Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup mayonnaise
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh perilla leaves
- 1/4 cup chopped celery
- 1/4 cup chopped red onion
Special Equipment Needed:
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-Step Instructions:
1. In a mixing bowl, whisk together the mayonnaise, dijon mustard, apple cider vinegar, salt, and black pepper.
2. Add the chopped hard-boiled eggs, perilla leaves, celery, and red onion to the mixing bowl.
3. Gently fold the ingredients together until well combined.
4. Cover the mixing bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Refrigerate for at least 30 minutes before serving.
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 24g
- Cholesterol: 240mg
- Sodium: 490mg
- Total carbohydrates: 5g
- Protein: 11g
Substitutions for ingredients:
- Perilla leaves can be substituted with basil or mint leaves.
- Celery can be substituted with chopped cucumber or bell pepper.
- Red onion can be substituted with chopped scallions or shallots.
Variations:
- Add chopped cooked bacon for a smoky flavor.
- Use Greek yogurt instead of mayonnaise for a healthier option.
- Add chopped pickles or capers for a tangy twist.
Tips and Tricks:
- To make perfect hard-boiled eggs, place eggs in a pot and cover with cold water. Bring to a boil, then remove from heat and let sit for 10 minutes before peeling.
- For a creamier salad, mash some of the egg yolks into the dressing before adding the chopped eggs.
Storage Instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- This salad is best served cold and does not need to be reheated.
Presentation Ideas:
- Serve the salad on a bed of lettuce or perilla leaves.
- Garnish with additional chopped perilla leaves or chopped fresh herbs.
Garnishes:
- Chopped perilla leaves or fresh herbs.
Pairings:
- Serve with crusty bread or crackers.
Suggested Side Dishes:
- Grilled vegetables or a simple green salad.
Troubleshooting Advice:
- If the salad is too dry, add more mayonnaise or a splash of apple cider vinegar.
Food Safety Advice:
- Keep the salad refrigerated until ready to serve.
- Do not leave the salad at room temperature for more than 2 hours.
Food History:
- Perilla leaves are a popular ingredient in Korean cuisine and are known for their unique flavor and aroma.
Flavor Profiles:
- The salad has a creamy and tangy dressing with a fresh and herbaceous flavor from the perilla leaves.
Serving Suggestions:
- Serve as a light lunch or as a side dish for a summer barbecue.
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Region: Korean