Classic Gordon Ramsay Egg Salad Recipe with Zesty Mayo

Egg salad gets a gourmet makeover with gordon ramsay’s ingenious recipe that shatters mundane meal expectations.

Culinary magic happens when premium ingredients meet expert technique.

Cracked eggs transform into a velvety canvas painted with vibrant herbs and unexpected seasonings.

Silky textures mingle with bright, crisp notes that awaken sleepy taste buds.

This isn’t just another lunch staple, it’s a flavor symphony that celebrates simplicity and sophistication.

Professional chefs know the secret lies in meticulous details and bold ingredient combinations.

Check out this sensational dish that promises to revolutionize your approach to classic comfort food.

Ingredients for Gordon Ramsay Egg Salad

• Eggs: Select fresh, room temperature eggs for consistent cooking and easy peeling.
• Water: Use filtered or clean tap water for neutral flavor and best results.

• Red Onion: Choose crisp, firm onions with no soft spots for sharp, zesty crunch.
• Chives: Pick bright green, perky chives with no wilting for fresh herbaceous notes.
• Parsley: Select vibrant green leaves with no yellowing for clean, bright flavor.
• Mayonnaise: Opt for creamy, full-fat version for rich, smooth texture.
• Dijon Mustard: Use smooth, tangy variety for bold, punchy undertone.

• Lemon Juice: Select ripe, heavy lemons for maximum juice and bright citrus kick.
• Salt: Use fine sea salt for even seasoning and clean mineral taste.
• Black Pepper: Choose freshly ground pepper for robust, aromatic warmth.

Tools Required for Gordon Ramsay Egg Salad

• Large Pot: Perfect for gentle boiling water and cooking eggs.
• Skimmer or Slotted Spoon: Helps carefully transfer eggs without cracking.
• Large Bowl: Filled with ice water for quick egg cooling.
• Sharp Knife: For precise egg chopping.
• Cutting Board: Clean surface for chopping ingredients.
• Mixing Bowl: Combines all ingredients smoothly.
• Measuring Spoons: Ensures accurate seasoning.
• Whisk or Fork: Blends ingredients evenly.

Instructions for Making Egg Salad by Gordon Ramsay

• Boil Water With Gentle Care

Heat water in a pot until tiny bubbles form, creating a soft simmering environment that will perfectly cook eggs without harsh temperatures.

• Carefully Transfer Eggs

Slide eggs into warm water using a slotted spoon, keeping them safe from cracking. Cook for about 12 minutes to achieve a creamy, tender texture.

• Create Instant Cooling Station

Plunge hot eggs into a bowl packed with ice water, letting them rest and stop cooking completely. This quick chill ensures smooth peeling and perfect consistency.

• Craft Flavor-Packed Mixture

Peel eggs smoothly and chop into bite-sized pieces. Blend with zesty red onion, fresh chives, bright parsley, tangy Dijon mustard, and creamy mayonnaise. Squeeze fresh lemon juice for brightness and season with salt and pepper.

• Combine and Elevate

Mix all ingredients thoroughly, ensuring every bite bursts with herbal notes and rich, creamy texture. Fold gently to maintain egg chunks and prevent mushy consistency.

• Serve With Creativity

Spread on crusty bread, stuff into pita pockets, or enjoy as a standalone dish. Keeps well in refrigerator for quick, delicious meals throughout the week. Garnish with extra herbs for a fresh finish.

Flavor Add-ons for Gordon Ramsay Egg Salad

• Master Quick Egg Cooling: Plunge boiled eggs into ice water immediately to halt cooking and prevent rubbery textures. This technique ensures perfectly creamy, tender egg whites every single time.
• Customize Herb Blend: Experiment with different fresh herbs like dill, tarragon, or basil to create unique flavor profiles that elevate the classic egg salad. Each herb brings its own distinctive taste and aromatic touch.
• Control Creaminess Level: Adjust mayonnaise quantity to achieve desired consistency – less for a lighter texture, more for extra richness. Greek yogurt works wonderfully as a healthier alternative to traditional mayo.
• Elevate Crunch Factor: Add unexpected ingredients like diced celery, chopped pickles, or toasted sunflower seeds for delightful textural contrast. These additions transform a simple egg salad into a gourmet experience with minimal effort.

