Egg Salad Recipe
Equipment
- Saucepan (for boiling eggs)
- Mixing bowl
- Fork or potato masher (for mashing eggs)
- Knife and cutting board
- Measuring spoons
Ingredients
- 6 large eggs hard-boiled
- ¼ cup mayonnaise or Greek yogurt for a more healthy twist
- 1 tsp Dijon mustard
- 1 teaspoon fresh lemon juice or apple cider vinegar
- 2 tbsp fresh chives or scallions chopped
- 1 celery stalk finely chopped
- Salt and pepper to taste
Instructions
- Boil the eggs: Place the eggs in a saucepan and add enough water to fully submerge them. Bring the water to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs gently simmer for 10 minutes.
- Cool the eggs: Transfer the eggs to an ice bath or run them under cold water for a few minutes. Once cool, peel the eggs.
- Mash the eggs: Chop or mash the eggs in a mixing bowl using a fork or potato masher, depending on your desired texture.
- Mix the ingredients: Add mayonnaise, Dijon mustard, lemon juice, chopped chives or scallions, celery, salt, and pepper to the eggs. Mix everything together until well combined.
- Adjust seasoning: Taste and adjust seasoning as needed. Add a sprinkle of paprika or smoked paprika for an extra flavor kick.
- Serve: Enjoy the egg salad as a sandwich filling, on crackers, or in lettuce wraps for a low-carb option.
Notes
Tips for the Best Egg Salad
- Use fresh eggs: Fresh eggs are easier to peel after boiling, ensuring a smooth texture. - Customize your dressing: Try swapping mayonnaise for Greek yogurt for a tangy, healthier twist. - Add crunch: Incorporate diced pickles, cucumbers, or radishes for an extra crunch and flavor. - Herbs and spices: Fresh dill, parsley, or even a pinch of cayenne can elevate the taste.Things to Avoid
- Overcooking the eggs: This leads to a rubbery texture and can give the yolks a greenish tint. Boil eggs for exactly 10 minutes for the best results. - Too much dressing: Adding too much mayonnaise or yogurt can make the salad runny. - Storing for too long: Egg salad is best eaten within 2–3 days. Beyond that, it can spoil quickly.