Egg Salad
Classic Egg Salad blends perfectly cooked eggs with creamy mayonnaise, crunchy veggies, and an ideal mix of seasonings.
Equipment
Ingredients
- 8 large eggs
- ¾ cup (190 g) mayonnaise
- 1 teaspoon dijon mustard
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper to taste
- 1 green onion finely chopped
- 1 rib celery finely diced
- 2 teaspoons fresh dill chopped
Instructions
- Cook the eggs using your preferred method (I like to steam the eggs followed by an ice water bath, as they peel very easily). Be careful not to overcook them.
- Start by peeling your hard-boiled eggs. Slice each egg in half and carefully remove the yolks, placing them into a separate medium bowl and mash with a fork. Chop the egg whites into small, bite-sized pieces and set them aside.
- In the bowl with the yolks, add the mayonnaise, Dijon mustard, onion powder, garlic powder, paprika, salt, and pepper. Add the green onion, celery, and dill, and mix everything together until you have a smooth and creamy mixture. Taste the mixture and adjust the seasoning with salt and pepper to your liking.
- Fold the chopped egg whites into the yolk mixture until everything is well combined. Transfer the egg salad to a serving dish and sprinkle the top with paprika, extra fresh dill, and green onion.
- The egg salad can be served immediately, but it also gets even better if you let it chill in the fridge for an hour or so to let the flavors meld together. It's delicious served on top of a bed of lettuce, as a sandwich filling, or with crackers as a snack.
Notes
- Be sure not to overcook the eggs, as they can become hard and rubbery.
- Chill hard-boiled eggs in a bath of ice water directly after boiling or steaming them. This will stop the cooking process, cool the eggs, and make the eggs easier to peel.
- Fresh ingredients make all the difference! Good quality mayo, fresh herbs and vegetables, and fresh eggs will give you the best tasting egg salad.
- To reduce the calories and/or fat, you can replace some of the mayo with plain Greek yogurt. Egg salad made with yogurt is delicious, but slightly less creamy than egg salad made with mayo.
- Season to taste. You may want to add a bit more salt, pepper, or paprika to the mixture once it's made.
- Storing: Store egg salad in an airtight container in the refrigerator for a maximum of 5 days. I do not recommend freezing this recipe.
Nutrition
Calories: 447kcal | Carbohydrates: 3g | Protein: 13g | Fat: 42g | Saturated Fat: 8g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 391mg | Sodium: 414mg | Potassium: 184mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/egg-salad/