The Perfect Egg Salad: A Classic Recipe With Endless Possibilities

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Egg salad: a classic, versatile, and oh-so-satisfying lunch option. But with so many variations out there, it can be tough to know where to start. This guide dives deep into everything you need to know about creating the perfect egg salad, from essential ingredients to creative add-ins and common questions.

Ingredients

The Best Egg Salad Recipe
The Best Egg Salad Recipe

Hard-boiled eggs: This is the foundation of your salad! Aim for 6-8 large eggs, depending on how much salad you want to make.

  • Mayonnaise: The binder that holds everything together. Start with 1/4 cup and add more to your desired consistency.
  • Mustard: A touch of mustard adds a delightful tang. Dijon or yellow mustard both work well, use 1-2 teaspoons to taste.
  • Chopped celery: Adds a nice crunch and freshness. Use about 1/4 cup of finely chopped celery.
  • Chopped red onion: For a bit of bite, add 1-2 tablespoons of finely chopped red onion.
  • Fresh herbs: Chopped dill or chives add a lovely pop of flavor. Use 1-2 tablespoons, or to your taste.
  • Salt and pepper: Season to taste!

  • Optional Add-Ins:

    Feel free to get creative and personalize your egg salad! Here are some popular additions:

    Chopped pickles: For a sweet and tangy twist, add 1-2 tablespoons of chopped pickles (relish or dill work well).

  • Chopped grapes: For a touch of sweetness, add 1/4 cup of chopped red or green grapes.
  • Chopped nuts: Walnuts, pecans, or almonds add a delightful crunch. Use 1/4 cup, chopped.
  • Avocado: For a creamy texture boost, add 1/4 of a ripe avocado, mashed.
  • Curry powder: A touch of curry powder adds a unique depth of flavor. Start with 1/2 teaspoon and adjust to taste.

  • Directions

    1. Hard-boil your eggs: There are many ways to hard-boil eggs. Here’s a simple method: Place eggs in a single layer in a saucepan. Cover with cold water and bring to a boil over high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes. Immediately transfer eggs to a bowl of ice water to stop the cooking process. Peel and chop the eggs once cool.

    2. Combine ingredients: In a mixing bowl, combine chopped eggs, mayonnaise, mustard, celery, red onion, and your chosen herbs.

    3. Gently fold everything together: Avoid over-mixing, as this can make the egg salad mushy.

    4. Season and adjust: Taste your egg salad and add salt and pepper to your liking. If it seems dry, add a little more mayonnaise by the tablespoonful.

    5. Chill and serve: For the best flavor, chill your egg salad in the refrigerator for at least 30 minutes before serving.

    Serving Suggestions:

    On bread: Classic egg salad sandwiches are a timeless lunch option. Use white, wheat, or any bread you enjoy.

  • As a wrap: Spread egg salad onto a tortilla, add your favorite veggies, and roll it up for a portable lunch.
  • On crackers: Serve egg salad with assorted crackers for a light appetizer or snack.
  • Lettuce cups: Fill lettuce cups with egg salad for a healthy and refreshing lunch option.

  • Nutrition Facts (per serving, about 2 eggs)

    Calories: 180

  • Fat: 12g
  • Saturated Fat: 4g
  • Cholesterol: 180mg
  • Sodium: 150mg
  • Carbohydrates: 5g
  • Fiber: 1g
  • Sugar: 1g
  • Protein: 12g

  • Please note: This is a general estimate and will vary depending on the exact ingredients you use and portion size.

    Conclusion

    Egg salad is a delicious, affordable, and protein-packed meal that’s perfect for busy lifestyles. With countless variations and customization options, it’s easy to create a version you’ll love. So next time you’re looking for a quick and satisfying lunch, give this classic recipe a try!

    Frequently Asked Questions (FAQs)

    1. How long does egg salad last in the refrigerator?