Egg salad is a classic dish that combines creamy textures with the rich flavor of eggs. Perfect for sandwiches, wraps, or served on its own, this recipe is easy to customize and a great option for meal prep. Whether enjoyed at a picnic or as a quick lunch, this egg salad recipe is sure to please everyone at the table. Let’s dive into the ingredients and the step-by-step process to create this delightful dish.
Ingredients
– 4 large eggs
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– 1 tablespoon fresh dill, chopped
– 1 tablespoon green onions, sliced
– Salt and pepper to taste
– Optional: paprika for garnish
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is about 10 minutes, and cooking time is approximately 10 minutes for boiling the eggs.
Nutritional Value
Each serving of this egg salad contains approximately:
– Calories: 210
– Protein: 12g
– Fat: 18g
– Carbohydrates: 2g
This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Begin by bringing a pot of water to a boil.
2. Carefully add the eggs to the boiling water.
3. Cook the eggs for about 10 minutes for hard-boiled.
4. Once cooked, transfer the eggs to an ice bath to cool.
5. Peel the cooled eggs under running water.
6. Chop the eggs into small pieces and place them in a mixing bowl.
7. Add mayonnaise, Dijon mustard, and chopped dill to the bowl.
8. Mix gently until combined, being careful not to mash the eggs too much.
9. Stir in the sliced green onions, salt, and pepper to taste.
10. Serve immediately or refrigerate for later use.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a healthier option. Additionally, fresh herbs like parsley or chives can be used instead of dill for a different flavor profile.
Serving and Pairings
Egg salad can be served on whole grain bread for a sandwich, in lettuce wraps, or on crackers. It pairs well with a side of fresh fruit or a light salad.
Storage and Reheating
Store the egg salad in an airtight container in the refrigerator for up to 3 days. It’s best served cold and should not be reheated. Freezing is not recommended as it alters the texture.
Cooking Mistakes
– Overcooking the eggs can lead to a rubbery texture.
– Not cooling the eggs properly may result in difficulty peeling.
– Using too much mayonnaise can make the salad overly rich.
– Forgetting to season can lead to bland flavor.
– Mixing too vigorously can cause the eggs to become mushy.
Helpful Tips
– Use farm-fresh eggs for the best flavor.
– Experiment with different herbs for a personalized touch.
– Add diced celery for extra crunch.
– Make it ahead of time for easy meal prep.
– Adjust the mustard amount based on taste preference.
FAQs
Can I use older eggs for hard boiling?
Yes, older eggs tend to peel easier than fresh eggs, making them ideal for hard boiling.
What can I do with leftover egg salad?
Leftover egg salad can be used as a filling for sandwiches, wraps, or served on a bed of greens.
Is egg salad safe to eat after a few days?
If stored properly in the refrigerator, egg salad can be safe to eat for up to 3 days.
Can I add other ingredients to my egg salad?
Absolutely! Feel free to add ingredients like avocado, pickles, or bacon for a unique twist.
How do I make a vegan version of egg salad?
You can use silken tofu mixed with turmeric and black salt to mimic the flavor of eggs in a vegan version.
Conclusion
In conclusion, this egg salad recipe is a versatile and quick dish that can be enjoyed in many ways. With simple ingredients and easy preparation, it’s a perfect addition to your culinary repertoire. Enjoy this delightful salad at any meal and savor its creamy goodness!
Egg Salad Recipe
Ingredients
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill chopped
- 1 tablespoon green onions sliced
- Salt and pepper to taste
- Optional: paprika for garnish
Instructions
- Bring a pot of water to a boil.
- Carefully add the eggs to the boiling water.
- Cook the eggs for about 10 minutes for hard-boiled.
- Transfer the eggs to an ice bath to cool.
- Peel the cooled eggs under running water.
- Chop the eggs into small pieces and place them in a mixing bowl.
- Add mayonnaise, Dijon mustard, and chopped dill to the bowl.
- Mix gently until combined, being careful not to mash the eggs too much.
- Stir in the sliced green onions, salt, and pepper to taste.
- Serve immediately or refrigerate for later use.
