Description
Classic egg salad nestles creamy chopped eggs with tangy mayonnaise between soft bread slices. Fresh herbs and delicate seasoning elevate this simple sandwich to delightful comfort food perfection you’ll savor.
Ingredients
Scale
- 6 eggs (large, hard-boiled and peeled)
- 1/4 cup (60 ml) mayonnaise
- 1 tablespoon chopped fresh chives or parsley
- 1 tablespoon finely chopped red onion (optional)
- 1 teaspoon yellow mustard
- Salt and pepper to taste
Instructions
- Carefully dice the perfectly cooked hard-boiled eggs into rough, uneven chunks and transfer to a spacious mixing vessel.
- Incorporate creamy mayonnaise, tangy mustard, finely minced red onion, and freshly chopped chives or parsley into the egg mixture.
- Delicately fold the ingredients together using a soft spatula, maintaining the eggs’ textural integrity and preventing excessive mashing.
- Enhance the flavor profile by sprinkling kosher salt and freshly ground black pepper, adjusting seasoning to personal preference.
- Optional: Dust the surface with a light sprinkle of vibrant paprika for added visual appeal and subtle warmth.
- Refrigerate the egg salad for approximately 30 minutes, allowing the flavors to meld and intensify before serving.
- Serve chilled as a standalone dish, sandwich filling, or atop crisp lettuce leaves for a refreshing presentation.
Notes
- Avoid over-mixing the eggs to maintain a chunky, rustic texture that keeps the salad interesting and prevents a mushy consistency.
- For a lighter version, swap half the mayonnaise with Greek yogurt to reduce calories while maintaining creaminess.
- Try fresh herbs like dill or tarragon to add unexpected flavor depth and brighten the traditional recipe.
- Store egg salad in an airtight container in the refrigerator for up to 3 days, ensuring maximum freshness and food safety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 270 kcal
- Sugar: 1 g
- Sodium: 320 mg
- Fat: 23 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.1 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 195 mg