Ingredients with Measurements:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped celery
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh parsley
Special Equipment Needed:
- Large pot
- Mixing bowl
- Fork or potato masher
- Rubber spatula
Step-by-Step Instructions:
1. Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over high heat.
2. Once the water is boiling, turn off the heat and cover the pot with a lid. Let the eggs sit in the hot water for 10 minutes.
3. After 10 minutes, drain the hot water and rinse the eggs with cold water to cool them down.
4. Peel the eggs and chop them into small pieces.
5. In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix well with a fork or potato masher.
6. Add the chopped celery, red onion, and parsley to the egg mixture. Mix well with a rubber spatula.
7. Taste the egg salad and adjust the seasoning as needed.
8. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water
Serving size:
- Makes 4 servings
Nutritional information:
- Calories per serving: 190
- Fat per serving: 16g
- Protein per serving: 8g
- Carbohydrates per serving: 2g
- Fiber per serving: 0g
- Sugar per serving: 1g
Substitutions for ingredients:
- Greek yogurt can be used instead of mayonnaise for a healthier option.
- Yellow mustard can be used instead of Dijon mustard.
- Green onions can be used instead of red onions.
- Dill can be used instead of parsley.
Variations:
- Add chopped pickles or pickle relish for a tangy flavor.
- Add chopped bacon for a smoky flavor.
- Add chopped avocado for a creamy texture.
Tips and Tricks:
- Use fresh eggs for best results.
- Let the eggs cool down completely before peeling them.
- Chop the ingredients finely for a better texture.
- Refrigerate the egg salad for at least 30 minutes before serving for best flavor.
Storage Instructions:
- Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Egg salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the egg salad on a bed of lettuce or in a sandwich.
Garnishes:
- Sprinkle chopped parsley or paprika on top of the egg salad for a pop of color.
Pairings:
- Serve the egg salad with crackers or sliced bread.
Suggested Side Dishes:
- Potato chips or French fries.
Troubleshooting Advice:
- If the egg salad is too dry, add more mayonnaise or Greek yogurt.
- If the egg salad is too wet, add more chopped eggs.
Food Safety Advice:
- Store the egg salad in the refrigerator at all times.
- Do not leave the egg salad at room temperature for more than 2 hours.
Food History:
- Egg salad has been a popular dish in the United States since the early 1900s.
Flavor Profiles:
- Creamy, tangy, and savory.
Serving Suggestions:
- Serve the egg salad as a sandwich filling, on crackers, or on a bed of lettuce.
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