Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. Egg salad is a timeless dish that combines hard-boiled eggs with creamy dressing, herbs, and spices to create a delightful flavor profile. Perfect for sandwiches, wraps, or served on its own, this egg salad recipe is versatile and easy to prepare. In just a few simple steps, you can whip up a batch that will impress your family and friends at picnics, lunches, or gatherings.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 1 tablespoon green onions, chopped
- Salt and pepper to taste
- 1/4 cup celery, finely chopped
- 1 tablespoon lemon juice
- Optional: paprika for garnish
Servings and Cooking Time
This egg salad recipe serves 4 people. Preparation time is approximately 15 minutes, and no cooking time is needed beyond boiling the eggs.
Nutritional Value
For one serving (1/4 of the recipe), the nutritional value is approximately: 250 calories, 20g fat, 2g carbohydrates, 15g protein, and 200mg sodium. This is a satisfying option for a light meal.
Step-by-Step Cooking Process
- Begin by boiling the eggs in a pot for about 10-12 minutes.
- Once boiled, remove the eggs and place them in cold water to cool.
- Peel the eggs once they are cool enough to handle.
- Chop the eggs into small pieces and place them in a mixing bowl.
- Add the mayonnaise, Dijon mustard, and lemon juice to the bowl.
- Mix in the chopped celery, dill, and green onions.
- Season the mixture with salt and pepper to taste.
- Gently fold the ingredients until combined evenly.
- Transfer the egg salad to a serving dish and garnish with paprika if desired.
- Serve immediately or refrigerate for later use.
Alternative Ingredients
If you’re looking for healthier alternatives, consider using Greek yogurt instead of mayonnaise for a lighter option. You can also add diced avocado for creaminess or substitute fresh herbs with dried ones if fresh isn’t available.
Serving and Pairings
This egg salad can be served on a bed of greens, in a sandwich, or as a filling for wraps. Pair it with crackers or fresh vegetables for a satisfying snack. It’s also delightful with a side of fruit salad.
Storage and Reheating
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled. Avoid freezing, as the texture may change when thawed.
Cooking Mistakes
- Overcooking the eggs can make them rubbery; aim for 10-12 minutes.
- Using too much mayonnaise can overpower the flavor; start with less and adjust.
- Not cooling the eggs before peeling can make them harder to handle.
- Forgetting to season can lead to a bland dish; taste as you go.
- Mixing too vigorously can break the eggs down too much; fold gently.
Helpful Tips
- Use fresh eggs for the best flavor and texture.
- Experiment with different herbs for unique flavor combinations.
- Make the egg salad a few hours ahead for the flavors to meld.
- Try adding diced pickles for a tangy twist.
FAQs
Can I use hard-boiled egg substitutes?
Yes, you can use egg substitutes or tofu for a vegan version, though the taste and texture will differ from traditional egg salad.
How long can I keep egg salad in the fridge?
Egg salad can be stored in the refrigerator for up to 3 days. Make sure to keep it in an airtight container.
Can I add other ingredients to egg salad?
Absolutely! Ingredients like diced bell peppers, olives, or even bacon can add unique flavors to your egg salad.
Is egg salad gluten-free?
Yes, egg salad is naturally gluten-free. Just ensure that your mayonnaise and any additional ingredients are also gluten-free.
What is the best way to serve egg salad?
Egg salad can be served on bread, in lettuce wraps, or over a bed of greens. It pairs well with crackers or pita chips too.
Conclusion
In conclusion, this egg salad recipe is a quick and versatile dish that can be enjoyed in many ways. Whether for a casual lunch or a picnic outing, it’s sure to please everyone. Give it a try and enjoy the delightful flavors of this classic staple!
Egg Salad Recipe
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill chopped
- 1 tablespoon green onions chopped
- Salt and pepper to taste
- 1/4 cup celery finely chopped
- 1 tablespoon lemon juice
- Optional: paprika for garnish
Instructions
- Boil the eggs in a pot for about 10-12 minutes.
- Remove the eggs and place them in cold water to cool.
- Peel the eggs once they are cool enough to handle.
- Chop the eggs into small pieces and place them in a mixing bowl.
- Add the mayonnaise, Dijon mustard, and lemon juice to the bowl.
- Mix in the chopped celery, dill, and green onions.
- Season the mixture with salt and pepper to taste.
- Gently fold the ingredients until combined evenly.
- Transfer the egg salad to a serving dish and garnish with paprika if desired.
- Serve immediately or refrigerate for later use.
