Egg salad is the nostalgic, comforting dish that reminds us of picnics, family gatherings, and simple lunches. This is a simple, old-fashioned egg salad that highlights the basic flavors of hard-boiled eggs, rich dressing, and seasoning. On a sandwich, on a bed of greens, or just plain — this one works all around. Here are the ingredients and method to prepare it, and also some tips to make the ideal egg salad.
Ingredients
This old-fashioned egg salad has the following ingredients:
- 6 large eggs
- 1/4 cup mayonnaise (or to taste)
- 1 tbsp both Dijon mustard (or yellow mustard, depending on preference)
- 1 Tbsp apple cider vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill or parsley (optional garnish)
- Lettuce leaves or bread (to serve)
Method
Step 1: Boil the Eggs
To prepare a traditional egg salad, you have to start with boiling the eggs. Fill a saucepan with the eggs in a single layer and fill with cold water. The water should sit approximately 1 inch above the eggs. Put the heat on medium high, and allow the water to come to a rolling boil. As soon as it comes to a boil, remove from the heat, cover the saucepan and allow it to sit for 12-15 minutes. This method helps in cooking the eggs right through as well without overcooking and making the yolk develop a greenish tinge.
Step 2: Cool the Eggs
To halt the cooking of the eggs, they need a quick chill after they are done cooking. Immediately place the eggs into a bowl filled with ice water, or place them in a strainer and run cool water over them for 5 minutes. After this, the cooling process not only makes them easily manageable but also stops overcooking them.
Step 3: Peel the Eggs
When the eggs have cooled off completely, tap each egg on the counter gently to crack the shell, and peel under running water for easier peeling. Wash the shellless eggs to make sure that no shell debris stays even in tiny pieces. After peeling, lay the eggs on a cutting board.
Step 4: Chop the Eggs
With a sharp knife, chop the eggs to bite-sized pieces. The size is personal choice; some enjoy a coarse chop, some enjoy it finer. Place the egg around into a mixing bowl.
Step 5: Prepare the Dressing
In a different small bowl, mix the mayonnaise, dijon mustard, apple cider vinegar, garlic powder, onion powder, salt and pepper. Mix everything together until you have a smooth mixture. Have a taste of the dressing and adjust for seasoning if necessary. Use more mayonnaise if you prefer an egg salad that is creamier.
Step 6: Mix the Eggs and the Dressing
Add the dressing on top of the egg in the bowl. Fold the ingredients together with a spatula or spoon taking care to not break the eggs. The idea is that the dressing is distributed evenly across the boiled eggs, while still keeping their mouth-feel. Fold in any fresh herbs, like dill or parsley, at this point.
Step 7: Chill and Serve
To allow the flavors to meld, cover the egg salad with plastic wrap or move to an air-tight container and refrigerate for at least 30 minutes before serving (best after 1 hour). This time in cooler temperatures, enables the flavours to develop. Right before you are ready to serve, stir the egg salad just once. Serve it over a bed of lettuce, in a sandwich, or use as a dip with crackers.
Tips for a Perfect Egg Salad
1. Freshness: The eggs you use will make a huge difference to the taste of your egg salad. Eggs that are fresh and better quality will produce a more intense flavor and texture.
2. Creaminess Control: The amount of mayo can be adjusted with how creamy you like your potato salad. If you want a more light salad, you can use less mayonnaise at the beginning and add more as you see fit.
3.Separating the Ingredients: Take care not to over-mash the eggs when folding them into the dressing. You want a little bit of firmness for bite satisfaction.
4. Those are just flavor variations: you can add others, as you can get creative with your egg salad. Feel free to add chopped pickles, crunchy celery, or even a splash of hot sauce for some heat. Each addition makes the dish more flavorful and textured.
5.Storing: Keep extra portions of the recipe in an airtight container in the fridge for 3 days at most. It is a perfect for-ahead dish as all the flavors seem to develop more after sitting.
6.How to Serve: There are several ways to serve this egg salad. You could use it as a sandwich or wrap filling, in lettuce leaves for a lower carb option, or as a dipping style spread for raw veggie sticks.
Conclusion
This old-fashioned egg salad recipe is your go-to with just a few basic ingredients to whip up a familiar, delectable, and heartwarming dish. The rich dressing infused the eggs with flavor, and the fresh herbs (if using) added a splash of brightness—definitely a salad to be eaten in many forms. Perfect for a picnic, in lunch boxes, or simple snacking at home you will love this recipe — so good!
The egg salad you whip together with the steps above is a cheerful homage to the tradition that grants all sorts of wiggle room. So, collect your ingredients, have a little fun cooking, and make sure to savor the flavors of this old-time favorite. This easy egg salad is something you will be tempted to hold on to your recipe stash for good just because of how delicious and easy it is to make. Enjoy!
