Simple Egg Salad Recipe with Mayonnaise
This simple egg salad recipe is perfect for a quick lunch, a light snack, or a tasty addition to sandwiches. It's incredibly easy to make, requiring minimal ingredients and preparation time. Let's dive into this delicious and versatile recipe!
Ingredients You'll Need:
- 6 large eggs: The foundation of our egg salad! Make sure they're fresh.
- 1/2 cup mayonnaise: Choose your favorite brand. The richness of the mayonnaise will greatly influence the final taste.
- 1 tablespoon yellow mustard: Adds a tangy kick. Dijon mustard works well too!
- 1/4 cup finely chopped celery: For a pleasant crunch and subtle flavor.
- 1/4 cup finely chopped red onion: Adds a bit of bite and visual appeal. If you prefer a milder flavor, use less or omit completely.
- Salt and freshly ground black pepper: To taste. Adjust according to your preference.
- Optional additions: Consider adding chopped pickles, hard-boiled egg whites for extra protein, paprika for a vibrant color, or fresh herbs like chives or dill for an extra layer of flavor.
Step-by-Step Instructions:
- Hard-boil the eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat and let sit, covered, for 10-12 minutes. This ensures perfectly cooked yolks. Immediately transfer the eggs to an ice bath to stop the cooking process and make them easier to peel.
- Peel and chop the eggs: Once cooled, peel the eggs carefully and chop them into small, roughly even pieces. You can use a knife or a potato masher, depending on your desired texture. Finely chopped creates a smoother salad, while larger chunks provide a more rustic feel.
- Combine ingredients: In a medium bowl, gently combine the chopped eggs, mayonnaise, mustard, celery, and red onion.
- Season and mix: Add salt and pepper to taste. Mix everything thoroughly until well combined.
- Chill (optional): For best results, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is not strictly necessary but enhances the overall taste.
- Serve and enjoy: Your simple egg salad is ready! Serve it on bread, crackers, lettuce cups, or enjoy it as a standalone dish.
Tips and Variations:
- For a creamier texture: Use full-fat mayonnaise.
- For a tangier flavor: Add a squeeze of lemon juice or a dash of white wine vinegar.
- Spice it up: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
- Make it ahead: This egg salad can be made up to 2 days in advance. Store it in an airtight container in the refrigerator.
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