Ingredients with Measurements:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 tablespoon white wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh chives
- 4 cups mixed greens
Special equipment needed:
- Medium saucepan
- Mixing bowl
- Whisk
- Slotted spoon
Step-by-step instructions:
1. Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat.
2. Once the water is boiling, reduce the heat to low and simmer for 10 minutes.
3. Remove the eggs from the saucepan with a slotted spoon and place them in a bowl of ice water to cool.
4. Once the eggs are cool, peel them and chop them into bite-sized pieces.
5. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, honey, white wine vinegar, salt, and black pepper.
6. Add the chopped tarragon and chives to the mixing bowl and stir to combine.
7. Add the chopped eggs to the mixing bowl and stir until the eggs are coated in the dressing.
8. Serve the egg salad on a bed of mixed greens.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Boil the eggs in water over high heat and then simmer over low heat.
Serving size:
- Serves 4
Nutritional information:
- Calories: 230
- Fat: 19g
- Carbohydrates: 5g
- Protein: 9g
Substitutions for ingredients:
- Greek yogurt can be substituted for mayonnaise.
- Red wine vinegar can be substituted for white wine vinegar.
- Fresh dill can be substituted for tarragon.
Variations:
- Add diced celery or red onion for extra crunch.
- Substitute bacon bits for the tarragon and chives for a different flavor profile.
Tips and tricks:
- Use a slotted spoon to remove the eggs from the saucepan to prevent them from breaking.
- Chill the egg salad in the refrigerator for at least 30 minutes before serving for best results.
Storage instructions:
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Egg salad should not be reheated.
Presentation ideas:
- Serve the egg salad on a bed of mixed greens for a colorful presentation.
Garnishes:
- Sprinkle chopped chives or tarragon on top of the egg salad for a pop of color.
Pairings:
- Serve with a side of crusty bread or crackers.
Suggested side dishes:
- Fresh fruit salad or roasted vegetables.
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or Greek yogurt to the dressing.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Make sure the eggs are fully cooked before serving.
Food history:
- The origin of egg salad is unclear, but it has been a popular dish in the United States since the early 1900s.
Flavor profiles:
- Creamy, tangy, and herbaceous.
Serving suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
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