Classic Egg Salad
The ultimate comfort food, Classic Egg Salad is creamy, easy to make, and perfect for any occasion. Enjoy it fresh on a sandwich or as a dip. You’ll want to make this delightful recipe tonight!
Equipment
- Frying Pan
- Peeler
- Large Pot
- Chef's Knife
- Cutting Board
- Mixing Bowl
Ingredients
- 6 eggs
- 0.25 cup mayonnaise
- 2 tablespoons red onion minced
- 1 tablespoon parsley leaves minced
- 0.5 stalk celery chopped fine (about 3 tablespoons)
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice
- 0.25 teaspoon salt
- Ground black pepper
Instructions
- 1. Start by placing the eggs in a medium saucepan. Cover them with 1 inch of water, ensuring they are fully submerged. Turn the heat to high and bring the water to a rolling boil.
- 2. Once the water is boiling, remove the pan from heat, cover it with a lid, and let it sit for 10 minutes.
- 3. While the eggs are resting, prepare an ice water bath in a medium bowl by filling it with 1 quart of cold water and adding ice cubes.
- 4. After 10 minutes, carefully transfer the eggs to the ice water bath using a slotted spoon. Let them sit for about 5 minutes.
- 5. Once cooled, gently tap each egg on a hard surface and peel off the shell. Rinse them under cold water to remove any stubborn bits of shell.
- 6. In a medium mixing bowl, combine the diced eggs with the other ingredients: mayonnaise, minced red onion, parsley, chopped celery, Dijon mustard, lemon juice, salt, and black pepper.
- 7. Gently mix all the ingredients together, ensuring the eggs are well coated in the mayonnaise and the flavors are evenly distributed.
- 8. Once combined, taste the mixture and adjust seasoning as needed.
- 9. Finally, transfer the salad into an airtight container. If you're not serving it right away, cover and refrigerate it overnight.
- 10. When you're ready to serve, scoop the Classic Egg Salad onto your favorite bread, crackers, or a bed of fresh greens. Enjoy!
Notes
- Tip 1: Using fresh eggs is key to a great Classic Egg Salad.
- Tip 2: Cooling the eggs in an ice bath is essential to prevent overcooking.
- Tip 3: Don’t skip the lemon juice; it brightens the flavor.
- Tip 4: For extra flavor, consider letting the egg salad sit for a few hours in the fridge before serving.