Introduction
Egg salad is a classic dish that boasts simplicity and versatility. Whether enjoyed on a sandwich, as a filling for wraps, or served with crackers, this creamy delight caters to various tastes. Perfect for picnics, brunches, or everyday meals, this egg salad recipe combines the richness of eggs with a tangy dressing, enhanced by fresh herbs and optional flavor boosters for a personalized touch.
Detailed Ingredients with measures
The Eggs:
– 6 large eggs (room temperature)
– Ice water (for chilling after boiling)
The Creamy Base:
– 1/4 cup mayonnaise (or Greek yogurt for a lighter option)
– 1 tablespoon Dijon mustard
– 1 teaspoon white wine vinegar (or lemon juice)
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper (freshly cracked)
– Pinch of paprika (smoked, if available)
Flavor Boosters:
– 2 tablespoons chopped chives (or green onions)
– 1 tablespoon fresh dill (or parsley)
– 1/4 teaspoon garlic powder (optional)
– Dash of hot sauce (optional, e.g., Tabasco)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4-6
Egg salad preparation is straightforward and involves boiling the eggs, creating a creamy dressing, and mixing everything together. Follow the simple steps to enjoy this delicious dish in no time.
Detailed Directions and Instructions
Boil the Eggs
Place the eggs in a pot and cover with cold water, ensuring the water level is about an inch above the eggs. Bring to a rolling boil over high heat, then reduce the heat and simmer for 9 to 12 minutes. For creamy yolks without a green ring, aim for 10 minutes. Transfer the eggs to a bowl of ice water and let them cool for 5–10 minutes to stop the cooking process and ease peeling.
Peel and Chop
Gently crack each egg on the counter and peel under running water to facilitate the process. Dice the peeled eggs into bite-sized pieces.
Prepare the Dressing
In a bowl, combine mayonnaise, Dijon mustard, white wine vinegar, salt, and black pepper until smooth. Stir in the chopped chives, fresh dill, garlic powder (if using), and hot sauce (if desired).
Combine
Add the chopped eggs to the dressing and gently mix to achieve a balance of chunks and creaminess. Taste and adjust seasoning, adding more vinegar or lemon juice for tanginess or additional herbs for freshness.
Notes
Serving Suggestions
Serve on toasted sourdough bread. Use as a filling in wraps with crunchy lettuce. Top avocado toast with the egg salad. Enjoy with crackers as a snack.
Storage
The egg salad can be stored in the refrigerator for up to 3 days.
Cook techniques
Boiling Eggs
To achieve perfectly boiled eggs, cover them with cold water in a pot, bring to a rolling boil, then simmer for 9 to 12 minutes depending on desired yolk creaminess. Cooling in ice water is essential to stop cooking and ease peeling.
Peeling Eggs
Crack each egg gently on the counter and peel under running water. This method helps remove the shell easily and minimizes damage to the egg.
Preparing the Dressing
Mix mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper in a bowl until smooth. This creamy base can be adjusted for flavor by adding fresh herbs or spices.
Combining Ingredients
Once you have chopped the boiled eggs, fold them gently into the dressing. Aim for a balance between chunky egg pieces and the creaminess of the dressing for the best texture.
Serving Suggestions
This egg salad can be served on toasted sourdough, in wraps with crunchy lettuce, on avocado toast, or with crackers for a quick snack.
FAQ
Can I use Greek yogurt instead of mayonnaise?
Yes, Greek yogurt is a lighter alternative that still provides creaminess and flavor.
How can I ensure my eggs don’t have a green ring around the yolk?
Cook the eggs for about 10 minutes and transfer them promptly to ice water to cool quickly.
What if I don’t have chives or dill?
You can substitute with green onions, parsley, or any herbs you prefer.
How long can I store the egg salad?
The egg salad can be refrigerated for up to 3 days.
Can I add other vegetables to the egg salad?
Yes, feel free to add finely diced celery, bell peppers, or any vegetables you enjoy for added crunch and flavor.
Conclusion
The creamy egg salad is a delightful blend of flavors and textures, making it a versatile dish suitable for various occasions. With its easy preparation and customizable ingredients, this recipe offers a satisfying and nutritious option that can be enjoyed as a snack, on sandwiches, or as part of a larger meal. Whether you prefer the classic mayo version or the lighter Greek yogurt alternative, this egg salad is sure to please!
More recipes suggestions and combination
Classic Egg Salad Sandwich
Combine the egg salad with fresh lettuce, slices of tomato, and pickles between two slices of whole-grain bread for a satisfying lunch.
Spicy Egg Salad Avocado Toast
Spread the egg salad over toasted sourdough or whole grain bread, and add slices of ripe avocado for added creaminess and nutrients, topped with a sprinkle of chili flakes.
Crispy Egg Salad Lettuce Wraps
Scoop the egg salad into crisp romaine or butter lettuce leaves for a low-carb option that’s fresh and crunchy.
Egg Salad Stuffed Tomatoes
Hollow out large tomatoes and fill them with the egg salad mixture for an elegant presentation ideal for brunch or a light dinner.
Breakfast Egg Salad Bowl
Serve the egg salad over a bed of baby spinach or arugula, topped with avocado slices and a sprinkle of feta cheese for a hearty breakfast option.
Deviled Egg Variation
Use the creamy dressing to make a twist on deviled eggs by mixing the egg yolks with the creamy base before placing it back into the egg whites for a delicious appetizer.
