Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Mixing bowl
- Spoon or spatula
- Cutting board
- Knife
Step-by-step instructions:
1. In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, sour cream, Dijon mustard, chopped fresh dill, chopped fresh chives, salt, and black pepper.
2. Mix all the ingredients together until well combined.
3. Taste and adjust seasoning as needed.
4. Chill the egg salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 180
- Fat per serving: 16g
- Protein per serving: 7g
- Carbohydrates per serving: 2g
- Sugar per serving: 1g
- Sodium per serving: 300mg
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Chopped fresh parsley can be substituted for dill or chives.
Variations:
- Add diced celery or onion for extra crunch.
- Add a splash of hot sauce for a spicy kick.
- Use avocado instead of mayonnaise for a healthier option.
Tips and tricks:
- Use a fork to mash the eggs for a creamier texture.
- Don't overmix the ingredients to avoid a mushy texture.
- Add the salt and pepper gradually to avoid over-seasoning.
Storage instructions:
- Store the egg salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve chilled.
Presentation ideas:
- Serve the egg salad on a bed of lettuce or in a sandwich.
Garnishes:
- Sprinkle chopped fresh herbs on top of the egg salad.
Pairings:
- Serve with crackers or toasted bread.
Suggested side dishes:
- Fresh fruit salad
- Grilled vegetables
Troubleshooting advice:
- If the egg salad is too dry, add more mayonnaise or sour cream.
- If the egg salad is too wet, add more chopped eggs.
Food safety advice:
- Make sure to properly store the egg salad in the refrigerator to avoid foodborne illness.
Food history:
- Egg salad has been a popular dish in America since the early 1900s.
Flavor profiles:
- Creamy, tangy, and herbaceous.
Serving suggestions:
- Serve as a sandwich or on a bed of lettuce.
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Region: Polish