Egg salad is a timeless classic that brings comfort and satisfaction in every bite. With its creamy texture and delightful blend of flavors, this dish is perfect for lunch, a picnic, or even as a light dinner. In just a few simple steps, you can whip up a batch of egg salad that’s sure to impress family and friends.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 220
- Protein: 12g per serving
- Carbohydrates: 4g per serving
- Fat: 18g per serving
- Fiber: 0g per serving
- Sugar: 1g per serving
- Sodium: 300mg per serving
Why Make This Egg Salad
Making your own egg salad is not only easy but also gives you control over the ingredients and flavors. This recipe highlights the classic combination of eggs, mayonnaise, and mustard, which creates a rich and satisfying flavor profile. Plus, it’s a versatile dish that can be served in various ways, making it a fantastic choice for any meal or gathering. Whether you’re looking for a quick weekday lunch or a laid-back weekend brunch with friends, this egg salad recipe is a winner.
How to Make Egg Salad
Ingredients:
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Lettuce leaves for serving
Directions:
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Step 1: Preparation
Start by peeling and chopping the hard-boiled eggs into small pieces. You want them to be easy to mix with the other ingredients, so don’t worry about making them too uniform—some chunks can add nice texture.
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Step 2: Mixing
In a medium bowl, combine the chopped eggs with the mayonnaise and mustard. Add the finely chopped celery and green onions to the mix, which will bring a nice crunch and a subtle onion flavor to the dish.
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Step 3: Seasoning
Mix everything well until all the ingredients are evenly coated in the creamy mixture. Season with salt and pepper to taste, adjusting the flavors to your liking.
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Step 4: Finishing
Serve the egg salad on a bed of fresh lettuce leaves or use it as a filling for sandwiches or wraps. Enjoy your delicious creation!
How to Serve Egg Salad
Egg salad is incredibly versatile! You can serve it on a bed of crisp lettuce for a refreshing salad. It also works beautifully inside a sandwich or in a wrap with your favorite veggies. For a touch of indulgence, try it on toasted bread with a sprinkle of paprika or dill for added flavor.
How to Store Egg Salad
To keep your egg salad fresh, store it in an airtight container in the refrigerator. It will last for about 3 to 4 days. If you plan to keep it longer, consider preparing the ingredients separately and mixing them together just before serving to maintain the best texture and flavor.
Expert Tips for Perfect Egg Salad
- Use fresh eggs for hard-boiling as they’ll be easier to peel.
- If you like a creamier salad, add more mayonnaise to taste.
- For a bit of spice, consider adding a dash of hot sauce or some chopped jalapeños.
- Herbs like dill or chives can elevate the flavor profile; feel free to experiment!
- Don’t forget to taste and adjust the seasoning before serving.
Delicious Variations
- Avocado Egg Salad: Replace some of the mayonnaise with mashed avocado for a creamy, healthier version.
- Curried Egg Salad: Add curry powder for a fragrant twist that has flavor depth.
- Bacon and Egg Salad: Mix in some chopped crispy bacon for a smoky flavor and a crunchy texture.
- Mediterranean Egg Salad: Incorporate feta cheese, diced olives, and a splash of lemon juice for a tangy flair.
Frequently Asked Questions
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How do I hard-boil eggs perfectly?
To hard-boil eggs, place them in a pot and cover them with cold water. Bring the water to a boil, then cover the pot and turn off the heat. Let the eggs sit for 9-12 minutes, then transfer them to an ice bath to cool before peeling. -
Can I make egg salad ahead of time?
Yes, egg salad can be made ahead and stored in the refrigerator for up to 3-4 days. Just keep it in an airtight container. -
What can I serve with egg salad?
Egg salad pairs well with crackers, toast, or fresh veggies. It also makes a great filling for sandwiches and wraps. -
How do I know if my eggs are still fresh?
Place the eggs in a bowl of water. If they sink and lay flat, they’re fresh. If they stand upright or float, it’s best to toss them. -
Can I freeze egg salad?
It’s not recommended to freeze egg salad as the texture may change once thawed. For longer storage, keep ingredients separate until ready to serve.
Conclusion
Egg salad is an easy and satisfying dish that will quickly become a favorite in your kitchen. With its creamy texture and delicious seasoning, you can modify it to suit your taste or the occasion. Try this simple recipe, and enjoy the delightful flavors with friends and family. Happy cooking!
Print
Classic Egg Salad
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A timeless classic egg salad, perfect for lunch or a light dinner, with a creamy texture and delightful blend of flavors.
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- 1/4 cup celery, finely chopped
- 1/4 cup green onions, chopped
- Salt and pepper to taste
- Lettuce leaves for serving
Instructions
- Start by peeling and chopping the hard-boiled eggs into small pieces.
- In a medium bowl, combine the chopped eggs with the mayonnaise and mustard.
- Add the finely chopped celery and green onions to the mix, stirring well until all ingredients are evenly coated.
- Season with salt and pepper to taste, adjusting the flavors as preferred.
- Serve the egg salad on a bed of fresh lettuce leaves or as a filling for sandwiches or wraps.
Notes
Use fresh eggs for easier peeling. Adjust mayonnaise for creaminess and consider adding spices or herbs for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 186mg
