Best Egg Salad Recipe
Best Egg Salad Recipe
Table of Contents
Best Egg Salad Recipe
Discover the best egg salad recipe that is creamy, flavorful, and perfect for sandwiches, wraps, or as a dip. This classic dish combines simple ingredients to create a satisfying meal that is quick and easy to prepare.
Description
The best egg salad recipe is a timeless favorite for a reason. Packed with protein, creamy textures, and subtle tangy flavors, this recipe is both comforting and versatile. Whether you’re packing lunch, preparing a quick snack, or looking for a protein rich addition to your salad, this dish delivers.
In this Best Egg Salad Recipe, perfectly hard boiled eggs are combined with a luscious blend of mayonnaise, mustard, and fresh herbs. The addition of finely chopped celery adds crunch, while a touch of paprika brings subtle warmth. The flavors meld together to create a dish that’s as nutritious as it is delicious.
Not only is this recipe easy to customize to your taste, but it also makes an excellent meal prep option. With a preparation time of just 10 minutes and minimal cleanup, you’ll have a versatile dish ready in no time. Perfect for sandwiches, crackers, or even as a topping for greens, this egg salad is bound to become a staple in your kitchen.
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped fresh parsley (optional)
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Optional: a squeeze of fresh lemon juice for added tang
Instructions:
- Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover them with water, about 1 inch above the eggs. Bring to a boil over medium high heat. Once the water reaches a rolling boil, turn off the heat and cover the saucepan. Let the eggs sit for 10 minutes.
- Cool and peel the eggs: Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs under running water to remove the shells easily.
- Prepare the base: In a medium sized mixing bowl, combine mayonnaise, Dijon mustard, yellow mustard, paprika, and lemon juice (if using). Mix until smooth.
- Chop the eggs: Dice the peeled eggs into small chunks. Add them to the bowl with the mayonnaise mixture.
- Add crunch and flavor: Gently fold in the chopped celery and parsley. Season with salt and pepper to taste.
- Combine: Mix everything together until the eggs are evenly coated with the creamy dressing.
- Serve: Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy on sandwiches, crackers, or as a topping for greens.
Notes:
- For a lighter version, use Greek yogurt or a mix of yogurt and mayonnaise.
- Add chopped pickles or pickle relish for extra tang.
- Adjust the mustard ratio to suit your taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a more flavorful twist, add a pinch of cayenne pepper or smoked paprika.
Best Egg Salad Recipe
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon yellow mustard
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped fresh parsley optional
- 1/4 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Optional: a squeeze of fresh lemon juice for added tang
Instructions
- Hard boil the eggs: Place the eggs in a single layer in a saucepan and cover them with water, about 1 inch above the eggs. Bring to a boil over medium high heat. Once the water reaches a rolling boil, turn off the heat and cover the saucepan. Let the eggs sit for 10 minutes.
- Cool and peel the eggs: Transfer the eggs to a bowl of ice water and let them cool for 5 minutes. Peel the eggs under running water to remove the shells easily.
- Prepare the base: In a medium sized mixing bowl, combine mayonnaise, Dijon mustard, yellow mustard, paprika, and lemon juice (if using). Mix until smooth.
- Chop the eggs: Dice the peeled eggs into small chunks. Add them to the bowl with the mayonnaise mixture.
- Add crunch and flavor: Gently fold in the chopped celery and parsley. Season with salt and pepper to taste.
- Combine: Mix everything together until the eggs are evenly coated with the creamy dressing.
- Serve: Serve immediately or chill in the refrigerator for 30 minutes to allow the flavors to meld. Enjoy on sandwiches, crackers, or as a topping for greens.
Notes
- For a lighter version, use Greek yogurt or a mix of yogurt and mayonnaise.
- Add chopped pickles or pickle relish for extra tang.
- Adjust the mustard ratio to suit your taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a more flavorful twist, add a pinch of cayenne pepper or smoked paprika.
