Egg Salad Recipe
Egg salad is a timeless classic, beloved for its creamy texture and rich flavor. This versatile dish can be enjoyed in countless ways, whether served as a simple salad, tucked into a sandwich, or wrapped in a tortilla for a quick and satisfying meal. The beauty of egg salad lies in its simplicity and the ease with which it can be prepared. Perfect for picnics, brunches, or a light lunch, this egg salad recipe is a must-try for any food enthusiast.
Ingredients
For this delectable egg salad, you’ll need six eggs at room temperature, finely diced red onion (¼ cup), and one tablespoon of Dijon mustard. To add a touch of freshness, include two tablespoons of finely diced parsley and two tablespoons of finely diced chives. The creamy base consists of ¼ cup of mayonnaise, complemented by a teaspoon of lemon juice for a hint of acidity. Season the mixture with kosher salt and freshly ground black pepper to taste.
Using fresh, high-quality ingredients is crucial to the success of this recipe. Fresh eggs yield a better texture and flavor, while fresh herbs like parsley and chives add a vibrant, aromatic touch. The Dijon mustard provides a tangy bite, and the red onion adds a slight crunch and sweetness.
Instructions
To create this delightful egg salad, follow these steps:
Start by bringing a pot of water to a rolling boil. Reduce the heat to low to eliminate bubbles and carefully lower the eggs into the pot using a skimmer. Increase the heat back to high and boil the eggs for exactly 12 minutes. This method ensures the eggs are perfectly cooked with firm whites and creamy yolks.
Immediately transfer the boiled eggs to an ice water bath, halting the cooking process and cooling them thoroughly. Let them sit in the ice bath for at least 15 minutes. This step is essential as it makes peeling the eggs much easier and helps maintain their texture.
Once cooled, peel the hard-boiled eggs and chop them to your desired chunkiness. In a mixing bowl, combine the chopped eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix everything until evenly combined, ensuring the flavors meld together beautifully.
Enjoy the egg salad as is, or use it as a filling for sandwiches or wraps.
Recipe Tips
- How to achieve the ideal egg texture: Boil the eggs for exactly 12 minutes to ensure they are perfectly cooked with firm whites and creamy yolks.
- Alternatives for mayonnaise: Greek yogurt or avocado can be used as a healthier alternative to mayonnaise, providing a different flavor profile while maintaining creaminess.
- Adding a twist: Optional ingredients like diced celery, pickles, or even a dash of hot sauce can add an extra layer of flavor and texture to the egg salad.
What to Serve With This Recipe
Egg salad is incredibly versatile and pairs well with various accompaniments:
- Best bread options for egg salad sandwiches: Whole grain, sourdough, or even a crusty baguette can elevate the humble egg salad sandwich to a gourmet level.
- Side dishes that complement egg salad: Serve the egg salad with a side of mixed greens, potato chips, or a light vegetable soup to create a well-rounded meal.
- Beverage pairings: A chilled glass of lemonade, iced tea, or a crisp white wine can complement the flavors of the egg salad perfectly.
Frequently Asked Questions
- How long can egg salad be stored?: Egg salad can be stored in an airtight container in the refrigerator for up to 3 days.
- Can I make this recipe ahead of time?: Yes, egg salad can be made a day ahead and stored in the refrigerator. The flavors may even improve as they meld together.
- What are some variations of egg salad?: You can experiment with adding ingredients like curry powder for a spicy twist, capers for a briny flavor, or even smoked salmon for a luxurious touch.
Presentation Ideas
For a visually appealing presentation:
- Serve the egg salad in a beautiful bowl, garnished with a sprinkle of fresh herbs.
- For a party or picnic, consider serving the egg salad in mini croissants or atop cucumber slices for a chic and elegant appetizer.
- Creative plating can involve using lettuce leaves as cups for the egg salad, offering a fresh and crunchy contrast to the creamy mixture.
This egg salad recipe is a delightful blend of simple ingredients that come together to create a delicious and satisfying dish. It’s easy to make, versatile, and perfect for various occasions. Try this recipe and share your own variations and experiences. Happy cooking!
Ingredients
- 6 eggs, room temperature
- ¼ cup onion, finely diced
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- ¼ cup mayonnaise
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- kosher salt and freshly ground black pepper, to taste
Instructions
Start by bringing a pot of water to a rolling boil. Reduce the heat to low to eliminate bubbles and carefully lower the eggs into the pot using a skimmer. Increase the heat back to high and boil the eggs for exactly 12 minutes.
Immediately transfer the boiled eggs to an ice water bath, halting the cooking process and cooling them thoroughly (at least 15 minutes).
Once cooled, peel the hard-boiled eggs and chop them to your desired chunkiness. In a mixing bowl, combine the chopped eggs, onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix everything until evenly combined.
Enjoy the egg salad as is, or use it as a filling for sandwiches or wraps.
Egg Salad Recipe
Ingredients
- 6 eggs room temperature
- ¼ cup red onion finely diced
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley finely diced
- ¼ cup mayonnaise
- 2 tablespoons chives finely diced
- 1 teaspoon lemon juice
- kosher salt and freshly ground black pepper to taste
Instructions
- Start by bringing a pot of water to a rolling boil. Reduce the heat to low to eliminate bubbles and carefully lower the eggs into the pot using a skimmer. Increase the heat back to high and boil the eggs for exactly 12 minutes.
- Immediately transfer the boiled eggs to an ice water bath, halting the cooking process and cooling them thoroughly (at least 15 minutes).
- Once cooled, peel the hard-boiled eggs and chop them to your desired chunkiness. In a mixing bowl, combine the chopped eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix everything until evenly combined.
- Enjoy the egg salad as is, or use it as a filling for sandwiches or wraps.