Gordon Ramsay Egg Salad Recipe
Gordon Ramsay’s egg salad is a refined version of the traditional dish, featuring perfectly boiled eggs, a creamy yet light dressing, and a touch of acidity for balance. Instead of just mixing eggs with mayonnaise, his recipe includes Dijon mustard, fresh chives, and a hint of lemon juice to enhance the overall taste. The result is a rich yet refreshing egg salad with a smooth and slightly chunky texture.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Salad
- Method: Boiling & Mixing
- Cuisine: British / French
Ingredients
Scale
- 6 large eggs
- ¼ cup (60g) mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice or white wine vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh chives or parsley, finely chopped
- ½ teaspoon smoked paprika (optional, for depth)
- 1 teaspoon olive oil (optional, for extra creaminess)
Instructions
- Boil the eggs – Place eggs in a pot of cold water, bring to a boil, then reduce heat and simmer for 9-10 minutes.
- Cool and peel – Transfer the eggs to an ice bath for 5 minutes, then peel them once cooled.
- Mash the eggs – Use a fork or potato masher to break them into small, chunky pieces.
- Mix the dressing – In a bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, pepper, and smoked paprika.
- Combine everything – Stir the mashed eggs into the dressing, ensuring an even mix.
- Add fresh herbs – Fold in chopped chives or parsley for a burst of freshness.
- Adjust seasoning – Taste and add more salt, pepper, or lemon juice if needed.
- Serve and enjoy – Spoon onto toast, use in sandwiches, or serve as a side.
Find it online: https://gordonramsayeats.com/gordon-ramsay-egg-salad/