“My Way” Egg Salad

Name: "My Way" Egg Salad
Total time: 30 min
Ingredients: 4 large eggs (older eggs are better than fresher ones here); 4 to 6 cornichons, finely diced, about 2 tablespoons; 2 to 3 green onions, finely diced, about 2 tablespoons; ½ celery rib, finely diced, about 2 tablespoons; 2 tablespoons chopped fresh dill; ¼ cup mayonnaise; 1 teaspoon kosher salt; ½ teaspoon coarse black pepper

The Garden & Saucier

"My Way" Egg Salad

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The Strategy:

Embrace the convenience of turning yesterday's savory proteins, like chicken or salmon, into a vibrant salad in mere moments, perfect for last-minute gatherings. A generous swirl of creamy mayonnaise beautifully enhances the diverse textures and nuanced flavors of any cooked protein, from tender chicken to flaky salmon. Serve these delightful creations chilled, whether nestled in crisp lettuce cups, piled high on toasted brioche, or as part of a vibrant picnic spread, offering a refreshing and satisfying experience.

Serves: 2 | Total Time: 30 minutes till it’s ready

Ingredients

4 large eggs (older eggs are better than fresher ones here)
4 to 6 cornichons, finely diced, about 2 tablespoons
2 to 3 green onions, finely diced, about 2 tablespoons
½ celery rib, finely diced, about 2 tablespoons
2 tablespoons chopped fresh dill
¼ cup mayonnaise
1 teaspoon kosher salt
½ teaspoon coarse black pepper

Overhead prep shot of eggs, cornichons, green onions, celery, fresh dill, mayonnaise, salt, and pepper

Instructions

Place the eggs into a pot with a lid and cover the eggs with water. Cover the pot and bring to a boil over medium-high heat.
Once the water is boiling, turn off the heat.
Keep the lid on the pot let sit for 11 minutes.
Remove the lid and transfer the eggs to a bowl filled with ice water. Cool the eggs to room temperature.
Peel the eggs. Chop them into very small pieces and place into a bowl.
Add the cornichons, onions, celery, and dill.
Fold in the mayonnaise.
Season with salt and pepper and stir one more time.

Thing to Note:

Now that you have egg salad, here are some ways to make the most of the most:
• Spoon egg salad into a tomato that is sliced to open like a flower.
• Layer egg salad onto a flour tortilla, adding arugula leaves and thin slices of pickled red onion. Wrap it up for an egg salad wrap like none other.
• Here’s my favorite: Slather some mayo onto a piece of rye bread. Spoon egg salad on top of the mayo and add a thick slice of Swiss cheese. Add a thin slice of tomato and slather a bit more mayo on a second slice of bread. Place that on top of the cheese (mayo side down of course) using your hands to mush the sandwich together. Yum oh yummm!

Extreme close-up action shot folding mayonnaise into chopped eggs, cornichons, celery, green onions, and fresh dill

The full recipe lives in the Vault

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The Heart of the Table

There is immense comfort to be found in the familiar rhythms of making a classic, deeply satisfying egg salad. Sharing this beautifully elevated, nostalgic sandwich with a close friend is a gentle reminder that the most meaningful, restorative moments in life often come from the simplest, most deeply cherished traditions.

An elegant, formal luncheon table setting featuring an artisanal egg salad sandwich, with a dinner party in the background

Neighborly Grace

THE PRESENTATION: Do not relegate this to a plastic tub. Serve it piled high on a thick slab of toasted dark rye bread, layered with high-quality Swiss cheese and perfectly ripe tomatoes, presented on a heavy wooden board. Alternatively, serve it elegantly spooned into a hollowed-out, cross-cut heirloom tomato for a lighter, carb-free option.
THE POUR: A crisp, high-acid white wine, such as an unbaked Chablis or a sharp Sauvignon Blanc. The acid cuts beautifully through the rich mayonnaise and fat of the egg yolks while complementing the dill and cornichons.
THE VIBE: Timeless, comforting, and elevated. This is the perfect centerpiece for a bright, casual afternoon luncheon served on the veranda, turning simple ingredients into a luxurious, satisfying experience.

Chef’s Recommendations

The Bread to Pile It On: Seeded Whole Grain Bread
Dill in Both: Salmon & Shrimp Checkerboard
The Classic Sandwich-Plate Companion: Spiced-Up Potato Chips
The Cold Glass: Garden Sparkler

The Estate Table

Build tonight’s menu around this dish.

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“My Way” Egg Salad

"My Way" Egg Salad

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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