Ingredients You'll Need
Before you start cooking, gather all the ingredients for your egg salad. Here's what you'll need:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion
- 1 tablespoon chopped fresh dill or parsley
- Salt and pepper to taste
- Optional: a dash of paprika or cayenne pepper for spice
Step 1: Boil the Eggs
Start by boiling your eggs to perfection:
- Place the eggs in a single layer at the bottom of a saucepan.
- Cover them with cold water, making sure the water is about an inch above the eggs.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, turn off the heat, cover the pot, and let the eggs sit in the hot water for 10-12 minutes.
- After the time is up, transfer the eggs to a bowl of ice water for at least 5 minutes to cool and make peeling easier.
Step 2: Prep and Chop
After cooling, peel your eggs carefully:
- Peel the eggs under running water to remove shell fragments more easily.
- Cut the eggs in half and scoop out the yolks into a mixing bowl.
- Chop the egg whites into small pieces.
- Mash the yolks until smooth using a fork or the back of a spoon.
Step 3: Mix the Salad
Combine the ingredients to create the egg salad:
- In the bowl with the mashed egg yolks, add mayonnaise, mustard, celery, red onion, and herbs.
- Mix well to combine.
- Gently fold in the chopped egg whites, ensuring not to overmix to keep some texture.
- Season with salt and pepper to taste.
| Ingredient | Measurement | Why It's Important |
|---|---|---|
| Hard-boiled eggs | 6 large | Base of the salad; provides richness |
| Mayonnaise | 1/4 cup | Binds ingredients together, adds creaminess |
| Dijon mustard | 1 tbsp | Adds flavor depth, balances richness |
Step 4: Chill and Taste
Let your egg salad chill and meld the flavors:
- Refrigerate the egg salad for at least 30 minutes before serving. This allows the flavors to come together.
- Taste and adjust seasonings before serving. You might want to add more salt, pepper, or a touch more mustard or dill.
💡 Note: Egg salad is best when made fresh but can be stored in the refrigerator for up to 2 days.
Step 5: Serve and Enjoy
Serve your egg salad in multiple creative ways:
- Spread it on toasted bread to make an egg salad sandwich.
- Scoop it with crackers or vegetables for a snack.
- Use it as a topping for green salads or potatoes.
In this easy and quick egg salad recipe, you've seen how simple ingredients can come together to create a versatile and delicious dish. From boiling eggs to mixing the ingredients, each step is crucial for achieving that creamy, flavorful egg salad we all crave. Remember to chill the salad to let the flavors meld and give you that perfect taste. Egg salad isn't just a meal; it's a comfort food that can be customized to your liking, whether you prefer it classic or with a spicy twist.
Now, go ahead and impress yourself and others with your culinary prowess. Whether it's a sandwich, a side, or just a snack, this egg salad recipe will be your go-to for quick meals or potlucks. Enjoy your creation, and remember, the beauty of egg salad lies in its simplicity and the quality of its ingredients. Bon appétit!
Can I use a different type of onion in the egg salad?
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Yes, you can use different types of onions, like scallions or white onions, but the flavor profile will change. Red onion adds a subtle sweetness and a pop of color that complements the other flavors well.
How do I store leftover egg salad?
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Store leftover egg salad in an airtight container in the refrigerator. It should be consumed within 2 days to maintain its freshness and texture.
Is there a way to make the egg salad healthier?
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Yes, you can replace some of the mayonnaise with Greek yogurt for a lighter version, or add more celery and pickles for bulk without adding more mayo.
