Egg Salad
Egg salad is one of those classic dishes that brings back memories of picnics, family gatherings, and simple lunches. It’s creamy, flavorful, and can be made in a matter of minutes, making it an excellent option for a quick meal or snack. This recipe is not only delicious but also easy to customize, allowing you to add your favorite ingredients or adjust it to suit your dietary preferences. With just a handful of ingredients, including hard-boiled eggs, Greek yogurt, and a touch of Dijon mustard, you’ll have a satisfying dish ready in no time.
Why This Recipe Is Reliable
This egg salad recipe is reliable for many reasons. First, it utilizes six hard-boiled eggs, which provide a protein-packed base that is filling and nutritious. The combination of Greek yogurt and mayonnaise gives it a creamy texture without being overly heavy. The addition of Dijon mustard and fresh lemon juice adds a zesty kick, while celery and green onions contribute a delightful crunch. Whether you’re serving it on a bed of greens, in a sandwich, or with crackers, this egg salad is sure to please.
Ingredient Notes
- Hard-boiled eggs: The star of the dish, they should be peeled and roughly chopped to create a hearty texture.
- Plain Greek yogurt: A healthier alternative to traditional mayonnaise that adds creaminess and tang.
- Mayonnaise: While optional, it enhances the richness of the egg salad.
- Dijon mustard: Adds a punch of flavor and a bit of sophistication to the dish.
- Fresh lemon juice: Brightens up the flavors and adds freshness.
- Celery: Provides a satisfying crunch and a mild flavor.
- Green onions: Adds a subtle onion flavor without being overpowering.
- Chives: These delicate herbs add a fresh, mild onion flavor and a pop of color.
- Kosher salt and freshly ground black pepper: Essential for seasoning to taste.
Toolbox for This Recipe
- Egg cooker or pot: For boiling the eggs perfectly.
- Mixing bowl: To combine all the ingredients.
- Knife and cutting board: For chopping the eggs and vegetables.
- Measuring spoons: To ensure accurate measurements of the ingredients.
- Spatula or spoon: For mixing everything together.
Make Egg Salad: A Simple Method
Step 1: Boil the Eggs
Begin by boiling your six eggs. Place them in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let them sit for about 12-14 minutes. Once done, transfer the eggs to an ice bath to stop the cooking process.
Step 2: Prepare the Ingredients
Once the eggs are cool, peel them and roughly chop them into bite-sized pieces. Set aside.
Step 3: Combine the Base Ingredients
In a mixing bowl, combine the chopped hard-boiled eggs, plain Greek yogurt, mayonnaise, Dijon mustard, and fresh lemon juice. Stir until well mixed.
Step 4: Add the Crunch
Fold in the finely diced celery, sliced green onions, and chopped chives. This will add a wonderful crunch and burst of flavor to your egg salad.
Step 5: Season to Taste
Sprinkle in kosher salt and freshly ground black pepper. Give it a taste and adjust the seasoning if necessary.
Step 6: Chill and Serve
For the best flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Dietary Swaps & Alternatives
- For a vegan option, consider using mashed avocado or a plant-based mayonnaise substitute.
- If you want to reduce calories, you can use all Greek yogurt and skip the mayonnaise entirely.
- To add some heat, include a dash of hot sauce or diced jalapeños.
- For a low-carb version, serve the egg salad in lettuce wraps instead of bread.
Author’s Commentary
Egg salad is not just a dish; it’s a canvas for creativity! I love how this recipe can be tailored to suit your personal taste. Whether you prefer a chunkier texture or a smoother consistency, you can easily adjust the ingredients to make it your own. Plus, it’s an excellent way to use up leftover eggs from a large batch of hard-boiled eggs. Serve it at your next gathering, or simply prepare it for an easy lunch during the week. You won’t regret trying this delightful egg salad!
Cooling, Storing & Rewarming
Egg salad is best enjoyed chilled, and it can be stored in the refrigerator for up to three days. Be sure to keep it in an airtight container to maintain freshness. If you plan to make it in advance, prepare the egg salad without adding the green onions and chives. Fold those in just before serving to keep their texture vibrant. Rewarming is not recommended, as egg salad is traditionally served cold.
Common Questions
Can I use egg salad as a filling for sandwiches?
Absolutely! Egg salad makes a fantastic sandwich filling. Simply spread it between two slices of your favorite bread or serve it in a wrap for a delicious meal on the go.
How long does egg salad last in the fridge?
When stored in an airtight container, egg salad can last up to three days in the refrigerator. It’s best consumed within this time frame for optimal freshness.
Can I freeze egg salad?
Freezing egg salad is not recommended, as the texture can change once thawed. It’s best enjoyed fresh or within a few days of making it.
What can I serve with egg salad?
Egg salad pairs beautifully with fresh vegetables, crackers, or on a bed of mixed greens. You can also serve it as a filling for sandwiches or wraps, or even as a dip for chips.
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See You at the Table
Egg salad is a timeless dish that is both satisfying and versatile. With its creamy texture and vibrant flavors, it’s a perfect addition to any meal. Whether you make it for a picnic, a lunch at work, or a simple dinner at home, this recipe will surely impress. So gather your ingredients, follow the simple steps, and enjoy a delightful bowl of egg salad that is sure to become a favorite in your household. Happy cooking!
Egg Salad
Ingredients
Equipment
Method
- Step 1: Boil the Eggs - Begin by boiling your six eggs. Place them in a pot and cover with water. Bring to a boil, then cover and remove from heat. Let them sit for about 12-14 minutes. Once done, transfer the eggs to an ice bath to stop the cooking process.
- Step 2: Prepare the Ingredients - Once the eggs are cool, peel them and roughly chop them into bite-sized pieces. Set aside.
- Step 3: Combine the Base Ingredients - In a mixing bowl, combine the chopped hard-boiled eggs, plain Greek yogurt, mayonnaise, Dijon mustard, and fresh lemon juice. Stir until well mixed.
- Step 4: Add the Crunch - Fold in the finely diced celery, sliced green onions, and chopped chives. This will add a wonderful crunch and burst of flavor to your egg salad.
- Step 5: Season to Taste - Sprinkle in kosher salt and freshly ground black pepper. Give it a taste and adjust the seasoning if necessary.
- Step 6: Chill and Serve - For the best flavor, let the egg salad chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Notes
- Egg salad can be customized with your favorite ingredients.
- For a vegan option, use mashed avocado instead of eggs.
- Store in an airtight container for up to three days in the fridge.
