Imagine a creamy, dreamy egg salad that’s bursting with flavor! This delightful dish combines perfectly boiled eggs with a luscious blend of mayo and Greek yogurt, giving it that rich texture you crave. Toss in a sprinkle of fresh dill and a hint of zesty lemon juice, and you’ve got a refreshing twist that dances on your taste buds. Each bite is a heavenly mix of creamy and crunchy, especially with the addition of crisp celery and a touch of mustard. Serve it on toasted bread or crisp lettuce, and you’ll be in egg salad paradise! Enjoy Egg Salad recipe
Table of Contents
Why You’ll Love This Recipe
- Trust me, you’re going to love this creamy texture!
- This one’s a game-changer for quick lunches.
- Perfect for meal prep—just whip it up and go!
- Customizable with your favorite herbs and spices.
- Kid-approved and a hit at picnics!
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Side Dish |
| Cuisine | American-inspired comfort food |
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Total Time | 25 minutes |
| Dietary | Vegetarian |
| Serves | 4 |
| Best Served | Hot and cheesy right off the cob! |
Ingredients
- Eggs – the star of the dish, providing protein and creaminess.
- Mayonnaise – adds richness and binds the ingredients together.
- Dijon mustard – gives a tangy kick that elevates the flavor.
- Celery – adds crunch and freshness to the salad.
- Green onions – brings a mild onion flavor and a pop of color.
- Salt – enhances all the flavors in the salad.
- Pepper – adds a touch of heat and depth.
- Paprika – for a hint of smokiness and a beautiful garnish.
Ingredients with measurements will be right under the article in the recipe card.
How to Make the Recipe
Get ready to whip up a delicious egg salad that will make your taste buds dance!
Step 1: Boil the Eggs
Place 6 large eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
Step 2: Cool the Eggs
After 12 minutes, transfer the eggs to a bowl of ice water. Let them cool for about 5-10 minutes. This makes peeling easier!
Step 3: Peel the Eggs
Gently tap each egg on a hard surface and roll it to crack the shell. Peel under running water for a smoother experience.
Step 4: Chop the Eggs
Once peeled, chop the eggs into small pieces. Aim for a nice, chunky texture!
Step 5: Mix the Ingredients
In a large bowl, combine the chopped eggs with 1/4 cup of mayonnaise, 1 teaspoon of Dijon mustard, 1 tablespoon of lemon juice, and salt and pepper to taste. Stir gently to combine.
Step 6: Add Flavor
For extra flavor, mix in 1/4 cup of finely chopped celery and 2 tablespoons of chopped green onions. Feel free to get creative!
Step 7: Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes. Serve on bread, crackers, or lettuce leaves. Enjoy your creamy delight!
Pro Tips for Making the Recipe
• Use fresh eggs for the best flavor and texture.
• Experiment with different herbs like dill or chives for a unique twist.
• For extra creaminess, mix in a bit of Greek yogurt along with mayonnaise.
• Let the egg salad chill in the fridge for at least 30 minutes before serving to enhance the flavors.
• Serve on toasted bread or lettuce wraps for a delightful crunch.
How to Serve
- Spread on whole grain toast for a hearty breakfast.
- Serve in lettuce wraps for a low-carb option.
- Pair with crunchy vegetable sticks for a refreshing snack.
- Use as a filling for a delicious sandwich with your favorite greens.
- Top a bed of mixed greens for a light lunch.
- Enjoy with crackers for a fun appetizer.
- Mix in diced avocado for an extra creamy twist.
- Add a sprinkle of paprika for a pop of flavor.
Make Ahead and Storage
Storing leftovers properly ensures your egg salad stays fresh and delicious.
Storing Leftovers
• Allow the egg salad to cool completely before storing.
• Transfer it to an airtight container.
• Store in the refrigerator for up to 3 days.
• Label the container with the date for easy tracking.
Freezing
• Egg salad can be frozen, but texture may change.
• Use a freezer-safe container or heavy-duty freezer bag.
• Leave some space for expansion during freezing.
• Consume within 1 month for best quality.
Reheating
• Thaw in the refrigerator overnight before reheating.
• Gently mix to restore creaminess after thawing.
• Serve cold or at room temperature for best taste.
• Avoid reheating in the microwave to maintain texture.
FAQs
What type of eggs should I use for the egg salad recipe?
For the best flavor and texture, use large, fresh eggs. They provide a creamy consistency and are easier to peel after boiling. Organic or free-range eggs can enhance the taste even more!
Can I make egg salad ahead of time?
Absolutely! Egg salad can be made a day in advance. Just store it in an airtight container in the refrigerator. This allows the flavors to meld beautifully, making it even tastier!
What can I substitute for mayonnaise in the egg salad?
If you’re looking for a healthier option, Greek yogurt is a fantastic substitute for mayonnaise. It adds creaminess while cutting down on calories and fat. You can also try avocado for a unique twist!
How can I make my egg salad more flavorful?
To amp up the flavor, consider adding ingredients like diced pickles, fresh herbs, or a dash of mustard. A sprinkle of paprika or a squeeze of lemon juice can also elevate the taste and add a refreshing zing!
Final Thoughts
There you have it—your new favorite Egg Salad recipe! It’s creamy, dreamy, and oh-so-simple to whip up. Whether you’re enjoying it on a sunny picnic or as a quick lunch at home, this delightful dish is sure to bring a smile to your face. So grab those eggs, mix in your favorite ingredients, and savor every bite. Happy cooking, friend!
Egg Salad recipe
Equipment
- 1 Pot For boiling eggs.
- 1 Bowl For mixing ingredients.
- 1 Ice water bowl For cooling boiled eggs.
Ingredients
Eggs
- 6 large Eggs The star of the dish, providing protein and creaminess.
Dressing
- 1/4 cup Mayonnaise Adds richness and binds the ingredients together.
- 1 teaspoon Dijon mustard Gives a tangy kick that elevates the flavor.
- 1 tablespoon Lemon juice Adds brightness to the salad.
Vegetables
- 1/4 cup Celery Adds crunch and freshness to the salad.
- 2 tablespoons Green onions Brings a mild onion flavor and a pop of color.
Seasoning
- to taste Salt Enhances all the flavors in the salad.
- to taste Pepper Adds a touch of heat and depth.
- to taste Paprika For a hint of smokiness and a beautiful garnish.
Instructions
Step 1: Boil the Eggs
- Place 6 large eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
Step 2: Cool the Eggs
- After 12 minutes, transfer the eggs to a bowl of ice water. Let them cool for about 5-10 minutes. This makes peeling easier!
Step 3: Peel the Eggs
- Gently tap each egg on a hard surface and roll it to crack the shell. Peel under running water for a smoother experience.
Step 4: Chop the Eggs
- Once peeled, chop the eggs into small pieces. Aim for a nice, chunky texture!
Step 5: Mix the Ingredients
- In a large bowl, combine the chopped eggs with 1/4 cup of mayonnaise, 1 teaspoon of Dijon mustard, 1 tablespoon of lemon juice, and salt and pepper to taste. Stir gently to combine.
Step 6: Add Flavor
- For extra flavor, mix in 1/4 cup of finely chopped celery and 2 tablespoons of chopped green onions. Feel free to get creative!
Step 7: Chill and Serve
- Cover the bowl and refrigerate for at least 30 minutes. Serve on bread, crackers, or lettuce leaves. Enjoy your creamy delight!
Notes
| Calories | Fat | Protein | Carbs |
|---|---|---|---|
| 200 | 15g | 10g | 5g |
