a pinch of cayenne pepper, hot sauce, or use spicy mustard.

How long does egg salad stay good in the fridge?

Up to 3 days when stored in an airtight container.

Can I use this egg salad for meal prep?

Yes, just keep the egg salad separate from bread until you’re ready to eat to avoid sogginess.

Conclusion

Gordon Ramsay’s egg salad recipe is a classy, no-fuss take on a beloved dish. With simple ingredients and big flavor, it’s an easy go-to whether you’re prepping lunch for the week or making a quick, satisfying meal. Give it a try and enjoy a delicious upgrade to your everyday egg salad.

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