If you’re looking for a quick, nutritious dish that can be enjoyed at any time of the day, look no further than this Egg Salad Recipe. Creamy, tangy, and full of flavor, this salad combines hard-boiled eggs with fresh ingredients for a satisfying meal. Whether you serve it on bread, over greens, or with crackers, this egg salad will be a delightful addition to your culinary repertoire.
Ingredients
– 4 large eggs
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– 1 tablespoon chopped fresh dill
– 1/4 cup chopped celery
– 1/4 cup chopped red bell pepper
– Salt and pepper to taste
– Lettuce leaves for serving (optional)
Servings and Cooking Time
This recipe makes 2 servings. Preparation time is approximately 15 minutes, and no cooking time is required other than boiling the eggs.
Nutritional Value
Each serving (1/2 of the recipe) contains approximately: 220 calories, 15g fat, 1g carbohydrates, 2g fiber, and 12g protein.
Step-by-Step Cooking Process
- Start by boiling the eggs in a pot for about 10-12 minutes.
- Once boiled, transfer the eggs to an ice bath to cool quickly.
- Peel the cooled eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs with mayonnaise and Dijon mustard.
- Add the chopped celery and red bell pepper to the bowl.
- Sprinkle in the chopped dill and mix well.
- Season with salt and pepper to taste.
- Refrigerate for at least 10 minutes to allow flavors to meld.
- Serve on a bed of lettuce or as a sandwich filling.
- Enjoy your delicious egg salad with crackers or on toast!
Alternative Ingredients
You can substitute mayonnaise with Greek yogurt for a healthier option. Additionally, swap dill for chives or parsley to adjust the flavor to your liking.
Serving and Pairings
This egg salad works wonderfully as a sandwich filling, served over leafy greens, or paired with whole-grain crackers. It also complements fresh vegetable sticks for a light snack.
Storage and Reheating
Store any leftover egg salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed cold and should not be reheated. Freezing is not recommended due to the texture of the eggs.
Cooking Mistakes
- Overcooking the eggs can result in a rubbery texture.
- Not chilling the eggs properly may lead to a less creamy salad.
- Forgetting to season can make the salad bland.
- Using too much mayonnaise can overpower the egg flavor.
- Not allowing the flavors to meld can result in a less tasty dish.
Helpful Tips
- Use fresh ingredients for the best flavor.
- Experiment with different herbs for variety.
- For added crunch, include chopped pickles or nuts.
- Make it a meal by adding diced avocado or chicken.
FAQs
Can I make egg salad ahead of time?
Yes, you can prepare egg salad a day in advance. Just store it in the refrigerator to keep it fresh.
What can I substitute for mayonnaise?
Greek yogurt or avocado are excellent substitutes for mayonnaise, providing a creamy texture with fewer calories.
How long does egg salad last in the fridge?
Egg salad will typically last for about 3 days in the refrigerator when stored in an airtight container.
Can I freeze egg salad?
Freezing is not recommended as it can change the texture of the eggs and mayonnaise when thawed.
What can I serve with egg salad?
Egg salad pairs well with toast, crackers, or a simple side salad. It can also be served in a sandwich or wrap.
Conclusion
This Egg Salad Recipe is not only quick and easy to make but also delicious and satisfying. Perfect for lunches, picnics, or as a light dinner, it’s a versatile dish that everyone will love. Enjoy experimenting with flavors and serving options to make it your own!
Egg Salad Recipe
Ingredients
- 4 large eggs
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- Salt and pepper to taste
- Lettuce leaves for serving optional
Instructions
- Boil the eggs in a pot for about 10-12 minutes.
- Transfer the eggs to an ice bath to cool quickly.
- Peel the cooled eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs with mayonnaise and Dijon mustard.
- Add the chopped celery and red bell pepper to the bowl.
- Sprinkle in the chopped dill and mix well.
- Season with salt and pepper to taste.
- Refrigerate for at least 10 minutes to allow flavors to meld.
- Serve on a bed of lettuce or as a sandwich filling.
- Enjoy your delicious egg salad!
