Egg Salad Recipe

Introduction

Ditch the mayo, not the flavor! This healthy egg salad recipe uses Greek yogurt for a protein punch & keeps it simple, nutritious, & DELICIOUS! Perfect for lunches. Forget bland, mayo-heavy egg salad! Get ready to elevate your lunch game!

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Ingredients For Egg Salad

• 4 boiled eggs peeled and chopped
• ¼ or ½ cup mayonnaise or plain Greek yogurt
• 1 tbsp Dijon mustard
• ¼ cup finely diced red onion (optional)
• 1 tbsp finely chopped celery
• 1 tbsp  chopped fresh herbs (dill, chives, parsley)
• Salt and freshly ground black pepper to taste
• Optional add-ins: Chopped pickles, capers, Everything Bagel Seasoning, avocado, lemon.

How to make Egg Salad

Egg salad may seem simple, but there’s room for creativity and delicious tweaks! Here are some tips and tricks to elevate your egg salad game:

• Cook the eggs: Choose your preferred method – boiling, steaming, or the Instant Pot – to achieve perfectly cooked hard-boiled eggs.

• Chop and mix: Chop the eggs to your desired size, then combine them in a bowl with mayonnaise/yogurt, Dijon mustard, celery, red onion (if using), herbs, and seasonings. Gently fold everything together until just combined.

• Adjust and chill: Taste your egg salad and adjust seasonings as needed. Cover and refrigerate for at least 30 minutes to allow flavors to meld and for the salad to set.

• Assemble and enjoy!:
• Toast your favorite bread (whole wheat, sourdough, rye) for an extra layer of flavor and texture.
• Spread a generous amount of egg salad on one or both slices of bread.
• Add your favorite toppings like lettuce, tomato, cucumber, or sprouts.
• Enjoy your delicious and satisfying egg salad sandwich.

Tips And Tricks

Perfecting the Eggs:

• Cooking method: Steam or pressure cook your eggs for perfectly cooked, easy-to-peel results. Avoid overcooking, as this can lead to dry and rubbery eggs.
• Cooling technique: Cool your eggs quickly under cold running water or in an ice bath for easier peeling and brighter yolks.
• Chopping technique: For a chunky texture, roughly chop the eggs. For creamier salad, mash them with a fork or pastry cutter. A potato ricer creates an incredibly smooth consistency.

Flavor and Texture Boosters:

• Acid: Don’t skip the acid! Fresh lemon juice, Dijon mustard, or a splash of vinegar brightens the flavors and cuts through the richness.
• Fresh herbs: Chopped chives, dill, parsley, or tarragon add vibrant flavor and color.
• Crunchy elements: Chopped celery, red onion, capers, or pickles provide a delightful contrast to the creamy texture.
• Spices: Smoked paprika, curry powder, or a pinch of cayenne pepper add a unique twist.
• Mix-ins: Shredded cooked chicken, crumbled bacon, chopped avocado, or finely chopped apples can add exciting flavor and texture variations.

Presentation and Serving:

• Mayo matters: Use good quality mayonnaise, or try Greek yogurt or avocado mayo for a lighter option.
• Seasoning: Don’t underestimate salt and pepper! Taste and adjust throughout the mixing process.
• Serving ideas: Don’t limit yourself to sandwiches! Enjoy your egg salad on croissants, lettuce wraps, cucumber slices, or even deviled eggshells for a fun presentation.
• Leftovers: Store leftover egg salad in an airtight container in the refrigerator for up to 3 days. However, the quality and texture may degrade, so it’s best enjoyed fresh.

Bonus Tips:

• For an extra creamy salad, separate the yolks and whites before chopping. Mash the yolks with the mayo and mustard, then fold in the roughly chopped whites for a delightful textural contrast.
• If you find your egg salad is too wet, add a teaspoon of breadcrumbs or finely grated cheese to soak up some moisture.
• Experiment with different flavor combinations! There are endless possibilities to explore.

Remember, the key is to have fun and personalize your egg salad to your taste preferences. Enjoy!

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Conclusion

Egg salad: more than just a lunchbox staple. It’s a flavor playground, a blank canvas for your taste buds. Creamy richness meets customizable add-ins – tangy mustard, crunchy celery, maybe even a sprinkle of bacon? From quick bites to childhood comfort food, egg salad’s charm lies in its versatility. So next time you’re feeling indecisive, don’t underestimate this delightful dish. You might just be surprised at how much you enjoy it.

FAQ’s

Q1: How long can I store egg salad in the refrigerator? A1: salad can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to check for any signs of spoilage before consuming.

Q2: Can I freeze egg salad? A2: It is not recommended to freeze salad as the mayonnaise-based dressing can separate and change in texture. If you want to prepare in advance, consider freezing the cooked eggs separately and assembling the salad just before serving.

Q3: Can I use low-fat mayonnaise in egg salad to reduce calories? A3: Yes, you can substitute low-fat or light mayonnaise to reduce the calorie and fat content. Alternatively, you can use Greek yogurt for a healthier option.

Q4: How can I add more flavor to my egg salad? A4: Experiment with additional ingredients like mustard, fresh herbs (such as dill or chives), diced pickles, or a dash of hot sauce to enhance the flavor of your egg salad.

Q5: Are there healthier alternatives to mayonnaise in egg salad? A5: Yes, you can use Greek yogurt, hummus, or avocado as alternatives to mayonnaise for a healthier twist with different flavors.

Q6: Can I make egg salad with hard-boiled eggs in advance? A6: Yes, you can hard-boil the eggs in advance and store them in the refrigerator. However, it’s best to assemble the salad just before serving to maintain freshness and texture.

Q7: Are there variations for people with dietary restrictions, such as lactose intolerance or gluten sensitivity? A7: salad is generally gluten-free, but if you have lactose intolerance, you may want to choose mayonnaise without dairy or use a dairy-free alternative. Check labels for any allergens.

Q8: How can I prevent the egg salad from becoming watery? A8: Drain excess liquid from ingredients like pickles or vegetables, and pat dry hard-boiled eggs before chopping them. Additionally, avoid over-dressing the salad, as mayonnaise can release water over time.

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