Egg Salad Recipe

Cynthia May

2 min read

·

20-01-2025

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Egg salad. Sounds simple, right? But a truly great egg salad, the kind that transcends mere lunchtime filler and becomes a culinary delight? That requires a bit more finesse. This recipe isn't your grandmother's egg salad (unless your grandmother was a culinary genius, in which case, hats off to her!). This is a refined, flavorful take on a classic, perfect for sandwiches, crackers, or even a light meal on its own.

Ingredients:

• 6 large eggs: The foundation of our masterpiece. Use the freshest eggs you can find for the best flavor and texture.
• 1/4 cup mayonnaise: Choose a high-quality mayonnaise for a richer, creamier result. Consider using a brand with a slightly tangier flavor profile.
• 2 tablespoons Dijon mustard: Adds a subtle bite and complexity that elevates the simple egg salad.
• 1 tablespoon finely chopped celery: Provides a pleasant crunch and refreshing counterpoint to the richness of the eggs and mayonnaise.
• 1 tablespoon finely chopped red onion: Adds a touch of sweetness and a vibrant color.
• 1 tablespoon chopped fresh dill: This herb brings a burst of freshness and a slightly herbaceous note.
• Salt and freshly ground black pepper: Seasoning to taste is crucial for a balanced flavor profile.

Instructions:

1. Hard-boil the eggs: Gently place the eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring the water to a rolling boil, then immediately remove from the heat and cover the pan. Let the eggs sit in the hot water for 10-12 minutes for perfectly cooked yolks. Drain the hot water and run cold water over the eggs until they are cool enough to handle.
2. Peel and chop the eggs: Peel the eggs carefully, avoiding any cracking or crumbling. Once peeled, chop the eggs into small, roughly equal pieces.
3. Combine the ingredients: In a medium-sized bowl, gently combine the chopped eggs, mayonnaise, Dijon mustard, celery, red onion, dill, salt, and pepper. Mix thoroughly but avoid overmixing, which can result in a mushy texture.
4. Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step significantly improves the overall taste and texture. Serve chilled on your favorite bread, crackers, or lettuce cups.

Tips for Success:

• For a richer flavor: Consider adding a tablespoon of finely chopped capers or a squeeze of lemon juice.
• Adjust the seasoning: Taste the egg salad before serving and adjust the salt and pepper accordingly.
• Make it ahead: This egg salad can be made up to two days in advance.

This recipe offers a simple yet sophisticated approach to a classic dish. With a few carefully chosen ingredients and a bit of attention to detail, you can create an egg salad that's truly exceptional. Enjoy!