Egg salad is not just food; it’s a delightful symphony of creamy goodness and savory bites that dances on your palate. Imagine soft-boiled eggs, mingling with a tangy dressing and fresh herbs, all nestled in a fluffy cloud of bread or wrapped in crunchy lettuce. It’s like the ultimate comfort food, perfect for sunny picnics or cozy gatherings.
This egg salad recipe brings back memories of family brunches where laughter filled the air and everyone raced to grab that last scoop. The anticipation of devouring this delightful mix was always palpable, making every bite feel like a celebration. Whether it’s a laid-back Sunday or a fancy picnic, this dish is sure to elevate any occasion with its vibrant flavors.
Why You'll Love This Recipe
- This egg salad recipe is easy to whip up, making meal prep a breeze
- Its creamy texture and zesty flavor create a delightful taste explosion in every bite
- Beautifully presented, it adds color to your table while being versatile enough for wraps or on its own
- Perfect for picnics but equally satisfying as a quick lunch at home
I remember the first time I made this egg salad recipe for friends; their delighted reactions were priceless, making me feel like the culinary superstar I always dreamed of being.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Eggs: I recommend using large eggs; they provide the best yield and creaminess when mixed.
Mayonnaise: Choose your favorite brand; homemade adds an extra touch of love.
Mustard: A splash of Dijon mustard gives it that tangy kick; yellow mustard works too if you prefer.
Fresh Herbs: Dill or chives bring freshness; opt for what tickles your taste buds most.
Salt and Pepper: Essential seasonings to enhance flavor; adjust according to your preference.
Celery: Finely chopped for crunch; it adds texture and balances the creaminess perfectly.
Lemon Juice: Freshly squeezed lemon juice brightens up the flavors beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Boil the Eggs: Start by placing your eggs in a pot and covering them with cold water. Bring it to a rolling boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let them sit for 10-12 minutes.
Prepare the Dressing: While waiting for those eggs to cool down, grab a bowl. Combine mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Mix until smooth and creamy—this step is essential for flavor!
Chop the Ingredients: Once your eggs are cooled under cold running water, peel them carefully. Chop them into bite-sized pieces—try not to crush them into tiny bits! Add them to your dressing mixture along with finely chopped celery and herbs.
Mix It All Together: Gently fold your egg mixture into the dressing until everything is evenly coated. Be careful not to overmix; you want those lovely chunks of egg intact for texture.
Final Touches and Serve!: Taste-test your egg salad for seasoning adjustments before serving. You can serve it on toasted bread, in lettuce wraps, or simply enjoy it straight from the bowl with a spoon—no judgment here!
Now you’re ready to dig into this delightful egg salad recipe that will surely impress friends and family alike!
You Must Know
- This egg salad recipe is versatile, perfect for sandwiches or as a side dish
- The creamy texture and rich flavor make it a crowd-pleaser
- Plus, it’s quick to prepare, so you can whip it up anytime you’re craving something delicious
Perfecting the Cooking Process
Start by boiling fresh eggs for about 10-12 minutes to achieve the ideal hard-boiled texture. Once cooled, peel them, chop finely, and mix with mayonnaise and seasonings for a delightful egg salad.
Add Your Touch
Feel free to customize your egg salad by adding ingredients like diced pickles, mustard, or a sprinkle of paprika. These additions can enhance flavor and add a unique twist to the classic recipe.
Storing & Reheating
Store leftover egg salad in an airtight container in the refrigerator for up to three days. Reheat gently if desired, but it’s best served cold to keep its creamy texture intact.
Chef's Helpful Tips
- For extra creaminess, use full-fat mayonnaise instead of low-fat options
- Always season your egg salad generously; it enhances all flavors beautifully
- Lastly, let your egg salad chill for at least an hour before serving for the best taste experience
Sometimes I whip up this egg salad when friends come over, prompting nostalgic tales from my childhood days spent at family picnics. Everyone loves it!
FAQ
What can I serve with egg salad?
Egg salad pairs perfectly with crusty bread, lettuce wraps, or crackers for a satisfying meal.
Can I make this egg salad recipe ahead of time?
Yes! Prepare your egg salad a day in advance for enhanced flavors and easy meal prep.
How do I prevent my egg yolks from being greenish?
Avoid overcooking eggs; cook them just until hard-boiled to maintain bright yellow yolks.
Egg Salad
Egg salad is a creamy, flavorful dish that perfectly balances savory and tangy elements. This easy-to-make recipe combines hard-boiled eggs with mayonnaise, mustard, and fresh herbs, making it a delightful addition to sandwiches or lettuce wraps. Perfect for picnics or quick lunches at home, this egg salad is both satisfying and versatile.
- Total Time: 27 minutes
- Yield: Approximately 4 servings 1x
Ingredients
- 6 large eggs
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp freshly squeezed lemon juice
- 1/4 cup finely chopped celery
- 2 tbsp chopped fresh dill or chives
- Salt and pepper to taste
Instructions
- Boil the eggs in a pot of cold water over medium-high heat until boiling. Cover and remove from heat, letting them sit for 10-12 minutes.
- While the eggs cool, mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a bowl until smooth.
- Cool the eggs under cold running water, peel them gently, and chop into bite-sized pieces.
- Fold the chopped eggs into the dressing along with celery and herbs until evenly coated without overmixing.
- Taste and adjust seasoning if needed. Serve on toasted bread or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (120g)
- Calories: 240
- Sugar: 1g
- Sodium: 380mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 370mg
