Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons ranch seasoning mix
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Mixing bowl
- Spoon or spatula
- Knife and cutting board
Step-by-step instructions:
1. In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, sour cream, ranch seasoning mix, garlic powder, salt, and pepper.
2. Mix well until all ingredients are evenly combined.
3. Add the chopped parsley and mix again.
4. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Refrigerate at 40°F or below
Serving size:
- This recipe serves 4 people
Nutritional information:
- Calories: 210
- Total fat: 19g
- Saturated fat: 5g
- Cholesterol: 240mg
- Sodium: 380mg
- Total carbohydrate: 2g
- Dietary fiber: 0g
- Sugars: 1g
- Protein: 8g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream.
- Dried parsley can be used instead of fresh parsley.
Variations:
- Add chopped celery, green onions, or pickles for extra crunch.
- Use different seasoning mixes such as Italian or Cajun for a different flavor.
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 draining and cooling in ice water.
- For a creamier texture, mash some of the egg yolks with a fork before mixing with the other ingredients.
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 no reheating is necessary.
Presentation ideas:
- Serve on a bed of lettuce or as a sandwich filling.
Garnishes:
- Sprinkle with additional chopped parsley or paprika for color.
Pairings:
- Serve with crackers or bread for a light lunch or snack.
Suggested side dishes:
- Serve with a side of fresh fruit or a small salad.
Troubleshooting advice:
- If the egg salad is too dry, add a little more mayonnaise or sour cream.
- 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.
- Wash hands and utensils thoroughly before and after handling raw eggs.
Food history:
- Egg salad has been a popular dish in the United States since the early 1900s.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as a light lunch or snack.
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