Egg salad is a classic American dish that is easy to make and perfect for a quick lunch or snack. It’s a simple recipe that only requires a few ingredients, and it’s a great way to use up any leftover hard-boiled eggs. In this article, we’ll be sharing our favorite egg salad recipe along with some tips and tricks to make it even better.
Ingredients
Here’s what you’ll need to make egg salad:
6 large hard-boiled eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon chopped fresh dill
1/4 cup diced celery
1/4 cup diced red onion
Hard-Boiled Eggs
The first step in making egg salad is to hard-boil your eggs. If you’re not sure how to do this, it’s very simple. Just place your eggs in a saucepan and cover them with cold water. Bring the water to a boil, then turn off the heat and let the eggs sit in the hot water for 10-12 minutes. After that, remove the eggs from the water and let them cool completely before peeling.
Mayonnaise and Dijon Mustard
Once your eggs are hard-boiled and peeled, it’s time to start making the egg salad. In a medium bowl, mix together the mayonnaise and Dijon mustard until they are well combined. This will serve as the base for the egg salad and give it a creamy, tangy flavor.
Salt and Pepper
Next, add the salt and black pepper to the mayonnaise mixture. Be careful not to add too much salt, as the eggs will also add some saltiness to the dish. The black pepper will give the egg salad a little bit of a kick and add some depth of flavor.
Fresh Dill
One of the key ingredients in this egg salad recipe is fresh dill. Dill has a bright, herbaceous flavor that pairs perfectly with the eggs and adds a fresh, summery taste. If you don’t have fresh dill, you can use dried dill instead, but the fresh stuff really makes a difference.
Celery and Red Onion
Finally, add the diced celery and red onion to the egg salad mixture. The celery adds some crunch and freshness, while the red onion adds a little bit of bite and sweetness. You can adjust the amount of celery and red onion to taste, but we think 1/4 cup of each is just about perfect.
Instructions
Now that you have all of your ingredients ready, it’s time to assemble the egg salad. Here’s what you need to do:
Chop the hard-boiled eggs into small pieces and add them to the mayonnaise mixture.
Add the fresh dill, celery, and red onion to the bowl and stir everything together until it’s well combined.
Taste the egg salad and adjust the seasoning as needed. You may want to add a little more salt, pepper, or Dijon mustard depending on your preferences.
Refrigerate the egg salad for at least 30 minutes before serving. This will allow the flavors to meld together and make the egg salad even more delicious.
Serve the egg salad on bread, crackers, or lettuce leaves. You can also add some sliced tomatoes or avocado for a little extra flavor and nutrition.
Nutrition
Egg salad is a relatively healthy dish that is high in protein and low in carbs. Here’s a breakdown of the nutritional information for this recipe:
Calories: 218
Protein: 12g
Fat: 18g
Carbs: 3g
Fiber: 1g
Sugar: 1g
Sodium: 407mg
Protein
Eggs are an excellent source of protein, with each large egg containing about 6g of protein. This means that the six eggs in this recipe provide a whopping 12g of protein, which is great for keeping you full and satisfied.
Fat
Mayonnaise is the main source of fat in this recipe, and it’s important to use a good-quality, full-fat mayonnaise for the best flavor and texture. The eggs also contain some fat, but it’s mostly the healthy kind, so you don’t need to worry too much about it.
Carbs
Egg salad is a low-carb dish, with only 3g of carbs per serving. This makes it a great option for anyone who is watching their carb intake or following a low-carb diet.
Fiber and Sugar
This egg salad recipe contains some fiber from the celery and dill, but it’s not a significant amount. There is only 1g of sugar in the entire recipe, which comes from the onion.
Sodium
One thing to watch out for in this recipe is the sodium content. The mayonnaise and Dijon mustard both contain a fair amount of salt, so be careful not to add too much additional salt when seasoning the egg salad. If you’re watching your sodium intake, you may want to use a low-sodium mayo or mustard.
