Gordon Ramsay's Egg Salad Recipe
I've been making Gordon Ramsay's egg salad for awhile now...I simply haven't found a better way to do it!You'll love the assembly of creamy eggs, the tangy twist of Dijon mustard, and a hint of lemon juice that really brightens up this dish!The secret is to cook the eggs just right for that appetizing consistency.Make sure to let the eggs rest in hot water for about 10 minutes to achieve a soft but firm texture.
Ingredients
- 6 Eggs
- 1/4 cup Mayonnaise
- 1 tbsp Mustard
- 1 tsp Lemon Juice
- 2 tbsp Chives chopped
- 3 Radishes sliced
- Salt and Pepper to taste
Instructions
- Place the eggs in a saucepan and cover them with cold water.
- Bring the water to a boil, then remove the saucepan from heat.
- Cover and let the eggs sit in the hot water for about 10 minutes.
- While the eggs are resting, prepare your other ingredients.
- Chop the chives and slice the radishes nice and thin.
- You'll want everything ready to go when your eggs are peeled.
- Peel the eggs once they are cool enough to handle.
- Chop them into small pieces and place them in a mixing bowl.
- Check for any large pieces that might need breaking down.
- Add mayonnaise, mustard, and lemon juice to the eggs.
- Stir well until the mixture is smooth and creamy.
- Season with salt and pepper as needed.
- Fold in the chopped chives and sliced radishes.
- Mix gently to keep the radishes from becoming too crushed.
- Your egg salad is now ready to serve!
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