Are you ready to elevate your lunch game with a dish that's not just tasty but also impressive enough to serve at your next gathering? Look no further than this delightful Egg Salad That's Good Enough for Company! With a perfect blend of creamy mayonnaise, zesty Dijon mustard, and fresh herbs, this egg salad is a crowd-pleaser that will have your guests asking for seconds. In just 25 minutes, you can whip up a dish that transforms simple ingredients into a gourmet experience. So, roll up your sleeves and let’s dive into this easy yet elegant recipe that’s sure to become a staple in your culinary repertoire!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
- 1/4 cup celery, finely chopped
- 1/4 cup green onion, chopped
Instructions
- Start by preparing the eggs. Place the 6 large eggs in a medium saucepan and cover them with cold water, ensuring there’s about an inch of water above the eggs.
- Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan with a lid and remove it from the heat. Let the eggs sit in the hot water for 10 minutes to cook.
- While the eggs are cooking, prepare a bowl of ice water. Once the 10 minutes are up, carefully transfer the eggs to the ice water using a slotted spoon. Let them cool in the ice water for at least 5 minutes.
- After the eggs have cooled, gently tap each egg on a hard surface to crack the shell, then peel the shells off. Rinse the peeled eggs under cold water to remove any bits of shell.
- In a mixing bowl, chop the peeled eggs into bite-sized pieces using a knife or a fork. Be careful not to mash them too much; you want to maintain some texture.
- Add the 1/4 cup of mayonnaise, 1 teaspoon of Dijon mustard, and 1 tablespoon of chopped fresh dill to the bowl with the chopped eggs. Mix gently to combine the ingredients.
- Next, fold in the 1/4 cup of finely chopped celery and the 1/4 cup of chopped green onion. These ingredients will add crunch and flavor to the egg salad.
- Season the mixture with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.
- Once everything is well combined, cover the bowl with plastic wrap or a lid and refrigerate the egg salad for at least 10 minutes to allow the flavors to meld together.
- After chilling, give the egg salad a gentle stir before serving. It can be served on a bed of lettuce, in a sandwich, or on crackers for a delightful appetizer.
- Enjoy your egg salad that's good enough for company!
Tips
- Perfectly Cooked Eggs: To achieve the ideal hard-boiled eggs, ensure you start with cold water and remove the pot from heat as soon as it boils. This method helps prevent overcooking and keeps your yolks bright yellow.
- Cooling is Key: Don’t skip the ice bath! Cooling the eggs quickly not only makes peeling easier but also stops the cooking process, ensuring a tender texture.
- Texture Matters: When chopping the eggs, aim for bite-sized pieces. This keeps the salad from becoming mushy and adds a delightful texture to each bite.
- Customize Your Flavor: Feel free to experiment with the herbs! Fresh parsley, chives, or even a sprinkle of paprika can add a unique twist to your egg salad.
- Chill for Flavor: Allowing the egg salad to chill for at least 10 minutes before serving lets the flavors meld beautifully, making each bite even more delicious.
- Serving Suggestions: This egg salad is versatile! Serve it on a bed of crisp lettuce, as a filling for sandwiches, or with crackers for a savory appetizer that’s sure to impress.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 2g
Protein: 12g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 340mg
