Not Your Grandma’s Recipe: Gordon Ramsay Egg Salad Is Creamy, Bold & Totally Addictive
Let’s be honest—most egg salads taste like something you’d find forgotten at the back of a picnic cooler. But not this one. Gordon Ramsay Egg Salad takes the humble egg and turns it into something bold, creamy, and downright addictive.
As a certified fitness and nutrition professional, I’m always on the lookout for meals that are quick, protein-packed, and satisfying—and this recipe checks every box.
Whether you’re upgrading your breakfast or looking for a lighter lunch, this isn’t just an egg salad—it’s a chef’s take on a classic, and your tastebuds will thank you.
Also Read: Top 10 Gordon Ramsay Eggs Recipes
Gordon Ramsay Egg Salad Ingredients: Classic Meets Bold
Gordon doesn’t overcomplicate—he elevates. This egg salad keeps the basics but adds smart twists that bring restaurant-level flavor to your kitchen.
Key Ingredients
- 6 large eggs – Soft to medium-boiled; yolks just creamy enough.
- 2 tbsp good-quality mayonnaise – Rich, but not overpowering.
- 1 tsp Dijon mustard – For that sharp, tangy kick.
- Fresh chives – Finely chopped for a subtle onion note.
- Salt & cracked black pepper – Season smart, taste as you go.
Optional Chef’s Touch Add-ins
- Crème fraîche or Greek yogurt – Lightens the mix, adds tang.
- Lemon zest – Just a pinch to brighten the flavor.
- Capers or pickles – Adds crunch and briny depth.
- Microgreens or arugula – For plating like a pro.
These simple swaps and additions turn a basic recipe into something you’ll crave weekly.
How to Make Gordon Ramsay Egg Salad – Step-by-Step
This isn’t a complicated recipe—just smart cooking with a chef’s mindset. Whether you’re new to the kitchen or just want something quick and foolproof, follow these steps and you’ll nail it.
Step 1 – Boil the Eggs – Ramsay Style
Place 6 eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, reduce heat and simmer for 6–7 minutes for that perfect soft-medium center. Not too runny, not too dry.
Immediately transfer the eggs into an ice bath (cold water + ice cubes) to stop the cooking and make peeling easier. Let them chill for 5 minutes.
Step 2 – Prep the Creamy Base
In a mixing bowl, combine:
- 2 tablespoons of mayonnaise
- 1 teaspoon of Dijon mustard
- A pinch of salt and cracked black pepper
- Optional: 1 teaspoon crème fraîche or Greek yogurt for extra creaminess
Mix it until smooth. This is your flavor-packed base.
Step 3 – Chop & Fold the Eggs
Peel your cooled eggs and chop them roughly—not too fine, you want texture.
Gently fold the eggs into the creamy mixture using a spatula or spoon. Be careful not to mash them completely; the goal is chunky, creamy perfection.
Step 4 – Serve It Like a Pro
Spoon the egg salad onto toasted sourdough or brioche, sprinkle with chives, and finish with lemon zest or microgreens if you like.
It’s ready in 15 minutes—and tastes like something you’d order at a gourmet café.
Simple, elevated, and totally satisfying.
Conclusion: A Bold Twist on a Classic Comfort Dish
Who knew egg salad could taste this good? With just a few chef-level tweaks, Gordon Ramsay transforms a basic lunch into something crave-worthy.
As someone who values both flavor and nutrition, I can honestly say this version strikes the perfect balance—rich, fresh, and endlessly versatile. Whether you’re fueling up post-workout or impressing brunch guests, this is one egg salad that actually excites. Try it once, and it might just become your new go-to.
FAQs
What are some common egg salad mistakes to avoid?
Overcooking eggs, using too much mayo, or mashing everything into a paste—Ramsay’s version keeps it creamy, not gloopy, with visible chunks and layered taste.
How long should you boil hard boiled eggs?
For soft-to-medium centers like Ramsay prefers, boil eggs for 6–7 minutes, then transfer to an ice bath to stop cooking and lock in texture.
How do you get boiled eggs to peel easily?
Use an ice bath right after boiling. It shocks the eggs, pulls the shell slightly away, and makes peeling super simple—even for beginners.
How many eggs should I use for egg salad?
Start with 6 large eggs for 2–3 servings. It’s the ideal batch size for getting that creamy-to-chunky ratio just right without wasting a bite.
Read Other Gordan Ramsay Eggs Recipe
Gordon Ramsay Deviled Eggs Recipe
Gordon Ramsay Frittata Recipe
Gordon Ramsay Egg Benedict Recipe
Gordon Ramsay Egg Sandwich Recipe
Gordon Ramsay Egg Ravioli Recipe
