Description
Creamy egg salad delights taste buds with classic ingredients blended to perfection. Simple yet satisfying, this timeless dish offers comfort and flavor you’ll savor with each delectable bite.
Ingredients
Scale
- 6 large eggs (hard-boiled, peeled, and chopped)
- ¼ cup (60 ml or 2 fl oz) mayonnaise
- 1 tsp (5 ml or 0.17 fl oz) Dijon mustard
- 1 tsp (5 ml or 0.17 fl oz) lemon juice
- ¼ cup (40 g or 1.4 oz) celery (finely chopped)
- 1 tbsp (15 g or 0.5 oz) red onion (finely chopped)
- 1 tbsp (3 g or 0.1 oz) fresh parsley or dill (chopped)
- ¼ tsp (1.5 g or 0.05 oz) salt
- ¼ tsp (0.5 g or 0.02 oz) black pepper
- Paprika (for garnish)
Instructions
- Egg Preparation: Submerge eggs in gently simmering water for 10-12 minutes, guaranteeing fully cooked, firm yolks throughout.
- Cooling Technique: Plunge cooked eggs into an ice bath, immediately arresting the cooking process to preserve a pristine, smooth texture.
- Egg Processing: Strip away shells meticulously and chop eggs into consistent, bite-sized segments.
- Dressing Creation: Whisk mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a spacious bowl until achieving a luxuriously smooth consistency.
- Mixture Integration: Tenderly fold chopped eggs into the creamy dressing, ensuring comprehensive and elegant coating of each egg fragment.
- Flavor Enhancement: Introduce finely diced celery and red onion, infusing the salad with crisp texture and aromatic complexity.
- Herbal Finish: Sprinkle fresh parsley or dill throughout, elevating the dish with a vibrant, herbaceous dimension.
- Optional Garnish: Dust with paprika to add a warm, colorful accent and subtle depth of flavor.
- Flavor Melding: Refrigerate for 20-30 minutes, allowing ingredients to harmonize and intensify their collective taste profile.
- Serving Suggestions: Present as a versatile sandwich filling, wrap component, or elegant lettuce-topped appetizer.
Notes
- Master Egg Cooling Technique: Immediately transfer eggs to ice bath after boiling to stop cooking process, preventing rubbery texture and ensuring perfectly creamy consistency.
- Control Egg Chop Precision: Cut eggs into uniform, small pieces for balanced texture and even distribution of flavors throughout the salad.
- Flavor Infusion Strategy: Let egg salad rest in refrigerator for 20-30 minutes to allow ingredients to meld, intensifying taste and creating a more cohesive dish.
- Dietary Flexibility Option: Swap traditional mayonnaise with Greek yogurt or vegan alternatives for lighter, health-conscious versions that maintain creamy texture and rich flavor profile.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 210
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0.5 g
- Protein: 9 g
- Cholesterol: 370 mg