Classic Egg Salad Recipe

It’s funny how some of the simplest recipes are the ones that truly stand the test of time. Egg salad, for me, is one of those dishes. Growing up, it was a staple at picnics and potlucks, and now, it’s a quick and easy lunch I often whip up for myself. But recently, I decided to revisit the classic egg salad recipe – the kind my grandmother used to make. And let me tell you, there’s a reason it’s a classic. This recipe is creamy, flavorful, and perfectly balanced. My family devoured it on toasted bread for lunch last weekend, and even my picky-eater nephew asked for seconds! It’s a reminder that sometimes, the best dishes are the ones that are uncomplicated, made with love, and rooted in simple, wholesome ingredients. If you’re looking for a foolproof, utterly delicious egg salad that will become a new family favorite, look no further. This is it.

Ingredients

• 6 Large Eggs: The star of the show! Choose fresh, high-quality eggs for the best flavor and texture.
• 1/2 cup Mayonnaise: Provides the creamy base. Full-fat mayonnaise delivers the richest flavor and texture, but you can use light mayo for a lighter option.
• 2 tablespoons Dijon Mustard: Adds a tangy zip and depth of flavor. Dijon is preferred for its smooth texture and complex taste.
• 1/4 cup Celery, finely diced: Brings a refreshing crunch and subtle celery flavor. Ensure it’s finely diced for even distribution.
• 1/4 cup Red Onion, finely diced: Offers a mild sharpness and bite. Red onion provides a slightly milder flavor than yellow onion, perfect for egg salad.
• 2 tablespoons Fresh Parsley, chopped: Adds freshness and a pop of color. Flat-leaf parsley is recommended for its robust flavor.
• Salt and Black Pepper: To taste. Essential for seasoning and enhancing all the flavors.

Instructions

1. Hard-Boil the Eggs: Place eggs in a saucepan and cover with cold water, ensuring the water is about an inch above the eggs. Bring the water to a rolling boil over high heat. Once boiling, remove from heat, cover the pot, and let it sit for 10-12 minutes for perfectly hard-boiled eggs. For easier peeling, immediately transfer the hot eggs to an ice bath (a bowl filled with ice water) and let them cool completely. This rapid cooling helps prevent the green ring from forming around the yolks and makes peeling much easier.
2. Peel the Eggs: Once the eggs are completely cooled, gently tap each egg all over on a hard surface to crack the shell. Start peeling under cool running water, which helps to separate the shell from the egg white. Ensure all shell fragments are removed.
3. Chop the Eggs: Place the peeled eggs on a cutting board. You can chop the eggs in a few ways depending on your preferred texture. For a chunkier egg salad, roughly chop the eggs with a knife. For a smoother, creamier salad, you can use an egg slicer first lengthwise, then crosswise, or even use a fork to mash them to your desired consistency. Consider leaving some larger chunks for texture contrast.
4. Combine Ingredients: In a medium-sized mixing bowl, add the chopped eggs, mayonnaise, Dijon mustard, diced celery, diced red onion, and chopped fresh parsley.
5. Season and Mix: Season generously with salt and freshly ground black pepper. Start with about ½ teaspoon of salt and ¼ teaspoon of pepper, and adjust to your taste. Gently stir all the ingredients together until well combined. Be careful not to overmix, as this can make the egg salad watery. You want everything to be just incorporated, maintaining some texture from the eggs and vegetables.
6. Chill (Optional but Recommended): For the best flavor, cover the bowl with plastic wrap or transfer the egg salad to an airtight container and refrigerate for at least 30 minutes, or up to a few hours. Chilling allows the flavors to meld together and the egg salad to firm up slightly, improving both taste and texture. If you’re in a hurry, you can serve it immediately, but chilling truly elevates the final result.
7. Taste and Adjust: Before serving, give the egg salad a final taste. Adjust seasoning with more salt and pepper if needed. You might also want to add a little more Dijon mustard for extra tang or a touch more mayonnaise for creaminess, depending on your preference.

Nutrition Facts

(Per serving, recipe makes approximately 4 servings)

• Serving Size: Approximately 1/2 cup
• Calories: 250-300 kcal
• Protein: 10-12g

(Note: Nutritional values are estimates and can vary based on specific ingredients and mayonnaise used. These values are based on full-fat mayonnaise. Using light mayonnaise will reduce the calorie and fat content.)

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 12 minutes (boiling eggs)
• Chill Time: 30 minutes (optional but recommended)
• Total Time: Approximately 30-60 minutes (including chilling)

This classic egg salad recipe is incredibly quick and easy to make. The majority of the time is spent waiting for the eggs to boil and cool, and then a few minutes for chopping and mixing. While chilling is optional, it’s highly recommended to enhance the flavors and texture, making it worth the little extra wait.

