Egg salad is a classic dish that combines the creamy texture of mayonnaise with the rich flavor of hard-boiled eggs. Perfect for sandwiches, wraps, or served on a bed of greens, this recipe is versatile and can be customized to your liking. With just a few simple ingredients, you can create a delightful dish that will please family and friends alike.
Ingredients
– 4 large eggs
– 1/4 cup mayonnaise
– 1 teaspoon Dijon mustard
– 1/4 cup celery, finely chopped
– 1/4 cup onion, finely chopped
– Salt and pepper to taste
– Fresh herbs (like dill or parsley) for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time for the eggs is about 10 minutes.
Nutritional Value
Each serving (1/4 of the recipe) contains approximately: 210 calories, 16g fat, 1g carbohydrates, 2g fiber, and 12g protein. This is based on one person.
Step-by-Step Cooking Process
1. Place eggs in a saucepan and cover with water. 2. Bring the water to a boil over medium heat. 3. Once boiling, remove from heat and cover the pan. 4. Let the eggs sit for 10-12 minutes. 5. Drain the hot water and cool the eggs under cold running water. 6. Peel the eggs and chop them into small pieces. 7. In a bowl, combine chopped eggs, mayonnaise, and Dijon mustard. 8. Add chopped celery and onion to the mixture. 9. Season with salt and pepper to taste. 10. Mix gently until well combined. 11. Garnish with fresh herbs before serving. 
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a healthier version. Additionally, you can use chopped pickles instead of celery for added crunch and flavor.
Serving and Pairings
Egg salad can be served on toasted bread, in a wrap, or atop a green salad. It pairs wonderfully with fresh vegetables and chips for a delightful lunch or picnic option.
Storage and Reheating
Store egg salad in an airtight container in the refrigerator for up to 3 days. It is best served cold and should not be frozen, as the texture may change.
Cooking Mistakes
- Overcooking the eggs can lead to a rubbery texture.
- Not cooling the eggs properly can make peeling difficult.
- Using too much mayonnaise can overshadow the egg flavor.
- Not seasoning adequately can result in a bland dish.
- Chopping the eggs too finely can make the salad mushy.
Helpful Tips
- Use fresh eggs for better flavor and texture.
- For extra creaminess, add a splash of lemon juice.
- Chill the salad for 30 minutes before serving for better flavor.
- Experiment with spices like paprika for added depth.
FAQs
Can I make egg salad ahead of time?
Yes, egg salad can be made a day in advance. Just store it in an airtight container in the refrigerator.
What can I serve with egg salad?
Egg salad is excellent on sandwiches or with crackers. It also pairs well with fresh vegetables.
How long does egg salad last in the fridge?
Egg salad can last up to 3 days in the refrigerator if stored properly in an airtight container.
Can I use different herbs in my egg salad?
Absolutely! Fresh dill, chives, or parsley can add unique flavors to your egg salad.
Is egg salad healthy?
Egg salad can be healthy depending on the ingredients used. Opting for Greek yogurt instead of mayonnaise can reduce calories and fat.
Conclusion
In conclusion, this egg salad recipe is not only simple to prepare but also delicious and versatile. Whether enjoyed on its own or as part of a meal, it’s sure to be a hit. Customize it to suit your taste preferences and enjoy this timeless dish any time of year.
Egg Salad Recipe
Ingredients
- 4 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 cup celery finely chopped
- 1/4 cup onion finely chopped
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Place eggs in a saucepan and cover with water.
- Bring the water to a boil over medium heat.
- Once boiling, remove from heat and cover the pan.
- Let the eggs sit for 10-12 minutes.
- Drain the hot water and cool the eggs under cold running water.
- Peel the eggs and chop them into small pieces.
- In a bowl, combine chopped eggs, mayonnaise, and Dijon mustard.
- Add chopped celery and onion to the mixture.
- Season with salt and pepper to taste.
- Mix gently until well combined and garnish with fresh herbs.
Nutrition
