Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Special equipment needed:
- Mixing bowl
- Fork or whisk
- Spoon
- Knife
- Cutting board
Step-by-step instructions:
1. In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, chives, parsley, salt, black pepper, and paprika. Mix well until all ingredients are evenly distributed.
2. Taste the egg salad and adjust the seasoning as needed.
3. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes (for boiling the eggs)
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories: 190
- Fat: 17g
- Carbohydrates: 1g
- Protein: 8g
Substitutions for ingredients:
- You can use Greek yogurt instead of mayonnaise for a healthier option.
- You can use green onions instead of chives.
- You can use dried herbs instead of fresh herbs.
Variations:
- Add diced celery or pickles for extra crunch.
- Add a splash of lemon juice for a tangy flavor.
- Add a pinch of cayenne pepper for some heat.
Tips and tricks:
- Use a fork or potato masher to mash the eggs for a smoother texture.
- To make peeling the eggs easier, add a teaspoon of baking soda to the boiling water.
- Use a pastry bag or a ziplock bag with the corner snipped off to pipe the egg salad onto bread or crackers for a fancy presentation.
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, so there is no need to reheat it.
Presentation ideas:
- Serve the egg salad on a bed of lettuce or spinach leaves.
- Serve the egg salad in a hollowed-out tomato or avocado.
- Serve the egg salad on toasted bread or crackers.
Garnishes:
- Sprinkle some extra chopped herbs on top of the egg salad.
- Top the egg salad with a sprinkle of paprika or cayenne pepper.
Pairings:
- Serve the egg salad with a side of fresh fruit or vegetables.
- Serve the egg salad with a bowl of soup or a sandwich.
Suggested side dishes:
- Fresh fruit salad
- Grilled vegetables
- Potato chips
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 to refrigerate the egg salad promptly after making it.
- Do not leave the egg salad out at room temperature for more than 2 hours.
Food history:
- Egg salad is a classic American dish that has been around for over a century.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve the egg salad as a sandwich filling or as a dip for crackers or vegetables.
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