Why You’ll Love this Best Egg Salad Recipe
If you’re looking for a creamy, flavorful dish that’s quick to whip up, you’ll love this egg salad recipe. It’s perfect for lunch, a light dinner, or even a picnic.
I enjoy how versatile it is; you can spread it on toast, serve it on a bed of greens, or pile it on a sandwich. Plus, it’s packed with protein, making it a satisfying choice.
The combination of tangy mustard and fresh herbs elevates the flavor, while the creamy texture keeps it indulgent. Trust me, once you try it, you’ll want this recipe in your regular rotation!
Ingredients of Best Egg Salad
When it comes to making the best egg salad, the ingredients you choose can really make or break the dish. Luckily, this recipe keeps it simple while still packing a punch of flavor. You’ll find that these ingredients not only complement each other beautifully but also create that creamy, dreamy texture we all love in an egg salad.
So, let’s get right into what you’ll need to whip up this deliciousness.
Ingredients:
- 6 large eggs
- 1/3 cup Best Foods Mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon red onion, finely minced
- 1 tablespoon fresh Italian parsley, chopped
- 1-2 teaspoons lemon juice, freshly squeezed
- Sea salt, to taste
- Black pepper, freshly cracked from a mill, to taste
- Tabasco sauce, for a bit of heat (optional)
Now, while you gather your ingredients, consider a few things. For the mayonnaise, Best Foods is a classic choice, but feel free to use your favorite brand.
And if you’re more of a mustard enthusiast, don’t shy away from adding an extra teaspoon or two for that zing. Fresh herbs are key here; they bring a brightness that can’t be matched by dried herbs.
If parsley isn’t your jam, try dill for a totally different flavor profile. And don’t forget about the eggs—fresh is always best! There’s something special about cracking open a farm-fresh egg; it just feels right, doesn’t it?
How to Make Best Egg Salad
To make the best egg salad, you’ll first want to start with 6 large eggs. Place those eggs in a deep saucepan and cover them with at least 3 inches of water.
Now, here’s where the magic begins: bring the water to a boil over medium heat. Once you see those bubbles dancing, let it simmer for just five minutes. Then, take the saucepan off the heat, cover it, and let it sit for about 17 to 20 minutes. This part is essential—too little time and you might end up with undercooked eggs, too much and you’ll have that unsightly green ring around the yolk. We don’t want that.
After the waiting game, drain the hot water and fill the pot with cool tap water and toss in a handful of ice cubes. The goal here is to cool those eggs rapidly.
While you’re waiting, you can practice your egg-cracking skills. Gently tap each egg against the sink or any hard surface, cracking the shell all over (but don’t peel them just yet). Now, let those cracked eggs hang out in the cold water for another 15 to 20 minutes. This helps loosen the shells and makes peeling a breeze—trust me, you’ll thank yourself later.
Once they’re cool, peel those eggs under running water to wash away any pesky shell bits, then dry them off with paper towels.
Now, for the fun part! Chop the peeled eggs into small or medium pieces and transfer them to a mixing bowl. Add in 1/3 cup of Best Foods Mayonnaise, 2 teaspoons of Dijon mustard, 1 tablespoon of finely minced red onion, and 1 tablespoon of chopped fresh Italian parsley.
Stir everything together until it’s well combined. To elevate the flavors, squeeze in 1 to 2 teaspoons of freshly squeezed lemon juice, and season with sea salt and freshly cracked black pepper to taste. If you’re feeling a little adventurous, toss in a dash of Tabasco sauce for some heat.
Mix it all up again, and voila! You’ve got yourself a creamy, dreamy egg salad that’s ready to be served immediately or stored in the fridge for up to three days. Just be sure to keep it covered unless you want a mysterious egg smell wafting through your kitchen.
Best Egg Salad Substitutions & Variations
While the classic egg salad recipe is delicious on its own, there are plenty of substitutions and variations you can explore to suit your taste.
For a healthier twist, try Greek yogurt instead of mayonnaise. If you want a crunch, add diced celery or pickles. You can even switch up the herbs; dill or chives can add a fresh flavor.
Feeling adventurous? Incorporate avocado for creaminess or add bacon bits for a smoky kick. Spicy lovers might enjoy a dash of sriracha instead of Tabasco.
Experimenting with these variations can make your egg salad uniquely yours!
What to Serve with Best Egg Salad
After experimenting with various substitutions and variations for your egg salad, you might be wondering what to serve alongside it to create a satisfying meal.
I love pairing my egg salad with toasted whole-grain bread or croissants for a delightful sandwich. Fresh veggies like cucumber and radishes add crunch, while a simple green salad complements the richness.
You can also serve it with chips or crackers for a fun snack. For a heartier option, consider a bowl of soup on the side.
Whatever you choose, these pairings elevate the egg salad experience and create a well-rounded meal.
Additional Tips & Notes
When you’re making egg salad, a few tips can really enhance the flavor and texture. First, use fresh eggs for the best taste; older eggs peel more easily!
Adjust the mayonnaise to your preference—less for a firmer salad, more for creaminess. I love adding a sprinkle of paprika for color and flavor, and fresh herbs like dill or chives can elevate the dish.
If you enjoy a bit of crunch, consider adding celery or pickles. Finally, let the salad chill for at least 30 minutes before serving; this allows the flavors to meld beautifully.
Enjoy your delicious creation!