– **Title**: Classic Egg Salad
– **Ingredients**:
– 6 large eggs
– 1/4 cup mayonnaise
– 1 teaspoon Dijon mustard
– 1 tablespoon fresh lemon juice
– 1/4 cup celery, finely chopped
– 1/4 cup red onion, finely chopped
– Salt and pepper to taste
– Fresh parsley or chives, chopped (for garnish)
– Lettuce leaves or bread (for serving)
– **Instructions**:
1. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat, then cover the saucepan and remove it from heat. Let the eggs sit for about 12 minutes.
2. After 12 minutes, transfer the eggs to an ice bath to cool for at least 5 minutes. Once cool, peel the eggs and chop them into small pieces.
3. In a large bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Mix until smooth.
4. Add the chopped eggs, celery, red onion, salt, and pepper to the bowl. Gently fold the ingredients together until well combined.
5. Taste and adjust the seasoning if necessary, adding more salt or pepper as desired.
6. If serving immediately, spoon the egg salad onto lettuce leaves or spread it between slices of bread. Garnish with chopped parsley or chives.
7. For best flavor, refrigerate the egg salad for about 30 minutes before serving.
Enjoy your Classic Egg Salad!
Key Ingredients & Substitutions
Eggs: The star of the dish! Large eggs are the best for this recipe, ensuring a creamy texture. If you’re looking for a lighter option, you can use egg whites, but the salad might lack some richness.
Mayonnaise: I love using regular mayonnaise for its creamy texture. If you want a healthier version, try Greek yogurt or avocado instead for a different flavor twist.
Mustard: Yellow mustard gives a classic tang, while Dijon adds a bit of kick. If you prefer something milder, feel free to skip mustard altogether or use a little honey mustard for sweetness.
Red Onion: Finely chopped red onion adds a nice crunch and flavor, but if it’s too sharp for your taste, consider swapping it with green onions or even cucumber for a fresh taste.
Chives: Fresh chives deliver a mild onion flavor. You can substitute with parsley or dill, which will bring a different, yet delightful, flavor to your egg salad!
How Do You Boil Eggs Perfectly for an Egg Salad?
Boiling eggs might seem simple, but it can be tricky to get them just right! Follow these steps for perfectly boiled eggs:
- Start by placing eggs in a saucepan, covering them completely with water.
- Bring the water to a boil over medium-high heat.
- As soon as it boils, remove it from heat and cover with a lid. Let it sit for 10-12 minutes. This lets the eggs cook gently without overcooking.
- Afterward, drain the hot water and immediately transfer the eggs to a bowl filled with ice water. This stops the cooking process and makes peeling easier.
- Once cooled, peel and chop them for your salad!
Taking time to cool the eggs helps keep that beautiful yellow color and avoid the gray ring around the yolks, which happens when eggs are overcooked!
How to Make Classic Egg Salad
Ingredients You’ll Need:
For the Egg Salad:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon, based on preference)
- 1/4 cup red onion, finely chopped
- 2 tablespoons fresh chives, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
For Serving:
- Lettuce leaves
- Bread (optional – toasted or fresh)
How Much Time Will You Need?
This classic egg salad recipe takes about 20 minutes to prepare. This includes boiling the eggs, cooling them, and mixing everything up. It’s a quick, tasty dish for lunch or a snack!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a medium saucepan. Cover them with enough water so that it’s about an inch above the eggs. Bring the water to a boil over medium-high heat. Once it bubbles, remove the saucepan from the heat and cover it with a lid. Let the eggs sit in the hot water for 10-12 minutes to cook through.
2. Cool and Peel the Eggs:
After the eggs have sat for the right amount of time, carefully pour out the hot water and move the eggs to a bowl filled with ice water. Let them cool for about 5 minutes. Once they’re cool, gently tap the eggs on a hard surface to crack the shell, then peel them under running water to make it easier.
3. Mix the Ingredients:
Chop the peeled eggs into small pieces and place them in a mixing bowl. Add the mayonnaise, mustard, finely chopped red onion, chives, lemon juice, and a sprinkle of salt and pepper. Mix everything together gently until well combined. Take a moment to taste the mixture and adjust the seasoning if needed—more salt, pepper, or even a bit more mustard can really enhance the flavor!
4. Serve Your Egg Salad:
Serve your egg salad on a fresh bed of lettuce leaves or use it as a filling for sandwiches with your favorite bread. Enjoy your delicious, homemade egg salad!
Can I Use Other Types of Mayonnaise or Substitutes?
Absolutely! You can use Greek yogurt for a healthier option or even avocado for a creamy twist. If you don’t have mayonnaise, try using sour cream or a vegan mayo alternative for a plant-based version.
How Can I Make This Egg Salad Ahead of Time?
You can prepare the egg salad up to a day in advance! Just store it in an airtight container in the fridge. To keep the onions fresh, consider adding them on the day you plan to serve it if you prefer a crunchier texture.
What’s the Best Way to Store Leftovers?
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before serving again, as the ingredients may separate slightly over time.
Can I Add More Ingredients to This Egg Salad?
Definitely! Feel free to get creative! Chopped celery, pickles, or even diced avocado can add extra flavor and texture. Just make sure to adjust the seasoning to complement any new ingredients you add!
