Gordon Ramsay Egg Salad Recipe
The Gordon Ramsay Egg Salad Recipe transforms a simple dish into something extraordinary.
Equipment
- Large saucepan
- Slotted spoon
- Ice bath bowl
- Sharp knife
- Cutting board
- Mixing bowl
- Fork for mashing
- Measuring spoons
- Rubber spatula
Ingredients
- 8 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh chives chopped
- 1 tablespoon fresh dill chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 celery stalks finely diced
Instructions
- Place eggs in large saucepan.
- Cover completely with cold water.
- Bring water to rolling boil.
- Remove pan from heat immediately.
- Cover and let stand twelve minutes.
- Transfer eggs to ice bath.
- Let cool for five minutes.
- Peel eggs under running water.
- Chop eggs into small pieces.
- Add mayonnaise to chopped eggs.
- Mix in Dijon mustard gently.
- Add fresh chives and dill.
- Season with salt and pepper.
- Squeeze lemon juice over mixture.
- Fold in diced celery carefully.
- Taste and adjust seasoning.
- Chill for thirty minutes.
- Serve on fresh bread.
Notes
- Use room temperature eggs for even cooking
- Ice bath stops cooking process immediately
- Fresh herbs make huge flavor difference
- Don't overmix to maintain texture
- Chill before serving enhances flavors