Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon capers, drained and chopped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Mixing bowl
- Fork or whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chopped dill, and chopped capers.
2. Mix well until all ingredients are evenly distributed.
3. Season with salt and black pepper, and mix again.
4. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 190
- Total fat: 16g
- Saturated fat: 3.5g
- Cholesterol: 280mg
- Sodium: 420mg
- Total carbohydrate: 1g
- Dietary fiber: 0g
- Sugars: 0g
- Protein: 10g
Substitutions for ingredients:
- Greek yogurt can be substituted for mayonnaise for a healthier option.
- Fresh parsley or chives can be substituted for dill.
- Pickles can be substituted for capers.
Variations:
- Add diced celery or red onion for extra crunch and flavor.
- Top with sliced avocado or tomato for a colorful and nutritious twist.
- Use this egg salad as a filling for sandwiches or wraps.
Tips and tricks:
- To make hard-boiled eggs, place eggs in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes. Drain and rinse with cold water to stop the cooking process.
- Use a fork or potato masher to mash the eggs for a smoother texture.
- For a creamier egg salad, add more mayonnaise or Greek yogurt.
Storage instructions:
- Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Egg salad is best served cold and should not be reheated.
Presentation ideas:
- Serve on a bed of lettuce or mixed greens for a colorful and nutritious salad.
- Garnish with additional capers or fresh dill.
Garnishes:
- Capers
- Fresh dill
Pairings:
- Serve with crackers or toasted bread for a light lunch or snack.
Suggested side dishes:
- Fresh fruit
- Vegetable sticks
- Soup
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or Greek yogurt.
- If the egg salad is too salty, add more chopped hard-boiled eggs or a splash of lemon juice.
Food safety advice:
- Make sure to refrigerate the egg salad promptly after making it and do not leave it out at room temperature for more than 2 hours.
Food history:
- Egg salad is a classic American dish that has been around for decades. It is often served as a sandwich filling or as a side dish.
Flavor profiles:
- Creamy
- Tangy
- Savory
- Salty
Serving suggestions:
- Serve as a light lunch or snack.
- Use as a filling for sandwiches or wraps.
- Serve as a side dish at a picnic or barbecue.
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