Why You’ll Love this Egg Salad Recipe
When you take a bite of this egg salad, you’ll immediately understand why it’s a favorite in my kitchen. It’s creamy, tangy, and packed with flavor, making it a perfect dish for any occasion.
I love how versatile it is; whether I serve it on toast, in a wrap, or over a bed of greens, it never disappoints. The freshness of the dill and the zing from the lemon juice elevate it, making each bite exciting.
Plus, it’s quick to whip up, ensuring I can enjoy this deliciousness whenever the craving strikes. Trust me, you won’t want to miss this!
Ingredients of Egg Salad
When it comes to whipping up a classic egg salad, having the right ingredients is key. This dish isn’t just about hard-boiled eggs; it’s a delightful blend of textures and flavors that come together to create something truly special. I mean, who doesn’t love a creamy, tangy egg salad that can be enjoyed in so many ways?
Whether you’re slathering it on bread for a sandwich or serving it on a bed of greens, these ingredients will guarantee you’re on the right track.
Here’s what you’ll need to make this scrumptious egg salad:
- 12 large eggs, hard-boiled, peeled and cut into sixths
- 1/2 medium red onion, chopped
- 1 stalk celery & leaves, chopped
- 1/2 cup plain yogurt or 1/2 cup mayonnaise (choose your favorite)
- 2 tablespoons chopped fresh dill (because fresh is always better)
- 2 tablespoons whole-grained mustard (adds a nice kick)
- 4 teaspoons freshly squeezed lemon juice (for that zing)
- 2 teaspoons kosher salt
- Pepper to taste (don’t skip this part)
Now, let’s talk about some other considerations when it comes to these ingredients. First off, if you’re not a fan of red onion, you could swap it out for green onions or even leave it out entirely.
The celery adds a great crunch, but if you’re not into it, feel free to omit it or substitute with something else crunchy, like diced pickles.
And for the mayonnaise versus yogurt debate? Honestly, it’s about personal preference; yogurt gives it a lighter feel, while mayonnaise is the classic choice. You could even do half and half if you’re feeling adventurous.
Just remember, the goal is to create a salad that makes your taste buds do a happy dance, so adjust the flavors to suit your style. Happy cooking!
How to Make Egg Salad
Making egg salad is a breeze, and honestly, it’s one of those recipes that almost feels like magic. To start, gather your ingredients: you’ll need 12 large eggs that have been hard-boiled, peeled, and cut into sixths. I know, it sounds like a lot of eggs, but trust me, they disappear faster than you think.
Once you have your eggs ready, grab a large bowl and toss in 1/2 medium red onion, chopped, and 1 stalk of celery with its leaves, also chopped. The onion gives a nice bite, while the celery adds that perfect crunch. Who doesn’t love a little texture in their food?
Next, it’s time to bring it all together with the creamy goodness. You can choose between 1/2 cup of plain yogurt or 1/2 cup of mayonnaise—whichever you prefer. Personally, I love the lightness of yogurt, but mayonnaise is a classic for a reason.
Add 2 tablespoons of chopped fresh dill for that fresh herb flavor, and then mix in 2 tablespoons of whole-grained mustard. This is where the magic happens; the mustard adds a kick that elevates the whole dish. Don’t forget the zing from 4 teaspoons of freshly squeezed lemon juice and 2 teaspoons of kosher salt.
Give it all a good stir, then gently fold in the eggs. Be careful not to mash them up; we want those lovely egg pieces to stay intact. Finally, season with pepper to taste. Now, doesn’t that sound delicious?
Once everything is combined, you’re ready for the fun part—serving it up. You can spread this delightful egg salad on your favorite bread for a sandwich, or serve it on a bed of greens with some fresh tomatoes. It’s versatile, so feel free to get creative.
And if you’re anything like me, you might find yourself sneaking spoonfuls straight from the bowl before the salad even makes it to the table. Who could blame you? It’s just that good. Enjoy the process, and remember, a little mess in the kitchen just means you’re having fun.
Egg Salad Substitutions & Variations
If you’re looking to switch things up with your egg salad, there are plenty of substitutions and variations to explore. Instead of mayonnaise, I often use Greek yogurt for a lighter option or even avocado for creaminess.
For added flavor, try mixing in diced pickles, capers, or even a splash of hot sauce. You can also swap out fresh dill for chives or parsley, depending on what’s on hand.
If you want a crunch, add nuts or seeds. Experimenting with different spices like paprika or curry powder can bring a unique twist.
Enjoy creating your perfect egg salad!
What to Serve with Egg Salad
What pairs well with egg salad to enhance your meal? I love serving it on toasted whole grain bread for a delightful sandwich. Crisp lettuce and ripe tomato add brightness, while a sprinkle of paprika gives it a nice kick.
If I want something lighter, I’ll serve it in lettuce wraps or alongside a mixed greens salad, topped with a tangy vinaigrette.
For a heartier option, a side of potato chips or crunchy pickles complements the creaminess of the egg salad perfectly.
You can’t go wrong with fresh fruit either—sliced cucumbers or juicy grapes make a revitalizing addition!
Additional Tips & Notes
While preparing egg salad, I always keep a few extra tips in mind to enhance the flavor and texture. First, I love adding a pinch of smoked paprika for a subtle smokiness.
If you’re feeling adventurous, try incorporating diced pickles or relish for a tangy crunch. For creaminess, I sometimes swap in Greek yogurt for a healthier twist.
Don’t forget to let the salad chill in the fridge for at least an hour; the flavors meld beautifully. Finally, taste as you go—adjusting the seasoning guarantees it’s just right.
These little tweaks really elevate my egg salad experience!