What You’ll Love About This Recipe
This egg salad recipe is simple, versatile, and perfect for any occasion. It’s creamy, flavorful, and ready in just minutes. You’ll love how easy it is to make with ingredients you probably already have at home. The mix of soft eggs and tangy dressing creates a delightful texture that’s hard to resist. Plus, it’s customizable, so you can add your favorite herbs or spices for a personal touch!
Recipe
Intro:
This classic egg salad recipe is simple, creamy, and perfect for sandwiches, wraps, or served over greens. Made with hard-boiled eggs, mayonnaise, mustard, and a few seasonings, it’s a quick and delicious dish.
Ingredients:
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped red onion
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon fresh dill (optional)
Instructions:
- Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat.
- Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Drain and transfer eggs to an ice bath to cool for 5 minutes.
- Peel and chop the eggs into small pieces.
- In a bowl, combine mayonnaise, mustard, celery, red onion, salt, pepper, and dill (if using).
- Gently fold in the chopped eggs until well coated.
- Chill for at least 30 minutes before serving.
Notes:
- For extra creaminess, mash some of the yolks before mixing.
- Adjust seasoning to taste.
Equipment:
- Saucepan
- Mixing bowl
- Knife and cutting board
Time:
- Prep time: 15 minutes
- Cooking time: 10 minutes
Cuisine:
American
Serving:
4 servings
Nutrition
Egg salad is a nutritious dish that provides essential vitamins and minerals. Here’s a breakdown of its nutritional content per serving (approximately 1/2 cup).
| Calories | Protein | Fat | Carbohydrates | Fiber | Sugar | Cholesterol | Sodium |
|---|---|---|---|---|---|---|---|
| 220 | 10g | 18g | 2g | 0g | 1g | 250mg | 320mg |
What To Serve With It
I love pairing my homemade egg salad with crusty bread like baguettes or sourdough slices—it adds the perfect crunch. Fresh veggie sides, from crisp cucumber slices to cherry tomatoes, keep things light and invigorating. It’s a simple combo that feels comforting yet fresh every time!
Crusty Bread Choices
When it comes to pairing egg salad, crusty bread can make all the difference. I love how a sturdy sourdough or a rustic baguette holds up against the creamy richness of the filling, adding a satisfying crunch with every bite. Whole grain breads bring a nutty flavor that complements the eggs perfectly, while a ciabatta roll offers a chewy texture that’s hard to resist. If I’m feeling fancy, I’ll toast the bread lightly to enhance its flavor and keep it from getting soggy. Trust me, the right bread turns a simple egg salad into something truly unforgettable.
Fresh Veggie Sides
While egg salad shines on its own, it’s even better when paired with fresh veggie sides that add crunch, color, and balance. I love serving it with crisp cucumber slices, juicy cherry tomatoes, or a handful of baby carrots. A simple green salad with a tangy vinaigrette works wonders too, cutting through the creaminess of the egg salad. Sometimes, I’ll toss together a quick slaw with shredded cabbage and carrots for extra texture. These sides not only make the meal more vibrant but also keep it light and invigorating. They’re easy to prepare and make the whole dish feel complete.
