Ingredients with Measurements:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Special equipment needed:
- Large pot
- Mixing bowl
- Fork or potato masher
- Plastic wrap or container with lid
Step-by-step instructions:
- Place the eggs in a large pot and cover with cold water. Bring to a boil over high heat.
- Once boiling, turn off the heat and cover the pot. Let the eggs sit in the hot water for 10 minutes.
- Drain the hot water and immediately run cold water over the eggs to cool them down.
- Peel the eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, parsley, salt, black pepper, and paprika.
- Use a fork or potato masher to mash the mixture until it reaches your desired consistency.
- Cover the bowl with plastic wrap or transfer the egg salad to a container with a lid and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
5. Temperature:
- Boiling water
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Total fat: 15g
- Cholesterol: 280mg
- Sodium: 360mg
- Total carbohydrates: 1g
- Protein: 9g
Substitutions for ingredients:
- Greek yogurt can be substituted for mayonnaise.
- Yellow mustard can be substituted for Dijon mustard.
- Chives can be substituted for parsley.
Variations:
- Add chopped celery or onion for extra crunch.
- Use smoked paprika for a smoky flavor.
- Add a splash of vinegar for tanginess.
Tips and tricks:
- Use older eggs for easier peeling.
- Mash the egg salad with a fork or potato masher for a chunky texture.
- Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld together.
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 the egg salad on a bed of lettuce or in a sandwich.
Garnishes:
- Sprinkle chopped parsley or paprika on top of the egg salad.
Pairings:
- Serve the egg salad with crackers or bread.
Suggested side dishes:
- Potato salad or coleslaw would pair well with egg salad.
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:
- Always refrigerate egg salad promptly and discard any leftovers that have been left 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 slightly spicy.
Serving suggestions:
- Serve the egg salad as a sandwich filling or as a dip with crackers or vegetables.
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