Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon prepared horseradish (Kren)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives
Special equipment needed: None
Step-by-step instructions:
1. In a medium bowl, combine the chopped eggs, mayonnaise, Dijon mustard, horseradish, salt, and black pepper. Mix well.
2. Add the chopped chives and stir to combine.
3. Taste and adjust seasoning as needed.
4. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Serve chilled
Serving size:
Makes 4 servings
Nutritional information:
Calories per serving: 160
Fat per serving: 14g
Protein per serving: 6g
Carbohydrates per serving: 1g
Fiber per serving: 0g
Sugar per serving: 0g
Substitutions for ingredients:
- Greek yogurt can be used instead of mayonnaise for a healthier option.
- Whole-grain mustard can be used instead of Dijon mustard.
- Freshly grated horseradish can be used instead of prepared horseradish.
Variations:
- Add chopped celery or pickles for extra crunch.
- Use smoked paprika instead of black pepper for a smoky flavor.
- Add crumbled bacon for a savory twist.
Tips and tricks:
- Use a pastry blender or potato masher to chop the eggs quickly and evenly.
- For a creamier texture, mash the eggs with a fork before adding the other ingredients.
- To make ahead, prepare the egg salad up to 24 hours in advance and store in an airtight container in the refrigerator.
Storage instructions:
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
None
Presentation ideas:
Serve the egg salad on a bed of lettuce or in a sandwich.
Garnishes:
Garnish with additional chopped chives or paprika.
Pairings:
Serve with crackers, bread, or vegetables.
Suggested side dishes:
- Potato salad
- Coleslaw
- Grilled vegetables
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or Greek yogurt.
- If the egg salad is too salty, add a squeeze of lemon juice or a pinch of sugar.
Food safety advice:
- Make sure to refrigerate the egg salad promptly after preparing.
- Do not leave the egg salad at room temperature for more than 2 hours.
Food history:
Egg salad is a classic dish that has been enjoyed for generations. It is believed to have originated in the United States in the early 1900s.
Flavor profiles:
Creamy, tangy, and slightly spicy.
Serving suggestions:
Serve as a sandwich, on crackers, or as a side dish.
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