Ingredients with Measurements:
- 4 hard-boiled eggs, peeled and chopped
- 1/2 cup cooked shrimp, peeled and deveined
- 1/2 cup lump crab meat
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
Special equipment needed:
- Mixing bowl
- Whisk
- Serving bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together mayonnaise, Dijon mustard, lemon juice, salt, and black pepper until well combined.
2. Add chopped hard-boiled eggs, cooked shrimp, and lump crab meat to the mixing bowl. Gently fold the ingredients together until they are coated with the dressing.
3. Add chopped parsley and green onions to the mixing bowl. Gently fold them into the salad.
4. Transfer the Egg Neptune Salad to a serving bowl.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
N/A
Serving size:
4 servings
Nutritional information:
Calories: 220
Fat: 17g
Saturated Fat: 3g
Cholesterol: 250mg
Sodium: 500mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 1g
Protein: 15g
Substitutions for ingredients:
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
- Instead of Dijon mustard, you can use yellow mustard or whole-grain mustard.
- Instead of lemon juice, you can use lime juice or white wine vinegar.
- Instead of parsley, you can use cilantro or dill.
- Instead of green onions, you can use chives or red onions.
Variations:
- Add diced avocado for a creamier texture.
- Add diced celery for a crunchier texture.
- Add diced red bell pepper for a pop of color.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- To make hard-boiled eggs, place eggs in a saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes. Drain and rinse with cold water.
- To cook shrimp, bring a pot of salted water to a boil. Add shrimp and cook for 2-3 minutes, or until pink and opaque. Drain and rinse with cold water.
- To cook crab meat, steam or boil for 5-7 minutes, or until heated through.
- To make the salad ahead of time, store the dressing and chopped ingredients separately in the refrigerator. Mix together just before serving.
Storage instructions:
Store Egg Neptune Salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Serve Egg Neptune Salad on a bed of lettuce or mixed greens. Garnish with lemon wedges and additional chopped parsley.
Garnishes:
- Lemon wedges
- Chopped parsley
- Chopped green onions
- Paprika
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Crusty bread or crackers
Suggested side dishes:
- Grilled vegetables, such as asparagus or zucchini
- Roasted potatoes or sweet potatoes
- Rice pilaf or quinoa salad
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the salad is too dry, add more mayonnaise or dressing to moisten it.
Food safety advice:
- Make sure to cook the shrimp and crab meat to the appropriate temperature to avoid foodborne illness.
- Store Egg Neptune Salad in the refrigerator and discard any leftovers after 2 days.
Food history:
Egg Neptune Salad is a classic seafood salad that dates back to the early 1900s. It was named after the Roman god of the sea, Neptune, and typically features hard-boiled eggs, shrimp, and crab meat.
Flavor profiles:
Egg Neptune Salad is creamy, tangy, and savory. It has a mild seafood flavor with hints of lemon and Dijon mustard.
Serving suggestions:
Serve Egg Neptune Salad as a light lunch or dinner. It also makes a great appetizer or side dish for a seafood feast.
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