Linda CainWhen I think about classic dishes that bring joy to gatherings, egg salad always dances to the forefront. However, not just any egg salad. I’m talking about the renowned Neiman Marcus Egg Salad.
It’s the kind of dish that wraps you in comfort, signaling that you’re in for something truly special. Now, if you’re like me, you might spend a lot of time pondering what to pair with this delightful recipe.
Picture a fresh baguette, slices of crunchy cucumber, or even a zesty arugula salad alongside the egg salad. The crunch and freshness perfectly complement the creamy, rich nature of the dish.
Why This Recipe?
Let’s be honest—egg salad can sometimes get a bad rap. But the Neiman Marcus version is different. It celebrates the fundamental flavors of its ingredients while introducing some delightful twists. Whether you’re hosting brunch or just wanting to elevate your lunch game, this recipe hits all the right notes.
Good food has a knack for bringing people together, and nothing does that quite like egg salad. It’s easy to prepare and makes for great leftovers. Trust me, I’ve had my fair share of lunchboxes that featured this egg salad—and it never disappoints!
The main ingredients—eggs, mayonnaise, and vegetables—dance beautifully together. They create a dish that’s creamy yet refreshing. And honestly, there’s something oddly therapeutic about peeling eggs while humming your favorite tune.
I’ve stood in my kitchen countless times, whisking together the dressing, all while biting into my favorite snacks. It’s a little ritual that reminds me why I love cooking.
The Ingredients
Here’s what you’ll need to whip up your own batch of Neiman Marcus Egg Salad:
- 8 large farm-fresh eggs
- 1/2 cup creamy mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon champagne vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup finely diced celery
- 1/4 cup minced red onion
- 2 teaspoons fresh tarragon, finely chopped
- 1 tablespoon chives, finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Now, before diving into how to create this culinary gem, let’s discuss how each ingredient contributes.
The eggs are your foundation, creamy and filling. The mayonnaise binds everything, lending a smooth texture. The Dijon mustard and champagne vinegar provide acidity, balancing richness. The celery and red onion add necessary crunch.
The tarragon and chives introduce a fresh herbal overtone. Finally, the spices tie everything together, creating depth with each bite.
How to Make Neiman Marcus Egg Salad
Let’s roll up our sleeves and get cracking—pun intended! Here’s how to bring this dish to life.
Step 1: Boil the Eggs
Start by placing your farm-fresh eggs in a pot. Cover them with water, making sure there’s about an inch above the eggs. Turn on high heat until it boils. Once you see bubbles, cover and remove from heat.
Set a timer for 12 minutes. This method gives you perfectly cooked yolks without a grayish tint.
Step 2: Prepare an Ice Bath
While your eggs are cooking, fill a large bowl with ice and cold water. Once the timer goes off, transfer the eggs into the ice bath. Let them sit for about 5-10 minutes. This not only stops the cooking process but also makes peeling them a breeze.
Step 3: Peel the Eggs
Now comes the moment of truth. Gently tap each egg on a surface to crack the shell. Start peeling from the wider end for the best results. You’ll want to be careful here; no one likes a bumpy egg salad thanks to shell bits.
Step 4: Chop and Mix
Once peeled, chop the eggs into large chunks. In a large mixing bowl, add in your eggs. Now, let’s add the other ingredients: mayonnaise, Dijon mustard, champagne vinegar, and lemon juice. Fold them in gently to keep some of the chunky texture.
Step 5: Add Veggies and Herbs
Next, it’s time to add your veggies—celery, red onion, tarragon, and chives. Gently mix them with the egg mixture. This is where you can adjust the textures as you please.
Step 6: Season to Taste
Sprinkle in the smoked paprika, sea salt, and black pepper. Taste as you go. You might decide to add a pinch more salt or a drop more vinegar. Personal preferences vary, so feel free to adjust!
Step 7: Chill
Once combined, let the salad chill in the refrigerator for about 30 minutes. This waiting period helps the flavors meld together.
Step 8: Serve
Now comes my favorite part—serving it up! Whether you spread it on toasted bread or serve it on a bed of greens, you can’t go wrong. I often enjoy mine in the classic sandwich form, but sometimes I whip out crisp lettuce leaves for a low-carb option. Yum!
Recipe Notes
- Farm-Fresh Eggs: These eggs make all the difference. The flavor of fresh eggs beats any store-bought version. Seek them out if you can.
