Classic Egg Salad
Prep Time: 30 minutes | Cook Time: 11 minutes | Total Time: Approximately 45 minutes | Serves: 4
So simple, yet so delicious. This classic egg salad is not decked out with all sorts of interesting ingredients because it doesn’t need them. Just a few super-flavorful ingredients make this absolutely amazing! It’s creamy. It’s slightly tangy. It’s a perfect balance of flavor and textures.
I’m so glad I have learned to make this salad. I grew up skipping over it at family reunions. It looked suspicious as a kid, and eggs were not a favorite food growing up anyway. Isn’t it funny how food perceptions change as you grow older?
I enjoyed this fresh, right from the bowl. All I needed was a spoon.
If you want to make this low carb, use ¼ cup avocado mayonnaise instead of “real” mayo. Still delicious! I like Duke’s and Blue Plate brands for regular mayonnaise.
Stir your Greek yogurt if liquid has accumulated on the top after opening. It will separate sometimes, so just give it a quick stir.
Mustard is another one of those flavors I just didn’t like as a kid. Obviously, I outgrew that one. I love Boar’s Head Delicatessen Style grainy mustard in this egg salad. Lots of people use Dijon, which is good, too, but I love a little extra “oomph” the Boar’s Head offers.
Some other additions that you might enjoy are chopped green onions, finely diced red onion, or finely diced celery.
If you like egg salad, try this recipe and let me know. Chances are, you’ve got most, if not all, these ingredients in your fridge and pantry.
Classic Egg Salad
Ingredients
- 8 eggs
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 1 1/2-2 teaspoons grainy/stone-ground mustard
- 1 tablespoon fresh chives, sliced thinly
- 1/2 teaspoon lemon juice, fresh or bottled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
Instructions
For the hard-boiled eggs:
- Place the eggs in a small sauce pan that has a lid. Cover with enough cold water to cover by an inch.
- Place the sauce pan, uncovered, over high heat and bring to a boil.
- While waiting for the water to boil, make an ice bath: In a medium-size bowl, add 4 cups of water and enough ice cubes to keep ice from melting. Keep aside for eggs until they’ve finished cooking.
- Once the water is beginning to boil, turn off the heat, leave the sauce pan on the stove burner, and cover. Allow to sit for 11 minutes.
- When 11 minutes are up, use a slotted spoon and remove the eggs from the sauce pan and carefully place them in the ice bath.
- If using the eggs immediately for egg salad, allow them to cool in the ice bath for 10 to 15 minutes. If using the eggs for another time, allow them to cool for 10 minutes, then remove from ice bath and store covered in the refrigerator for up to a week.
For the Egg Salad:
- In a medium bowl, add the mayonnaise, yogurt, mustard, chives, lemon juice, and dry seasonings. Stir well to combine.
- Carefully peel the eggs. Run them under a stream of water to be sure all tiny pieces of shells are removed. Place them onto a paper towel.
- Chop all the eggs into ½” dice or smaller and place in the bowl with the mayonnaise mixture.
- Taste for seasonings like salt, lemon juice, and mustard. (I like mine on the salty side, so I add more like 1 whole teaspoon to the whole recipe.)
- You can serve this straight from a pretty bowl, or on whole grain bread with lettuce and tomato.
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