Egg salad is a timeless dish that brings comfort and satisfaction with each bite. Perfect as a filling for sandwiches or enjoyed on its own, this egg salad recipe combines hard-boiled eggs with creamy mayonnaise and zesty seasonings. It’s an ideal dish for picnics, lunchboxes, or a quick snack. Let’s dive into how to create this delightful dish that everyone will love!
Ingredients
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives, chopped
- Salt and pepper to taste
- 1 celery stalk, diced (optional)
- 1 tablespoon lemon juice
- Fresh lettuce leaves for serving
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is 10 minutes, and cooking time is approximately 15 minutes.
Nutritional Value
Each serving (1 cup) contains about 250 calories, 18g fat, 2g carbs, 1g fiber, and 11g protein. This information is based on one serving.
Step-by-Step Cooking Process
- Place the eggs in a saucepan and cover with water.
- Bring to a boil over medium-high heat.
- Once boiling, cover and remove from heat. Let sit for 12 minutes.
- Transfer eggs to a bowl of ice water to cool for 5 minutes.
- Peel the eggs and chop them into small pieces.
- In a bowl, combine mayonnaise, Dijon mustard, lemon juice, and chives.
- Add the chopped eggs to the bowl and gently mix.
- Season with salt and pepper to taste.
- If using, fold in diced celery for crunch.
- Serve on lettuce leaves or as a sandwich filling.
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a healthier version. Additionally, swap fresh chives for dill or parsley based on your preference.
Serving and Pairings
This egg salad pairs wonderfully with whole-grain bread, crackers, or on a bed of greens. It also complements fresh veggies or pickles as a side dish.
Storage and Reheating
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the texture may change. Simply serve chilled.
Cooking Mistakes
- Overcooking the eggs can lead to a rubbery texture.
- Using too much mayonnaise can make it overly rich.
- Not cooling the eggs quickly can make peeling difficult.
- Forgetting to season can result in bland flavor.
- Chopping eggs too finely may make the salad mushy.
Helpful Tips
- Use older eggs for easier peeling.
- Adjust the mustard to your taste preference.
- Add a dash of paprika for a smoky flavor.
- Experiment with different herbs for variety.
FAQs
How long can egg salad be stored?
Egg salad can be stored in the refrigerator for up to 3 days. It’s best to keep it in an airtight container to maintain freshness.
Can I make egg salad ahead of time?
Yes, you can prepare egg salad a day in advance. Just store it in the refrigerator until you’re ready to serve.
What can I serve with egg salad?
Egg salad is delicious on its own, but it pairs well with sandwiches, crackers, lettuce wraps, or as a filling for a wrap.
Can I freeze egg salad?
It’s not recommended to freeze egg salad, as the texture may change once thawed.
What type of mustard works best?
Dijon mustard is preferred for its tangy flavor, but you can use yellow mustard or even stone-ground mustard based on your taste.
Conclusion
This egg salad recipe is not only quick and easy to prepare but also versatile and delicious. It’s perfect for any occasion, whether as a light lunch or a party dish. Enjoy experimenting with flavors and make it your own!
Egg Salad Recipe
Ingredients
- 4 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives chopped
- Salt and pepper to taste
- 1 celery stalk diced (optional)
- 1 tablespoon lemon juice
- Fresh lettuce leaves for serving
Instructions
- Place the eggs in a saucepan and cover with water.
- Bring to a boil over medium-high heat.
- Once boiling, cover and remove from heat. Let sit for 12 minutes.
- Transfer eggs to a bowl of ice water to cool for 5 minutes.
- Peel the eggs and chop them into small pieces.
- In a bowl, combine mayonnaise, Dijon mustard, lemon juice, and chives.
- Add the chopped eggs to the bowl and gently mix.
- Season with salt and pepper to taste.
- If using, fold in diced celery for crunch.
- Serve on lettuce leaves or as a sandwich filling.
