Introduction:
Egg salad is a classic dish that’s easy to make, incredibly satisfying, and versatile enough to be served in various ways—whether as a sandwich, on a bed of greens, or in a wrap. The creamy texture of the eggs combined with the tangy dressing creates the perfect balance of flavors.
With the addition of a few key ingredients, you can elevate the humble egg salad to something truly special.
Ingredients:
6 large eggs
1/4 cup mayonnaise (preferably full-fat for creaminess)
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar or lemon juice
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
1 tablespoon fresh parsley or dill (optional, for garnish)
Salt and pepper, to taste
A pinch of paprika or smoked paprika (optional, for garnish)
Instructions:
Boil the Eggs:
In a saucepan, place the eggs and cover them with water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes. Afterward, transfer the eggs to a bowl of ice water to cool.
Prepare the Salad Base:
While the eggs are cooling, chop the celery and red onion finely. If you’re using fresh herbs, chop them as well.
Peel the Eggs:
Once the eggs are cool enough to handle, peel them and chop them into small pieces, depending on your preferred texture (chunky or finely diced).
Make the Dressing:
In a large bowl, combine the mayonnaise, Dijon mustard, apple cider vinegar (or lemon juice), and a pinch of salt and pepper. Stir until smooth and well combined.
Combine Ingredients:
Add the chopped eggs, celery, and onion to the bowl with the dressing.
Gently mix everything together until evenly coated.
Season:
Taste and adjust the seasoning with more salt, pepper, or vinegar if needed.
Serve: Garnish with fresh parsley or dill, and a sprinkle of paprika for a hint of smokiness.
Serve on toasted bread, in a lettuce wrap, or alongside crackers.
Description:
This egg salad is the epitome of comfort food.
The combination of hard-boiled eggs, creamy mayo, and the tang of Dijon mustard provides a rich, flavorful bite.
The addition of celery and red onion brings a pleasant crunch and slight sharpness, while the optional fresh herbs and paprika add extra layers of flavor.
It’s perfect for a quick lunch, a picnic, or as a filling for sandwiches. The recipe is customizable—add pickles, bacon, or avocado if you want to get creative.
Corrections:
Eggs:
The number of eggs may be adjusted based on serving size. The standard ratio is about one egg per serving.
Mayonnaise:
If you’re looking for a lighter version, you can substitute part or all of the mayonnaise with Greek yogurt or sour cream.
Herbs:
You can experiment with other fresh herbs, like chives or tarragon, to suit your personal taste.
This version of egg salad has the perfect balance of creamy, tangy, and savory, making it one of the best you’ll ever try!