Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. Egg salad is a classic dish that combines hard-boiled eggs with creamy dressing and seasonings. Perfect for sandwiches, it’s both satisfying and versatile. This egg salad recipe is easy to make and packed with flavor. Whether for a picnic, lunch, or a quick snack, this dish is sure to please everyone at the table!
Ingredients
– 6 hard-boiled eggs
– 1/4 cup mayonnaise
– 1 tablespoon Dijon mustard
– 1 tablespoon fresh dill, chopped
– 1 tablespoon green onions, chopped
– Salt and pepper to taste
– 1 teaspoon lemon juice
– Optional: diced celery or pickles for crunch
Servings and Cooking Time
This recipe makes 4 servings. Preparation time is about 15 minutes, and no cooking time is required since the eggs are already boiled.
Nutritional Value
The nutritional value for one serving (1/4 of the total recipe) includes approximately: 250 calories, 20g fat, 1g carbohydrates, 14g protein, and 1g fiber. This is for one person.
Step-by-Step Cooking Process
1. Start by hard boiling the eggs. Place eggs in a pot, cover with water, and bring to a boil.
2. Once boiling, cover the pot and remove it from heat. Let sit for 12-14 minutes.
3. After sitting, transfer eggs to an ice bath to cool for 5 minutes.
4. Peel the eggs and chop them roughly into pieces.
5. In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
6. Gently fold the chopped eggs into the mixture.
7. Add chopped dill and green onions, mixing carefully to avoid mashing the eggs.
8. Taste and adjust seasoning if necessary.
9. For extra crunch, stir in diced celery or pickles if desired.
10. Serve immediately or refrigerate for later use.
Alternative Ingredients
If you prefer a lighter option, you can substitute Greek yogurt for mayonnaise. You can also use avocado for creaminess and a twist in flavor. Fresh herbs like parsley or chives can replace dill for a different taste.
Serving and Pairings
Egg salad can be served on a bed of lettuce, in a sandwich, or as a wrap. It pairs beautifully with fresh vegetables, chips, or crackers for a balanced meal.
Storage and Reheating
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. It’s not recommended to freeze egg salad due to the texture changes. Serve cold or let it sit at room temperature for a bit before serving.
Cooking Mistakes
- Not cooling the eggs properly can lead to a rubbery texture.
- Overmixing can make the salad mushy.
- Skipping the lemon juice may result in a bland flavor.
- Using old eggs can affect taste and texture.
- Not seasoning adequately will make the dish unappetizing.
Helpful Tips
- Use fresh herbs for added flavor.
- Let the salad sit for a bit to enhance the flavors.
- Experiment with different mustards for varied tastes.
- Serve with toasted bread for added texture.
FAQs
How long can egg salad last in the fridge?
Egg salad can typically last up to 3 days in the refrigerator when stored properly in an airtight container. It’s important to check for any off smells or changes in texture before consuming.
Can I make egg salad ahead of time?
Yes, egg salad can be made a day in advance. Just store it in the refrigerator. This allows the flavors to meld together, enhancing the overall taste.
Is egg salad healthy?
Egg salad can be healthy, especially when made with lighter ingredients like Greek yogurt instead of mayonnaise. It’s high in protein and provides essential nutrients from eggs.
Can I add other ingredients to egg salad?
Absolutely! You can add ingredients like diced celery, bell peppers, or even bacon for added flavor and texture. Customize it to your taste!
What is the best way to serve egg salad?
Egg salad can be served in various ways. It’s delicious in a sandwich, on a salad, or in a wrap. Pair it with fresh veggies or chips for a complete meal.
Conclusion
This egg salad recipe is a delightful blend of flavors and textures, perfect for any occasion. Quick to prepare and easily customizable, it’s an ideal dish for lunches, picnics, or snacks. Give this recipe a try, and enjoy the creamy goodness of homemade egg salad!
Egg Salad Recipe
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill chopped
- 1 tablespoon green onions chopped
- Salt and pepper to taste
- 1 teaspoon lemon juice
- Optional: diced celery or pickles for crunch
Instructions
- Start by hard boiling the eggs. Place eggs in a pot, cover with water, and bring to a boil.
- Once boiling, cover the pot and remove it from heat. Let sit for 12-14 minutes.
- After sitting, transfer eggs to an ice bath to cool for 5 minutes.
- Peel the eggs and chop them roughly into pieces.
- In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Gently fold the chopped eggs into the mixture.
- Add chopped dill and green onions, mixing carefully to avoid mashing the eggs.
- Taste and adjust seasoning if necessary.
- For extra crunch, stir in diced celery or pickles if desired.
- Serve immediately or refrigerate for later use.
