Egg salad is a classic dish that combines hard-boiled eggs with creamy dressing, making it perfect for sandwiches, wraps, or a light lunch. With its rich flavors and smooth texture, this egg salad recipe is easy to prepare and can be customized to suit your taste. Whether you’re hosting a picnic or simply craving comfort food, this dish is sure to impress.
Ingredients
– 6 large eggs
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon lemon juice
– 2 tablespoons fresh chives, chopped
– Salt and pepper to taste
– Optional: celery or onion for added crunch
Servings and Cooking Time
This recipe serves 4. Preparation time is 15 minutes, and there is no cooking time required aside from boiling the eggs.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately 250 calories, 20g fat, 12g protein, and 2g carbohydrates. This nutritional value is based on standard ingredients and may vary based on substitutions.
Step-by-Step Cooking Process
- Place eggs in a pot and cover with water.
- Bring water to a boil over medium heat.
- Once boiling, cover the pot and remove it from heat.
- Let the eggs sit for 10-12 minutes.
- Transfer eggs to an ice bath to cool for 5 minutes.
- Peel the cooled eggs and chop them into small pieces.
- In a bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper.
- Add chopped eggs and chives to the dressing mixture.
- Gently fold to combine without mashing the eggs.
- Chill in the refrigerator for 30 minutes before serving.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a healthier option. Additionally, adding chopped pickles or a dash of hot sauce can enhance the flavor profile.
Serving and Pairings
This egg salad pairs perfectly with crusty bread, lettuce wraps, or crackers. It also makes a great topping for a bed of greens or as a filling in a sandwich.
Storage and Reheating
Store the egg salad in an airtight container in the refrigerator for up to 3 days. It’s not recommended to freeze egg salad, as the texture may become watery upon thawing.
Cooking Mistakes
- Overcooking the eggs can result in a rubbery texture.
- Don’t skip the ice bath; it makes peeling easier.
- Ensure to chop the eggs gently to avoid a mushy salad.
- Adjust seasoning gradually to avoid oversalting.
- Use fresh ingredients for the best flavor.
Helpful Tips
- Use a mix of mayo and yogurt for a lighter salad.
- Experiment with herbs like dill or parsley.
- Let the salad sit for a while to enhance flavors.
- Serve with a sprinkle of paprika for extra flavor.
FAQs
What can I add to my egg salad for extra flavor?
You can add ingredients like chopped pickles, olives, or even a splash of hot sauce for a kick. Fresh herbs like dill or parsley can also enhance the flavor.
Can I use boiled eggs that are a few days old?
Yes, boiled eggs can be stored in the refrigerator for up to one week. Just ensure they are still fresh before using them.
How can I make my egg salad healthier?
To make a healthier version, substitute mayonnaise with Greek yogurt and add extra veggies like celery or bell peppers for crunch.
Is egg salad suitable for meal prep?
Absolutely! Egg salad can be made ahead of time and stored in the fridge for a few days, making it great for meal prep.
What type of bread is best for serving egg salad?
Whole grain, sourdough, or even pita bread works well. Choose a bread that complements the creamy texture of the salad.
Can I freeze egg salad?
It’s not recommended to freeze egg salad as the texture can change when thawed. It’s best enjoyed fresh within a few days.
Conclusion
Egg salad is a versatile and delicious dish that can be enjoyed in various ways. Whether as a quick lunch, a picnic favorite, or a party appetizer, this egg salad recipe is sure to satisfy your cravings. Enjoy it fresh, and feel free to customize it to your taste!
Egg Salad Recipe
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 2 tablespoons fresh chives chopped
- Salt and pepper to taste
- Optional: celery or onion for added crunch
Instructions
- Place eggs in a pot and cover with water.
- Bring water to a boil over medium heat.
- Once boiling, cover the pot and remove it from heat.
- Let the eggs sit for 10-12 minutes.
- Transfer eggs to an ice bath to cool for 5 minutes.
- Peel the cooled eggs and chop them into small pieces.
- In a bowl, combine mayonnaise, mustard, lemon juice, salt, and pepper.
- Add chopped eggs and chives to the dressing mixture.
- Gently fold to combine without mashing the eggs.
- Chill in the refrigerator for 30 minutes before serving.