Craving something creamy, dreamy, and utterly satisfying? Look no further! This creamy egg salad recipe is your ticket to comfort food heaven. Perfect for sandwiches, wraps, or just eating by the spoonful, it’s a versatile dish that’s sure to please.
Why This Recipe Works
- The combination of creamy mayonnaise and tangy mustard creates a rich, flavorful base.
- Fresh herbs add a burst of color and freshness that elevates the dish.
- Perfectly boiled eggs ensure the salad has the ideal texture—not too mushy, not too firm.
- Simple ingredients come together quickly for a fuss-free meal or snack.
- It’s customizable, so you can tweak it to suit your taste preferences.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Equipment Needed
- Medium saucepan
- Slotted spoon
- Mixing bowl
- Knife and cutting board
- Measuring cups and spoons
Instructions
Step 1: Boil the Eggs
Place the eggs in a single layer at the bottom of a medium saucepan. Cover them with cold water, about an inch above the eggs. Bring the water to a boil over high heat, then cover the pan and remove it from the heat. Let the eggs sit for 12 minutes for perfectly hard-boiled eggs.
Step 2: Cool and Peel the Eggs
After the eggs have sat, transfer them to a bowl of ice water using a slotted spoon. Let them cool for at least 5 minutes. This makes peeling easier. Once cooled, peel the eggs under running water to help remove the shells smoothly.
Step 3: Chop the Eggs
Chop the peeled eggs into small, bite-sized pieces. For a creamier texture, you can mash some of the eggs with a fork. Transfer the chopped eggs to a mixing bowl.
Step 4: Mix the Ingredients
Add the mayonnaise, mustard, celery, red onion, and dill to the bowl with the eggs. Gently stir until all the ingredients are well combined. Season with salt and pepper to taste.
Step 5: Chill and Serve
For the best flavor, cover the bowl and refrigerate the egg salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled on bread, crackers, or as a side dish.
Tips and Tricks
For an extra creamy texture, add an additional tablespoon of mayonnaise. If you prefer a bit of crunch, consider adding some chopped pickles or apples. To make the salad ahead of time, store it in an airtight container in the refrigerator for up to 3 days. For a lighter version, substitute Greek yogurt for half of the mayonnaise. Always taste and adjust the seasoning before serving.
Recipe Variations
- Add curry powder for a spicy twist.
- Mix in avocado for a creamy, healthy fat boost.
- Include crispy bacon bits for a smoky flavor.
- Swap dill for parsley or cilantro for a different herb profile.
- Use Greek yogurt instead of mayonnaise for a tangier, healthier version.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! This egg salad can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator. The flavors actually improve over time, making it a great make-ahead option for meal prep or gatherings.
How can I make my egg salad creamier?
If you prefer a creamier texture, you can mash the eggs more thoroughly or add an extra tablespoon of mayonnaise. Some people also like to blend a portion of the salad for a smoother consistency.
What’s the best way to serve egg salad?
Egg salad is incredibly versatile. It’s delicious on sandwiches, wraps, or crackers. You can also serve it on a bed of lettuce for a low-carb option or as a dip with vegetables. The possibilities are endless!
Summary
This creamy egg salad recipe is a simple, delicious, and versatile dish that’s perfect for any occasion. With its rich flavor and easy preparation, it’s sure to become a staple in your recipe collection.
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