Egg salad is a staple in our household, perfect for a quick lunch or light supper. This recipe stands out for its creamy texture and delicious blend of ingredients, making it our go-to choice.
Ingredients for Egg Salad
– Eggs: Use chilled, hard-boiled eggs. For a quicker version, you can use scrambled eggs, chopped and chilled.
– Mayonnaise: Adds a smooth and creamy texture to the filling.
– Mustard: Yellow mustard gives a tangy kick, but you can also use Dijon or any flavored mustard.
– Add-Ins: Thinly sliced green onions for flavor and diced celery for crunch.
– Fresh Dill: Optional, but it adds a refreshing taste. You can substitute with ½ teaspoon of dried dill.
– Seasoning: Salt and black pepper to taste.
Easy Peeling Tips
– Older eggs are easier to peel when hard-boiled.
– Cooking eggs in an air fryer or Instant Pot also makes peeling simpler.
How to Make Egg Salad
The key to a creamy egg salad is mashing the yolks with mayonnaise until smooth, then folding in the egg whites.
1. Prepare Eggs: Cook, cool, and peel the eggs. Cut them in half, remove the yolks, and chop the whites.
2.Mash Yolks: In a bowl, mash the egg yolks with mayonnaise, mustard, salt, and pepper until smooth.
3. Combine: Add the chopped egg whites, green onion, celery, and fresh dill. Mix well.
Flavor Variations
– Substitute green onion with chives or finely chopped red onion.
– Add finely chopped dill pickles or sweet pickle relish.
– Replace half of the mayonnaise with Greek yogurt.
– Stir in fresh herbs like parsley, dill, or basil.
Serving Suggestions
– Sandwiches: Serve egg salad on rolls or fresh bread.
– Salad: Scoop it over lettuce for a fresh salad.
– Crackers: Enjoy it with crackers.
– Wraps: Spoon it into a tortilla for an on-the-go wrap.
Storage
– Store leftover egg salad in an airtight container in the fridge for up to 4 days. Discard if it becomes watery or loses its bright color.
Recipe Card
Ingredients
– 8 large eggs, hard-boiled, cooled, and peeled
– ½ cup mayonnaise
– 1 ½ teaspoons yellow or Dijon mustard
– 1 green onion, thinly sliced
– 1 rib celery, finely diced
– 2 teaspoons fresh dill, chopped (or ½ teaspoon dried dill)
– Salt and black pepper to taste
Instructions
1. Prepare Eggs: Cut the eggs in half and place the yolks in a bowl. Finely chop the egg whites.
2. Mash Yolks: Using a fork, mash the yolks with mayonnaise, mustard, salt, and pepper until smooth.
3. Combine: Stir in the chopped egg whites, green onion, and celery.
4. Serve: Serve on bread or over lettuce.
Notes
– Hard Boiling Eggs: Place eggs in a saucepan, cover with water, and bring to a rolling boil. Remove from heat, cover, and let stand for 15-17 minutes. Transfer to an ice water bath for 5 minutes.
– Storage: Store in a covered container in the fridge for up to 4 days.
Enjoy this delicious, creamy egg salad as a versatile meal option!