I am a cook. I'd love to know how it turned out! I prefer to refrigerate my potato salad after mixing it together for at least 2-3 hours, so overnight is even better. Well done! Thanks! Follow this easy recipe tutorial for a delicious potato salad recipe with mustard and eggs. If you find it a bit too strong, add some more sour cream, or decrease the quantity of vinegar and mustard. Dear Jenn, I am so confused! I’ve never made a recipe from Jennifer that I didn’t like! Definitely the most flavorful egg salad I have had! I used my instant pot to make the boiled eggs (1 cup water, place on trivet, manual high pressure 5 min, natural release 6 min, then dunk in cold water, peel when cool – use Jenn’s suggestion of starting at the round bottom and using the air pocket). I have found that a dollop (to taste) of a good horseradish sauce is fabulous with many mayo based dishes. Using a rubber spatula, fold to combine. I know I will make this and only this egg salad from now on!! Gently mix the dressing in with the potatoes until they are coated well. If you keep the eggs in their shell, they can last for up to a week. Serve or refrigerate until ready to use. Bring to a rolling boil over high heat, then remove the pan from the heat, cover, and let stand for 10 minutes. Controlled at the bread level – leftover homemade challah. I didn’t think you could improve on it but this takes an old favourite to a new level. I find the yogurt to be a good choice that will lower the added fat in the recipe, add extra protein, and pair well with the other ingredients for flavor. Made this yesterday and popped it in the fridge overnight for lunch today. Grew up with just strictly mayonnaise and salt & pepper and eggs mashed with a fork. Is there any chance you made a measuring error? Enjoyed on a warm baguette — delish! Thank you, Jenn! Drain and refill with cold water; let stand until the eggs are room temperature, about 10 minutes. So yummy. Hi Carol, The yolks should be just cooked through. Potatoes are one of the staple ingredients in almost every pantry. Is it rude to lick the bowl after you make something? I did make a few changes: I finely chopped up half of a small onion because I didn’t have any scallions and I pressed the eggs through a large-hole potato ricer. Just the right amount of spice and crunch and not too much mayo. Thanks again Jenn! Thanks. Hi Addie, the scallions, celery, and fresh herbs definitely give the egg salad a lot of flavor, but I think it would still be tasty without it. Hi Lakshmi, I knew I forgot something when I posted this late last night! I am 63 and ate egg salad for the first time last year. Thank you. The egg salad will keep well in a covered container in the fridge for about 3 days. . Hi Lisa, I believe it was from Whole Foods – the multigrain. Most egg salads are boring, bland, mayo-laden affairs. I usually boil as instructed, but follow my grandmother’s instructions to shut off heat and let sit 20 min. For those having a hard time peeling their eggs, Google the science of steaming eggs…it works! Hard boil your eggs then peel, chop, and set aside. Just keep the bread or wrap low carb. Leave a Comment. I am SUPER picky about recipes, a perfectionist. Thanks for another great recipe, Jenn! He just raved about it. Delicious! Add the chopped eggs, celery, scallions, and parsley. Tips & Tricks for the Best Sour Cream Salad Dressing. Season with salt and pepper to taste. Mashed avocado works well as a substitute for the mayonnaise and or sour cream. They were perfectly done, although I still have trouble getting some of them out of the shell! But when made properly, egg salad can be so delicious!