Egg salad has been a staple for lunch and picnics for a lifetime. The tangy creaminess is a simple, yet complex dish in terms of flavor, thanks to its fresh ingredients. This is the master egg salad recipe: the best way to make egg salad that tastes amazing no matter your preferences. You can make the tastiest egg salad ever with just a handful of little ingredients along with these helpful tips.
Ingredients
- 6 large eggs: These are the stars of your egg salad. Your eggs must be fresh for optimal flavor and consistency.
- 4-ounce (¼ cup) mayonnaise: For creaminess and richness. To make it healthier, use Greek yogurt or a mixture of both.
- ⅓ tbsp Dijon mustard: Adds a delicious hint of zesty flavor.
- 1 Tbsp apple cider vinegar: Provides a little acidity to cut through the rich mayo.
- 1/4 cup celery chopped really small: Adds texture and some fresh flavor.
- 1/4 cup of finely chopped red onion: Add some sweetness and depth of flavors.
- A herb that beautifully pairs with the eggs: 1 tablespoon fresh dill or 1 teaspoon dried dill
- Salt and black pepper to taste: For seasoning.
- Add-ins (optional): Mix in some diced pickles, capers of a few dashes of paprika.
Method
1. Boil the eggs: Add the eggs to a saucepan. Add enough cold water to cover the eggs with about an inch of water. Place the pot over medium-high heat, and heat up the water to a rolling boil. When it boils you turn the heat down to minimum, cover the pan and take off the heat. Let the eggs sit for 12-14 minutes. This technique, called off-heat cooking, ensures that the yolks cook through without developing a greenish-gray ring.
2.Prepare an Ice Bath: While the eggs are cooking, fill a large bowl with ice water. The ice bath will arrest the cooking of the eggs and make peeling easier. When time is up, gently move the eggs into the ice water. Allow them to rest a minimum of five minutes
3. Peel the eggs: Once the eggs are cool, tap an egg on a hard surface and crack the egg. You start peeling from the thicker end, which usually has an air pocket. This method allows the shell to loosen, making the egg whole.
4.Chop the Eggs: After peeling the eggs, chop them into small pieces. You may also determine the size according to your taste–some like it chunky, others smooth.
5.Prepare the Dressing: Whisk together in a mixing bowl the mayonnaise, Dijon mustard, apple cider vinegar, salt and pepper. Mix until you have a smooth, homogeneous mixture. A creamy base that pulls this egg salad dressing together.
6.Add the Vegetables: Fold in the chopped celery and red onion next. They add crunch and flavor to amplify the egg salad experience.
7.Mix with Eggs: Fold in the chopped eggs into the mayo mixture. Don’t over mix – you still want some body in the egg.
8.Use Herbs: Mix the fresh or dried dill into the egg salad. Dill adds the most fresh and bright aspect to the dish.
9.Season to Taste: Before you serve the egg salad, taste it. Now you can taste and fine-tune the seasoning. Add some extra vinegar or mustard if you want it a little tangier. Add some extra pickles or capers very finely chopped for more flavor.
10.Chill: If you have the time, place the egg salad in the refrigerator to chill for 30 minutes for optimal texture. This gives the flavors a chance to mingle in all its glory.
11.To serve: Serve the egg salad on your favorite bread for a sandwich, in a wrap, or over a bed of greens for a quick lunch. You can also use it as a spread on crackers for a tasty appetizer.
Tips for the Perfect Egg Salad
- Use the freshest eggs you can for best results. However, in the case of eggs, old ones may be harder to peel, because the egg white becomes less acidic (due to a change in pH) and sticks to the shell more.
- Make it your own: Egg salad can be very accommodating. You can add stuff like avocado to make them creamy or top them with bacon for some smoky flavor and because bacon makes everything better or even stuff in some curry powder to make them fancy.
- Storage: Leave any remaining egg salad in an airtight container in the fridge. Enjoy within 3-5 days or so.
- Healthier Alternatives: To lighten it up, replace half of the mayonnaise with Greek yogurt. So this cuts calories and boosts the protein.
- Best Way to Serve: Have this egg salad with some mixed greens, tomato slices and/or crunchy potato chips, as meal.
Conclusion
Egg salad is a cute and quick meal that fills the stomach with happiness الكامل. Now you have a master recipe and the method for an egg salad to your liking. The blend of rich, creamy mayonnaise, tangy mustard and crisp vegetables is irresistible. Keep in mind that the opportunity to personalize egg salad is the greatest part of the whole shebang—so go wild with the ingredients until you find your special blend.