How to Serve

Egg salad is incredibly versatile and can be enjoyed in numerous ways. Here are some delicious serving suggestions:

• Classic Sandwich:
  • Bread: Serve between slices of your favorite bread. Toasted bread, white bread, whole wheat bread, sourdough, or even croissants work wonderfully.
  • Lettuce and Tomato: Add crisp lettuce leaves and sliced tomatoes for extra freshness and texture.
  • Open-Faced: Enjoy it open-faced on a single slice of toasted bread for a lighter option.
• Crackers and Appetizers:
  • Crackers: Serve with assorted crackers like Ritz, water crackers, or whole-wheat crackers for a simple snack or appetizer.
  • Vegetable Sticks: Pair with crisp vegetable sticks like celery, carrot, or cucumber for a healthy and refreshing option.
  • Deviled Egg Style: Spoon egg salad back into halved hard-boiled egg whites for a fun and elegant appetizer.
• Salads and Bowls:
  • Lettuce Cups: Serve in crisp lettuce cups (like butter lettuce or romaine) for a low-carb and refreshing salad.
  • Green Salad Topper: Place a scoop of egg salad on top of a bed of mixed greens for a protein-packed salad.
  • Grain Bowls: Add egg salad to grain bowls with quinoa, farro, or brown rice, along with other vegetables and toppings.
• Wraps and Rolls:
  • Tortilla Wraps: Spread egg salad on tortillas and wrap with lettuce, spinach, or other fillings for a quick and portable lunch.
  • Dinner Rolls: Fill soft dinner rolls or slider buns with egg salad for mini sandwiches, perfect for parties or snacks.
• Other Creative Servings:
  • Avocado Halves: Spoon egg salad into avocado halves for a creamy and healthy meal.
  • Stuffed Tomatoes: Hollow out tomatoes and fill with egg salad for a light and flavorful lunch.
  • Cucumber Slices: Top cucumber slices with a dollop of egg salad for a refreshing and low-carb snack.

Additional Tips for Perfect Egg Salad

To elevate your classic egg salad from good to absolutely amazing, consider these helpful tips:

1. Perfectly Cooked Eggs are Key: Overcooked eggs are dry and rubbery, while undercooked eggs are… well, undercooked! Follow the hard-boiling instructions precisely for tender, perfectly cooked eggs. The ice bath is crucial for stopping the cooking process and ensuring easy peeling.
2. Don’t Overmix: Overmixing can make your egg salad watery and mushy. Gently fold the ingredients together until just combined. You want to maintain some texture and chunkiness.
3. Use Quality Mayonnaise: Mayonnaise is a primary ingredient, so choose a good quality brand that you enjoy. Full-fat mayonnaise will provide the richest flavor and creamiest texture. If you prefer a tangier flavor, consider using mayonnaise with a hint of lemon or even a flavored mayonnaise.
4. Fresh Herbs Make a Difference: Fresh parsley adds a bright, herbaceous note. Don’t skip the fresh herbs! You can also experiment with other fresh herbs like dill, chives, or tarragon for different flavor profiles.
5. Spice it Up: If you like a little heat, add a pinch of cayenne pepper, a dash of hot sauce, or a finely minced jalapeño to your egg salad. A sprinkle of smoked paprika can also add a lovely smoky depth.
6. Adjust the Texture: If you prefer a smoother egg salad, mash the eggs more finely. For a chunkier texture, leave larger pieces of egg. You can also adjust the amount of mayonnaise to achieve your desired creaminess. Start with the recommended amount and add more, one tablespoon at a time, until you reach your perfect consistency.
7. Make it Ahead (But Not Too Far): Egg salad is great for making ahead, as the flavors meld together over time. However, it’s best enjoyed within 2-3 days for optimal freshness and texture. Store it in an airtight container in the refrigerator.
8. Experiment with Add-Ins: While this recipe is classic, feel free to experiment! Try adding chopped pickles, sweet pickle relish, capers, chopped olives, crumbled bacon, or even a pinch of curry powder for a unique twist. Taste as you go and adjust seasonings accordingly.

Frequently Asked Questions (FAQ) about Egg Salad

Q1: How long does egg salad last in the refrigerator?

A: Egg salad is best enjoyed within 2-3 days when stored properly in an airtight container in the refrigerator. Due to the mayonnaise and cooked eggs, it’s important to consume it within this timeframe for food safety and optimal quality.

Q2: Can I freeze egg salad?

A: Freezing egg salad is not recommended. Mayonnaise tends to separate and become watery when thawed, and the texture of the cooked eggs can also become rubbery and unpleasant. It’s best to make egg salad fresh and enjoy it within a few days.

Q3: Can I make egg salad without mayonnaise?

A: Yes, you can make egg salad without mayonnaise. You can substitute with Greek yogurt, avocado, or even hummus for a healthier or different flavor profile. These alternatives will provide creaminess and moisture while changing the overall taste and nutritional content.

Q4: What’s the best way to peel hard-boiled eggs?

A: The ice bath method is highly effective for easy peeling. Immediately after boiling, transfer the hot eggs to an ice bath to cool them rapidly. This helps the egg white contract slightly and separate from the shell. Tapping the egg all over and peeling under cool running water also aids in easy peeling.

Q5: How can I prevent the green ring around the egg yolk?

A: The green ring around the yolk is caused by overcooking. To prevent it, avoid overboiling the eggs. Follow the recommended boiling time (10-12 minutes after boiling starts) and immediately transfer the eggs to an ice bath to stop the cooking process.

Q6: What kind of onion is best for egg salad?

A: Red onion is often preferred for egg salad because it has a milder, slightly sweet flavor compared to yellow or white onions. However, you can use yellow onion if you prefer a stronger onion flavor, or even shallots for a more delicate taste. Make sure to dice the onion finely, regardless of the type.

Q7: Can I make egg salad ahead of time for a party?

A: Yes, you can make egg salad a day ahead for a party. In fact, making it a few hours in advance can actually enhance the flavor as the ingredients meld together. Store it in an airtight container in the refrigerator and give it a good stir before serving.

Q8: What are some variations I can try with this classic egg salad recipe?

A: There are many ways to customize egg salad! You can add chopped bacon, pickles, olives, capers, relish, hot sauce, curry powder, smoked paprika, or different fresh herbs like dill, chives, or tarragon. Get creative and experiment with flavors you enjoy to make it your own signature egg salad!

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