Gordon Ramsay Egg Salad Recipe
Egg salad feels simple, yet it can taste refined. Fresh eggs create a creamy, comforting base. This dish fits lunches, picnics, and light dinners. The Gordon Ramsay Egg Salad Recipe highlights balance and texture.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives chopped
- 1 tablespoon fresh parsley chopped
- Salt to taste
- Black pepper to taste
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
Instructions
- Place eggs in a saucepan.
- Cover eggs with cold water.
- Bring water to a gentle boil.
- Boil eggs for ten minutes.
- Transfer eggs to cold water.
- Peel eggs carefully once cooled.
- Chop eggs into small pieces.
- Add eggs to a mixing bowl.
- Mix mayonnaise and mustard separately.
- Fold mixture gently into eggs.
- Add herbs, lemon juice, and oil.
- Season with salt and pepper.
- Mix lightly to keep texture.
- Chill briefly before serving.
Notes
- Use fresh eggs for best texture.
- Avoid overcooking eggs.
- Cool eggs fully before peeling.
- Chop eggs evenly for balance.
- Add mayonnaise gradually.
- Taste before final seasoning.