Recipe Review

I Finally Found the Best Way to Cook Eggs for Egg Salad

published Apr 6, 2021
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Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

Whenever I make a Serious Eats recipe, I know I’ll learn some sort of new technique that I’ll take with me into future cooking endeavors. For example, I’m obsessed with the infused oil used in Kenji’s crispy potatoes, and I’ll forever be fascinated by the science behind his super-popular three-ingredient mac and cheese.

This egg salad recipe is no different. It’s the only recipe of the four I tried that has you cook the eggs by steaming them, which they claim helps them cook evenly and makes them easy to peel. As someone who would absolutely swim in a pool of cooked spaghetti (a la Patch Adams), the suggestion to crush the eggs with my bare hands also intrigued me. I also appreciate that the recipe includes a crunchy element, as well as a generous amount of scallions. How would it stack up against the others? I tried it find out.

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

How to Make Serious Eats’ Best Egg Salad

You’ll start by steaming the eggs. Add 1 inch of water to a large pot, place a steamer inside, cover, and bring to a boil over high heat. Add the eggs to the basket, cover, and cook until hard-boiled, about 12 minutes. Immediately place the eggs in a large bowl of ice water and cool for about 15 minutes, then peel.

In a medium bowl, add the peeled eggs, homemade or store-bought mayonnaise, lemon zest and juice, finely chopped celery, finely sliced scallions, and minced parsley. Crush the eggs using your hands (!) until you’ve reached your desired consistency. Season with salt and pepper to taste.

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

My Honest Review of Serious Eats’ Egg Salad

I wasn’t wowed when I took my first bite, but as it sat and the flavors melded, this egg salad kept getting better and better. I loved the way the scallions seasoned the dish, and it tasted great in sandwich form. Unfortunately, the celery got a little lost in the mix, and it didn’t have that bold pickle-y element that I loved so much about Smitten Kitchen’s version.

The thing I liked best about this recipe was the technique of steaming the eggs. It wasn’t any more laborious than any other method I tried, and the eggs peeled with ease. I also loved the crush-with-your-hands approach to chopping the eggs. It was extremely satisfying and did the job perfectly! I will take the steam egg cookery and the hand-crushing method with me into the future.

Credit: Amelia Rampe

If You’re Going to Make Serious Eats’ Egg Salad, a Few Tips

  1. Wear gloves when crushing the eggs. It will keep the mess off your hands.
  2. Play around with the seasonings and mix-ins. Add more lemon juice to brighten it up, or pickle the celery like Smitten Kitchen does.

Rating: 8.75/10

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

Have you tried Serious Eats’ egg salad recipe? Let us know in the comments!