Egg salad is a classic, easy-to-make dish that’s both satisfying and versatile. It’s perfect for sandwiches, as a side, or as a topping for greens. Here’s a simple and delicious recipe for egg salad:
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise (or more, to taste)
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon white wine vinegar or lemon juice
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion (optional)
- 1 tablespoon chopped fresh parsley (optional)
- Salt and freshly ground black pepper to taste
- A pinch of paprika (optional, for garnish)
- Lettuce leaves or bread (for serving, optional)
Instructions:
1. Boil the Eggs:
- Place the eggs in a saucepan and cover them with cold water, making sure there’s at least an inch of water above the eggs.
- Bring the water to a boil over medium-high heat. Once the water boils, reduce the heat to a simmer and cook the eggs for 9-12 minutes, depending on your desired level of doneness (9 minutes for slightly soft centers, 12 minutes for fully hard-boiled eggs).
- After cooking, transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 5-10 minutes.
2. Peel and Chop the Eggs:
- Once the eggs are cool enough to handle, peel the shells off and discard them.
- Chop the boiled eggs into bite-sized pieces and set them aside.
3. Make the Salad Dressing:
- In a large mixing bowl, combine the mayonnaise, Dijon mustard (if using), white wine vinegar (or lemon juice), and a pinch of salt and pepper. Stir until smooth.
4. Assemble the Salad:
- Add the chopped eggs, celery, red onion (if using), and parsley (if using) to the bowl with the dressing.
- Gently fold everything together until the eggs are well coated with the dressing. Be careful not to mash the eggs too much; you want them to retain some texture.
5. Taste and Adjust:
- Taste the egg salad and adjust the seasoning by adding more salt, pepper, or mustard if needed. You can also add a little more mayonnaise if you prefer a creamier texture.
6. Serve:
- Serve the egg salad immediately, or refrigerate it for up to 2 days.
- Enjoy it on a bed of lettuce, in a sandwich, or with crackers!
Optional Variations:
- Add-ins: You can add ingredients like chopped pickles, relish, or hard-boiled potatoes to make it more filling.
- Spices: A pinch of paprika, cayenne pepper, or curry powder can add extra flavor to the salad.
- Herbs: Fresh dill, chives, or tarragon also work well in egg salad.
This classic egg salad recipe is perfect for any meal and can be easily customized to your taste!