Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 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 celery
- 1/4 cup chopped red onion
- 1 tablespoon chopped fresh parsley
Special equipment needed:
- Mixing bowl
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. In a mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix well.
2. Add the chopped eggs, celery, red onion, and parsley to the bowl. Mix until all ingredients are well combined.
3. Taste the egg salad and adjust the seasoning as needed.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. Serve the egg salad chilled.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Refrigerate the egg salad before serving.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 190
Fat: 16g
Saturated Fat: 3g
Cholesterol: 280mg
Sodium: 360mg
Carbohydrates: 2g
Protein: 9g
Substitutions for ingredients:
- Greek yogurt can be used instead of mayonnaise for a healthier option.
- Green onions can be used instead of red onions for a milder flavor.
- Dill can be used instead of parsley for a different flavor.
Variations:
- Add chopped pickles or relish for a tangy flavor.
- Add chopped bacon for a smoky flavor.
- Add chopped jalapenos for a spicy kick.
Tips and tricks:
- Use a fork to mash the eggs for a creamier texture.
- Make sure the eggs are fully cooled before chopping them.
- Add the mayonnaise mixture to the eggs gradually to avoid making the salad too wet.
Storage instructions:
Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This 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:
Garnish with chopped parsley or paprika.
Pairings:
Serve with crackers or bread.
Suggested side dishes:
Serve with a side salad or fruit.
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:
- Make sure the eggs are fully cooked before using them in the salad.
- Store the egg salad in the refrigerator and discard any leftovers after 3 days.
Food history:
Egg salad has been a popular dish in the United States since the early 1900s.
Flavor profiles:
This egg salad has a creamy and tangy flavor with a hint of freshness from the parsley.
Serving suggestions:
Serve the egg salad as a sandwich or on a bed of lettuce.
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