Egg Salad

Egg salad is one of those dishes that feels like a warm hug. It’s creamy, comforting, and packed with flavor—perfect for any time of the day! Whether you’re making it for a lazy lunch or a packed picnic, this classic recipe will have everyone asking for seconds. Imagine bite-sized pieces of tender boiled eggs mingling with zesty herbs and a touch of lemon, all wrapped up in a soft, spreadable blend. It’s not just a meal; it’s a feeling, a memory of summer barbecues and cozy gatherings.

Jump to:

• Why This Recipe Works
• Why You’ll Love This Egg Salad
• Ingredients
• Preparing the Eggs for Boiling
• Boil the Eggs
• Chill the Eggs
• Making the Egg Salad
• Chop and Mix the Ingredients
• Stir Until Well Combined
• Serving Suggestions
• Tips for Success
• Variations
• Storage Tips
• FAQs
• More Easy Main Dishes Recipes:
• 📖 Recipe Card

Today, I’m excited to share a simple yet delicious egg salad recipe that blends fresh ingredients and brings a burst of flavor to your table. Don’t be surprised when you find it becoming your go-to dish! With just a handful of ingredients and a few easy steps, you’ll have a delightful egg salad ready to serve. So, let’s get right into it!

Why This Recipe Works

This egg salad recipe beautifully balances creamy textures with fresh, zesty flavors, making it a classic that never goes out of style. The addition of fresh herbs and a hint of lemon juice elevates the dish, adding brightness and freshness that enhances the fundamental ingredients. The contrast between the creamy mayonnaise and crunchy veggies really sings, creating a delightful texture that’s satisfying in every bite.

Why You’ll Love This Egg Salad

Whether you’re making it for lunch, picnics, or a quick and satisfying dinner, this egg salad recipe is versatile and easy to whip up. Its creamy base offers a comforting embrace, while the delightful crunch of fresh vegetables invigorates the dish. Plus, it’s a hit among both adults and kids, making it a family favorite. You can serve it on toasted bread, in a wrap, or simply eat it straight from the bowl. It goes well with all sorts of sides, so it’s perfect for any occasion!

Ingredients

• 6 large eggs, room temperature
• ¼ cup red onion, finely diced
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 1 teaspoon lemon juice
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Preparing the Eggs for Boiling

Boil the Eggs

Let’s start with the basics: boiling the eggs. First, grab a pot and fill it with enough water to submerge the eggs. Bring it to a rolling boil. Once it’s boiling, reduce the heat to low, so the bubbles calm down a bit. Carefully place each egg into the pot using a skimmer—this helps avoid any accidents. Now, it’s time to turn the heat back up to high. Let the eggs boil for exactly 12 minutes. It’s crucial for getting that proper doneness!

Chill the Eggs

After that delicious twelve minutes, you’ll want to act quickly. Transfer those eggs into an ice water bath to stop the cooking process. Allow them to cool completely for at least 15 minutes, which makes peeling that much easier. You don’t want any greenish edges around your yolks, right? Cooling them quickly helps avoid that!

Making the Egg Salad

Chop and Mix the Ingredients

Once your eggs are cool and peeled, it’s time to slice them up. Cut them according to your desired chunkiness. Some prefer larger pieces, while others love a finer chop. In a mixing bowl, combine those chopped eggs with the finely diced red onion, parsley, chives, mayonnaise, Dijon mustard, lemon juice, and season with kosher salt and freshly ground black pepper.

Stir Until Well Combined

Gently stir everything together until they blend nicely. Be careful not to mash the eggs too much; you want to keep some texture. The mixture should look creamy with small chunks of egg peeking through.

Serving Suggestions

Now that you have your egg salad ready, consider how you want to serve it. This dish is fantastic when placed on toasted bread or in a wrap. Alternatively, you can enjoy it over a bed of fresh greens for a lighter option. For an extra crunch, serve it alongside some pickles or crispy vegetables. It’s adaptable and can fit whatever mood you’re in!

Tips for Success

• Use room-temperature eggs for easier peeling.
• Adjust the amount of mayonnaise and mustard according to your preference for creaminess and tanginess.
• Fresh herbs truly make a difference; don’t skip the chives and parsley!

Variations

Looking to mix things up a bit? Here are some variations you can try! For a spicy kick, add a dash of cayenne pepper or a few dashes of hot sauce. If you’re looking for a healthier twist, substitute Greek yogurt for mayonnaise. You can even include diced celery for that added crunch!

Storage Tips

Storing leftover egg salad is easy. Just put it in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. If you want to serve it again, give it a gentle stir before digging in.

FAQs

1. Can I make egg salad in advance?
Yes, you can prepare egg salad a day ahead and store it in the fridge.

2. How do I prevent the eggs from turning green around the yolk?
Ensure the eggs are not overcooked and cool them quickly in ice water.

3. Can I use different types of mustard?
Absolutely! You can experiment with yellow mustard, spicy brown mustard, or even whole grain for unique flavors.

4. What can I do with leftover egg salad?
You can use leftover egg salad as a filling for sandwiches, wraps, or tartines.

5. Is egg salad gluten-free?
Yes, it is naturally gluten-free as long as it’s served without bread.

Egg salad remains a beloved staple in the culinary world—simple yet deeply satisfying. By following this recipe, you can create a creamy, herb-infused egg salad that brings joy to any meal. Whether served fresh in a sandwich or enjoyed on its own, this dish truly showcases the delightful potential of eggs. So gather your ingredients and get ready to impress your family and friends with this timeless classic!

More Easy Main Dishes Recipes:

• Tikka Masala with Spiced Meatballs
• Pan Fried Sesame Tofu with Broccoli
• Chicken Caesar Salad Dip
• Spring Pork Tenderloin

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