Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup piccalilli
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Mixing bowl
- Spoon or spatula
Step-by-step instructions:
1. In a mixing bowl, combine the chopped eggs, piccalilli, mayonnaise, Dijon mustard, salt, and black pepper.
2. Mix well until all ingredients are evenly distributed.
3. Add the chopped parsley and mix again.
4. Taste and adjust seasoning if needed.
5. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: N/A
Temperature:
- Serve chilled or at room temperature.
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 190
- Total fat: 16g
- Saturated fat: 3.5g
- Cholesterol: 215mg
- Sodium: 630mg
- Total carbohydrates: 5g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 7g
Substitutions for ingredients:
- Instead of piccalilli, you can use relish or chopped pickles.
- You can use Greek yogurt instead of mayonnaise for a healthier option.
- You can use any type of mustard you prefer.
Variations:
- Add chopped celery, red onion, or bell pepper for extra crunch.
- Use this egg salad as a filling for sandwiches or wraps.
- Top with crumbled bacon or chopped scallions for added flavor.
Tips and tricks:
- To make perfect hard-boiled eggs, place them in a pot of cold water and bring to a boil. Once boiling, turn off the heat and let the eggs sit in the hot water for 10-12 minutes before cooling in an ice bath.
- Make sure to chop the eggs into small, bite-sized pieces for the best texture.
- This egg salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover 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 as a dip with crackers or vegetables.
Garnishes:
- Garnish with additional chopped parsley or a sprinkle of paprika.
Pairings:
- Serve with crusty bread or crackers for a light lunch or snack.
Suggested side dishes:
- Serve with a side of fresh fruit or a small salad for a complete meal.
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or piccalilli to moisten it.
- If the egg salad is too wet, add more chopped eggs to absorb the excess moisture.
Food safety advice:
- Make sure to store the egg salad in the refrigerator and discard any leftovers that have been sitting out at room temperature for more than 2 hours.
Food history:
- Piccalilli is a British relish made from chopped pickled vegetables, such as cauliflower, onions, and gherkins.
Flavor profiles:
- This egg salad has a tangy and slightly sweet flavor from the piccalilli, with a creamy and savory base from the mayonnaise and Dijon mustard.
Serving suggestions:
- Serve as a light lunch or snack, or as a side dish for a summer barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A