Gordon Ramsay Egg Salad Recipe
The Gordon Ramsay Egg Salad Recipe is simple. It feels fresh and refined. Every bite tastes clean and rich. This salad suits quick lunches.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh lemon juice
- 1 tablespoon chopped chives
- 1 tablespoon chopped parsley
- 1 tablespoon finely diced red onion
- Salt to taste
- Freshly ground black pepper
- Optional: pinch paprika
Instructions
- Place eggs in a saucepan.
- Cover with cold water.
- Bring to a gentle boil.
- Cook for 8 minutes.
- Transfer eggs to ice water.
- Cool completely before peeling.
- Peel and chop eggs evenly.
- Place eggs in a bowl.
- Add mayonnaise and mustard.
- Add lemon juice and herbs.
- Season with salt and pepper.
- Mix gently with a fork.
- Keep texture slightly chunky.
- Taste and adjust seasoning.
- Chill for 15 minutes before serving.
Notes
- Use room temperature eggs.
- Do not overcook the eggs.
- Cool eggs quickly in ice water.
- Chop eggs evenly for texture.
- Add herbs just before serving.
- Taste before adding extra salt.
- Chill for deeper flavor.