Kickstart your culinary journey with this timeless old fashioned egg salad recipe that promises to deliver comfort in every bite. Perfect for sandwiches, wraps, or a standalone dish, this recipe is a testament to simplicity and flavor.
Why This Recipe Works
- The combination of creamy mayonnaise and tangy mustard creates a perfect balance of flavors.
- Freshly chopped celery and onions add a delightful crunch and freshness.
- Hard-boiled eggs are the star, providing a rich and satisfying texture.
- Simple seasoning with salt and pepper enhances the natural flavors without overpowering them.
- This recipe is versatile, allowing for easy customization based on personal preferences.
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon yellow mustard
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped onion
- Salt and pepper to taste
Equipment Needed
- Medium saucepan
- Mixing bowl
- Knife
- Cutting board
- Measuring cups and spoons
Instructions
Step 1: Boil the Eggs
Place the eggs in a medium saucepan and cover with water by about an inch. Bring to a boil over high heat, then cover and remove from heat. Let sit for 12 minutes for perfectly hard-boiled eggs. Tip: Adding a pinch of salt to the water can make peeling easier.
Step 2: Cool and Peel the Eggs
After boiling, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Peel the eggs under running water to help remove the shells smoothly. Tip: Older eggs peel more easily than fresh ones.
Step 3: Chop the Eggs
Once peeled, chop the eggs into small, even pieces. You can use an egg slicer for uniformity or a knife for a more rustic texture. The size of the chop affects the salad’s texture, so choose based on your preference.
Step 4: Mix the Ingredients
In a mixing bowl, combine the chopped eggs with mayonnaise, mustard, celery, and onion. Stir gently until all ingredients are well incorporated. Season with salt and pepper to taste. Tip: For a creamier texture, mash some of the egg yolks before mixing.
Step 5: Chill and Serve
Cover the bowl and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld. Serve chilled on bread, crackers, or lettuce leaves for a refreshing meal.
Tips and Tricks
For those looking to elevate their egg salad, consider these advanced tips. First, experiment with different types of mustard, such as Dijon or whole grain, for a unique flavor profile. Second, adding a dash of paprika or curry powder can introduce a subtle warmth and complexity. Lastly, for a healthier version, substitute Greek yogurt for half of the mayonnaise to reduce calories while maintaining creaminess.
Recipe Variations
- Add diced pickles or relish for a tangy twist.
- Incorporate crispy bacon bits for a smoky flavor and extra crunch.
- Mix in avocado for a creamy, healthy fat addition.
- Use fresh herbs like dill or chives for a burst of freshness.
- For a spicy kick, add a few drops of hot sauce or diced jalapeños.
Frequently Asked Questions
Can I make egg salad ahead of time?
Absolutely! Egg salad can be made up to 2 days in advance. Just be sure to store it in an airtight container in the refrigerator. The flavors actually improve over time, making it a great make-ahead option for meals.
How long does egg salad last in the fridge?
Properly stored in an airtight container, egg salad will last for 3 to 5 days in the refrigerator. Always check for any off smells or flavors before consuming to ensure freshness.
Can I freeze egg salad?
Freezing egg salad is not recommended as the texture of the eggs and mayonnaise can become grainy and separated upon thawing, resulting in a less than desirable consistency.
Summary
This old fashioned egg salad recipe is a classic dish that’s both simple to make and delicious. With its creamy texture, crunchy vegetables, and rich flavor, it’s perfect for any occasion. Whether you stick to the traditional recipe or experiment with variations, it’s sure to become a favorite.
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