Ingredients with Measurements:
- 6 hard-boiled eggs, peeled and chopped
- 1/2 cup diced salami
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 1/4 cup diced pickles
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a large bowl, combine the chopped hard-boiled eggs, diced salami, red onion, celery, and pickles.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, and chopped parsley.
3. Pour the dressing over the egg and salami mixture and stir until everything is evenly coated.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Refrigerate for at least 30 minutes before serving.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 5g
Protein: 13g
Substitutions for ingredients:
- Instead of salami, you can use ham, bacon, or prosciutto.
- Instead of red onion, you can use white or yellow onion.
- Instead of celery, you can use bell peppers or cucumber.
- Instead of pickles, you can use capers or olives.
Variations:
- Add chopped tomatoes or avocado for extra flavor and nutrition.
- Use Greek yogurt instead of mayonnaise for a healthier option.
- Add a splash of hot sauce or Worcestershire sauce for a spicy kick.
Tips and tricks:
- Make sure to chop all the ingredients into small pieces for a consistent texture.
- Use a fork to mash the egg yolks slightly for a creamier texture.
- Serve the salad on a bed of lettuce or in a sandwich for a complete meal.
Storage instructions:
Store any 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 in a large bowl or on a platter with some fresh parsley or sliced salami on top for garnish.
Garnishes:
Fresh parsley, sliced salami, or chopped chives.
Pairings:
This salad pairs well with crusty bread, crackers, or a side of fruit.
Suggested side dishes:
Fruit salad, roasted vegetables, or a side of soup.
Troubleshooting advice:
If the salad is too dry, add more mayonnaise or a splash of olive oil. If it is too wet, add more chopped eggs or salami.
Food safety advice:
Make sure to refrigerate the salad for at least 30 minutes before serving to prevent any foodborne illnesses.
Food history:
Egg salad has been a popular dish in the United States since the early 1900s. It was often served as a sandwich filling for lunch or as a side dish for picnics and potlucks.
Flavor profiles:
This salad is savory, salty, and slightly tangy from the pickles and Dijon mustard.
Serving suggestions:
Serve the salad as a sandwich filling, on a bed of lettuce, or as a side dish for a picnic or potluck.
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