- Mayonnaise: Opt for a high-quality version. You want a creamy texture that elevates the entire dish.
- Mustard: Dijon gives a sophisticated flavor. Feel free to experiment with other types, but this one shines.
- Vinegar: Champagne vinegar is subtle but impactful. Regular white vinegar can work too, but the taste will change slightly.
- Fresh Herbs: Using fresh herbs makes a world of difference. Dried herbs can’t replicate that bright flavor.
- Veggies: Feel free to swap in your favorite crunchy veggies. Avoid anything too watery, like tomatoes.
Recipe Variations
- Avocado Twist: For a greener twist, mix in diced avocado.
- Spiced Egg Salad: Add red pepper flakes for a spicy kick.
- Curried Flavor: Mix in some curry powder for an exotic flavor profile.
- Creamy Avocado Dressing: Replace half the mayo with mashed avocado for a creamier texture.
- Bacon Addition: Toss in some crispy crumbled bacon for a hearty addition.
- Greek Inspiration: Add chopped olives and feta cheese for a Mediterranean vibe.
Neiman Marcus Egg Salad Recipe
Equipment
- Large bowl
Ingredients
- 8 large farm-fresh eggs
- 1/2 cup creamy mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon champagne vinegar
- 2 teaspoons freshly squeezed lemon juice
- 1/4 cup finely diced celery
- 1/4 cup minced red onion
- 2 teaspoons fresh tarragon finely chopped
- 1 tablespoon chives finely chopped
- 1 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
- Start by placing your farm-fresh eggs in a pot. Cover them with water, making sure there’s about an inch above the eggs. Turn on high heat until it boils. Once you see bubbles, cover and remove from heat.
- Set a timer for 12 minutes. This method gives you perfectly cooked yolks without a grayish tint.
- While your eggs are cooking, fill a large bowl with ice and cold water. Once the timer goes off, transfer the eggs into the ice bath. Let them sit for about 5-10 minutes. This not only stops the cooking process but also makes peeling them a breeze.
- Now comes the moment of truth. Gently tap each egg on a surface to crack the shell. Start peeling from the wider end for the best results. You’ll want to be careful here; no one likes a bumpy egg salad thanks to shell bits.
- Once peeled, chop the eggs into large chunks. In a large mixing bowl, add in your eggs. Now, let’s add the other ingredients: mayonnaise, Dijon mustard, champagne vinegar, and lemon juice. Fold them in gently to keep some of the chunky texture.
- Next, it’s time to add your veggies—celery, red onion, tarragon, and chives. Gently mix them with the egg mixture. This is where you can adjust the textures as you please.
- Sprinkle in the smoked paprika, sea salt, and black pepper. Taste as you go. You might decide to add a pinch more salt or a drop more vinegar. Personal preferences vary, so feel free to adjust!
- Once combined, let the salad chill in the refrigerator for about 30 minutes. This waiting period helps the flavors meld together.
- Now comes my favorite part—serving it up! Whether you spread it on toasted bread or serve it on a bed of greens, you can’t go wrong. I often enjoy mine in the classic sandwich form, but sometimes I whip out crisp lettuce leaves for a low-carb option. Yum!
Notes
- Farm-Fresh Eggs: These eggs make all the difference. The flavor of fresh eggs beats any store-bought version. Seek them out if you can.
- Mayonnaise: Opt for a high-quality version. You want a creamy texture that elevates the entire dish.
- Mustard: Dijon gives a sophisticated flavor. Feel free to experiment with other types, but this one shines.
- Vinegar: Champagne vinegar is subtle but impactful. Regular white vinegar can work too, but the taste will change slightly.
- Fresh Herbs: Using fresh herbs makes a world of difference. Dried herbs can’t replicate that bright flavor.
- Veggies: Feel free to swap in your favorite crunchy veggies. Avoid anything too watery, like tomatoes.
Nutrition
Frequently Asked Questions
Conclusion
If there’s one lesson I’ve learned from my culinary journey, it’s that simplicity can lead to profound joys. The Neiman Marcus Egg Salad exemplifies this idea. With just a handful of ingredients, you can create a masterpiece that brings smiles and satisfaction.
As you try this recipe, pay attention to the textures and flavors as they come together. Attend to every spoonful as if it tells a story—your story of gathering around the table with friends and family.
Pasta salad season may be in the air, but I urge you to embrace the delights of classic recipes like this one. Cheers to simple pleasures, shared moments, and delicious food!
