Egg Salad Recipe Gordon Ramsay

Cynthia May

2 min read

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26-01-2025

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Forget everything you think you know about egg salad. This isn't your grandma's limp, mayonnaise-drenched concoction. This is a Gordon Ramsay-approved egg salad, elevated to a level of culinary excellence you won't believe. We're talking creamy, tangy, perfectly seasoned, and utterly delicious.

Ingredients You'll Need:

This recipe requires fresh, high-quality ingredients. Don't skimp! The quality of your ingredients directly impacts the final flavor.

• 6 large free-range eggs: Free-range eggs offer a richer, more flavorful yolk.
• 1/4 cup mayonnaise: Use a good quality mayonnaise, preferably one with a slightly tangy flavor.
• 1 tablespoon Dijon mustard: Adds a sharp, complex flavor that cuts through the richness of the mayonnaise.
• 1 tablespoon finely chopped fresh chives: Provides a delicate, oniony flavor and a pop of fresh green.
• 1 tablespoon finely chopped fresh parsley: Adds another layer of fresh herbal flavor.
• 1/2 teaspoon salt: Adjust to taste.
• 1/4 teaspoon black pepper: Freshly ground is always best.
• 1 tablespoon finely chopped celery (optional): Adds a pleasant crunch.
• 1 tablespoon finely chopped red onion (optional): For a hint of sharpness and color.

Method: Precision and Patience

Ramsay's approach is all about precision. Follow these steps meticulously for optimal results:

1. Boil the eggs: Gently lower the eggs into a saucepan of boiling water. Cook for exactly 7 minutes for perfectly set yolks. Immediately transfer the eggs to an ice bath to stop the cooking process. This prevents the yolks from becoming overly green.

2. Peel the eggs: Once cool, peel the eggs under cold running water. This helps loosen the shells.

3. Chop the eggs: Roughly chop the eggs. Don't over-chop; you want some texture.

4. Combine the ingredients: In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, chives, parsley, salt, and pepper. If using, add the celery and red onion.

5. Mix gently: Gently fold all the ingredients together until well combined. Avoid over-mixing, as this can make the egg salad mushy.

6. Taste and adjust: Taste the egg salad and adjust the seasoning as needed. You may want to add more salt, pepper, or mustard depending on your preference.

7. Chill (optional): For best results, chill the egg salad in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and the egg salad to firm up slightly.

Serving Suggestions:

This versatile egg salad can be enjoyed in a variety of ways:

• On toast: A classic and always satisfying option.
• In sandwiches: Perfect for a quick and easy lunch.
• In lettuce wraps: A lighter and healthier alternative.
• As a filling for deviled eggs: Take your deviled eggs to the next level.

This isn't just an egg salad recipe; it's a masterclass in culinary precision. Follow these steps, and you'll create an egg salad that’s worthy of Ramsay himself. Enjoy!