Egg salad is a classic dish that is easy to make and versatile in its uses. Whether you’re looking for a quick lunch or a simple side dish, egg salad is a great option. Here’s a basic recipe for making egg salad, as well as some tips and variations to try.
Ingredients:
- 6 eggs
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped celery
- 2 tablespoons chopped onion
- 2 tablespoons chopped dill pickles (optional)
Directions:
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then remove the pan from heat and cover it. Let the eggs sit in the hot water for 10-12 minutes, then transfer them to a bowl of ice water.
- Once the eggs are cool enough to handle, peel them and chop them into small pieces.
- In a separate bowl, mix together the mayonnaise, Dijon mustard, salt, and pepper.
- Add the chopped eggs, celery, onion, and dill pickles (if using) to the bowl with the mayonnaise mixture and stir until well combined.
- Taste and adjust seasonings as needed.
- Cover and refrigerate for at least 30 minutes before serving.
Tips and Variations:
- If you prefer a creamier egg salad, you can mash the eggs with a fork before adding the other ingredients.
- For extra flavor, try adding a teaspoon of chopped fresh herbs such as parsley or chives.
- To add some spice, try mixing in a small amount of hot sauce or finely chopped jalapeño pepper.
- If you’re looking for a lower-calorie option, try using Greek yogurt instead of mayonnaise.
- Egg salad can be served on bread as a sandwich, on crackers as a dip, or on a bed of lettuce as a salad.
Egg salad is a simple and delicious dish that can be enjoyed in a variety of ways. With this recipe as a starting point, you can experiment with different ingredients and seasonings to create your own unique version. Give it a try!