Egg Salad Recipe
Ingredients
- 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:
- Place eggs in a pot and cover with cold water (about 1 inch above the eggs).
- Bring to a rolling boil over medium high heat.
- Turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes.
- Transfer eggs to an ice water bath for at least 5 minutes to stop cooking.
2. Peel and Chop the Eggs:
- Crack each egg by tapping it gently on a hard surface.
- Roll it under your palm to loosen the shell and peel it under running water.
- Chop the eggs into bite sized pieces or mash them with a fork, depending on your preference.
3. Mix the Ingredients:
- In a large bowl, combine chopped eggs, mayonnaise, mustard, salt, and black pepper.
- Add optional ingredients like celery, onion, pickles, or fresh herbs for extra flavor.
- Stir gently until all ingredients are well combined.
4. Adjust Flavor and Texture:
- Taste and adjust seasonings as needed. Add lemon juice for brightness or paprika for a smoky touch.
- If a creamier texture is desired, add more mayonnaise or Greek yogurt.
5. Chill and Serve:
- For best flavor, refrigerate the egg salad for at least 30 minutes before serving.
- 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.