How to Serve Gordon Ramsay Egg Salad

• Sandwich Spectacular: Spread the creamy egg salad between two slices of toasted sourdough or whole wheat bread for a classic lunch delight.
• Fresh Veggie Companion: Serve alongside crisp cucumber slices, cherry tomatoes, or as a dip for crunchy bell pepper strips for added nutrition.
• Salad Topper Twist: Sprinkle the egg salad over a bed of mixed greens, creating a protein-packed lunch that's both satisfying and light.
• Picnic Perfect Presentation: Pack in small mason jars or containers for an easy portable meal that's great for outdoor gatherings or quick work lunches.

Storage Suggestions for Gordon Ramsay Egg Salad

• Preserve Fresh Flavors: Store egg salad in an airtight container in the refrigerator for up to 3-4 days. Seal tightly to prevent moisture and maintain optimal taste and texture.
• Chill and Protect: Keep egg salad consistently cold at 40°F or below to prevent bacterial growth. Always use clean utensils when serving to extend freshness.
• Smart Meal Prep: Prepare ingredients separately and combine just before serving to maintain crisp herb flavors and prevent soggy texture. Chop herbs and boil eggs in advance for quick assembly.
• Quick Serving Strategy: Best enjoyed within 24 hours of preparation. If refrigerated, give the salad a gentle stir before serving to redistribute ingredients and restore creamy consistency.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 290 kcal

Servings: 2

Legendary Gordon Ramsay Egg Salad Recipe

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• Total Time: 25 minutes
• Yield: 2 1x

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Description

Culinary maestro Gordon Ramsay’s egg salad delivers a zesty twist on classic comfort. Fresh herbs and precise technique elevate this simple dish from ordinary to extraordinary, ensuring you’ll savor each creamy, flavorful bite.

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Ingredients

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• 6 eggs (room temperature)
• ¼ cup (59 ml) red onion, finely diced
• ¼ cup (60 ml) mayonnaise
• 2 tbsps (30 ml) parsley, finely diced
• 2 tbsps (30 ml) chives, finely diced
• 1 tbsp (15 ml) Dijon mustard
• 1 tsp (5 ml) lemon juice
• kosher salt (to taste)
• freshly ground black pepper (to taste)

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Instructions

1. Egg Preparation: Gently heat water in a pot, maintaining a temperature just below simmering to create an optimal egg-cooking environment.
2. Egg Cooking: Lower eggs into warm water using a slotted spoon, ensuring full submersion and cooking for 12 minutes at medium-high heat, creating perfectly cooked eggs with a consistent texture.
3. Cooling Process: Transfer eggs to an ice-filled water bath, rapidly cooling them for 15 minutes to halt cooking and preserve ideal consistency.
4. Ingredient Assembly: Carefully peel and chop eggs into uniform pieces, finely dice red onion, and mince chives and parsley in a mixing bowl.
5. Flavor Enhancement: Incorporate mayonnaise, Dijon mustard, lemon juice, kosher salt, and black pepper, blending thoroughly to create a harmonious and creamy egg salad mixture.
6. Serving Suggestion: Present the egg salad as a versatile dish, ideal for sandwiches, wraps, or as a standalone accompaniment garnished with additional fresh herbs.

Notes

• Precision Timing Matters: Cook eggs exactly 12 minutes for perfect soft-yet-firm texture without overcooking or creating rubbery consistency.
• Chill Immediately: Rapid ice bath stops cooking process and prevents green ring around egg yolks, maintaining bright, appetizing color.
• Uniform Chopping Technique: Cut eggs and onions into consistent sizes for balanced texture and even flavor distribution in every bite.
• Temperature and Seasoning Balance: Mix ingredients at room temperature and adjust salt and pepper gradually to enhance natural egg flavors without overwhelming.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast, Lunch, Snacks
• Method: Boiling
• Cuisine: British

Nutrition

• Serving Size: 2
• Calories: 290
• Sugar: 1 g
• Sodium: 500 mg
• Fat: 25 g
• Saturated Fat: 4 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 370 mg