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Egg Salad Recipe

Classic Egg Salad Recipe – Easy And Delicious
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  • Author: The Prestons
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 6 large eggs (hard boiled and chopped)
  • ½ cup mayonnaise (or Greek yogurt for a lighter option)
  • 1 tablespoon Dijon mustard (or yellow mustard)
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper (freshly ground)
  • ¼ cup celery (finely chopped, optional)
  • ¼ cup red onion (finely diced, optional)
  • 1 tablespoon pickles or relish (optional, for tangy flavor)
  • 1 tablespoon fresh herbs (chopped parsley, dill, or chives, optional)
  • 1 teaspoon lemon juice (optional, for freshness)
  • ¼ teaspoon paprika (optional, for a smoky taste)

Instructions

1. Boil the Eggs:

  1. Place eggs in a pot and cover with cold water (about 1 inch above the eggs).
  2. Bring to a rolling boil over medium high heat.
  3. Turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
  4. Transfer eggs to an ice water bath for at least 5 minutes to stop cooking.

2. Peel and Chop the Eggs:

  1. Crack each egg by tapping it gently on a hard surface.
  2. Roll it under your palm to loosen the shell and peel it under running water.
  3. Chop the eggs into bite sized pieces or mash them with a fork, depending on your preference.

3. Mix the Ingredients:

  1. In a large bowl, combine chopped eggs, mayonnaise, mustard, salt, and black pepper.
  2. Add optional ingredients like celery, onion, pickles, or fresh herbs for extra flavor.
  3. Stir gently until all ingredients are well combined.

4. Adjust Flavor and Texture:

  1. Taste and adjust seasonings as needed. Add lemon juice for brightness or paprika for a smoky touch.
  2. If a creamier texture is desired, add more mayonnaise or Greek yogurt.

5. Chill and Serve:

  1. For best flavor, refrigerate the egg salad for at least 30 minutes before serving.
  2. Serve as a sandwich, in a wrap, on crackers, or in lettuce cups.

Notes

  • Storage: Store in an airtight container in the refrigerator for up to 3-4 days.
  • Customization: Swap mayonnaise with mashed avocado or hummus for a healthier version.
  • Texture Tip: For a chunkier egg salad, chop the eggs finely. For a creamier version, mash them slightly.
  • Low-Carb Option: Serve in lettuce wraps or stuffed in tomatoes instead of using bread.

Find it online: https://zoominrecipes.com/egg-salad-recipe/