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Created by Chef Remy
Creamy, tangy, and kissed with just enough cayenne heat, this is the egg salad that disappears first at every church potluck and family reunion. Bold enough to eat by the spoonful, honest enough to feel like home.
Good egg salad is one of the most underrated dishes in Southern cooking. People think it's simple, and they're right. But simple done wrong is forgettable, and simple done right is magic. The difference comes down to seasoning with intention and using ingredients that matter.
Duke's mayonnaise is non-negotiable. I've tried them all over my years in the kitchen, and nothing else has that tangy richness that makes Southern food taste like Southern food. The double mustard (Dijon for depth, yellow for that classic brightness) gives you layers of flavor. And yes, there's cayenne in here. This is Louisiana, after all. We don't make bland food.
My grandmother Evangeline made egg salad every Sunday after church. She'd boil a dozen eggs while we were still singing hymns, and by the time we got home, she had sandwiches waiting on white bread with the crusts cut off. Four generations of Boudreaux cooks have made this recipe, and every one of us has added our own touch. The smoked paprika and hot sauce are mine.
Quantity
12
Quantity
3/4 cup
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
2
finely diced
Quantity
3 tablespoons
minced
Quantity
1 tablespoon
Quantity
1 teaspoon
Quantity
1/2 teaspoon
Quantity
1/4 teaspoon
Quantity
1/2 teaspoon, plus more to taste
Quantity
1/4 teaspoon
freshly cracked
Quantity
1/4 teaspoon
| Ingredient | Quantity |
|---|---|
| large eggs | 12 |
| Duke's mayonnaise | 3/4 cup |
| Dijon mustard | 2 tablespoons |
| yellow mustard | 1 tablespoon |
| celery stalksfinely diced | 2 |
| fresh chivesminced | 3 tablespoons |
| dill pickle relish | 1 tablespoon |
| hot sauce | 1 teaspoon |
| smoked paprika | 1/2 teaspoon |
| cayenne pepper | 1/4 teaspoon |
| kosher salt | 1/2 teaspoon, plus more to taste |
| black pepperfreshly cracked | 1/4 teaspoon |
| garlic powder | 1/4 teaspoon |
Place eggs in a single layer in a large pot and cover with cold water by one inch. Set over high heat and bring to a full rolling boil. The moment you see those big bubbles breaking the surface, cover the pot, remove it from heat, and let it sit for exactly 12 minutes. Not 10, not 15. Twelve minutes gives you that perfect set yolk with no green ring around it.
While the eggs rest, prepare an ice bath: fill a large bowl with ice and cold water. When the timer goes off, transfer the eggs immediately to the ice bath using a slotted spoon. Let them chill for at least 5 minutes. This stops the cooking dead in its tracks and makes peeling so much easier. The shells practically fall off.
Tap each egg gently on the counter to crack the shell all over, then peel under cool running water. The water gets under the membrane and helps it release. Chop the eggs to your preference: I like mine with some bigger chunks for texture, but if you want it smoother for sandwiches, chop them finer. There's no wrong answer here.
In a large mixing bowl, whisk together the Duke's mayonnaise, Dijon mustard, yellow mustard, pickle relish, hot sauce, smoked paprika, cayenne, salt, black pepper, and garlic powder. Taste it now, before the eggs go in. The dressing should be bold and slightly assertive because the eggs will mellow everything out. Adjust the heat and salt to your liking.
Add the chopped eggs, diced celery, and most of the chives to the dressing, reserving a tablespoon of chives for garnish. Fold everything together gently with a rubber spatula. You want the eggs coated, not mashed into paste. Taste again. This is the moment of truth. Add more salt, more hot sauce, more mustard if it needs a kick. Trust your palate.
Cover and refrigerate for at least 30 minutes to let the flavors marry. The celery will release just a bit of moisture, the spices will bloom into the mayo, and everything comes together. Serve on good white bread, in a lettuce cup, or straight off a spoon. Garnish with reserved chives and a final dusting of smoked paprika.
1 serving (about 150g)
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