Discover the secret to making the ultimate egg salad with this easy and delicious recipe! Creamy, flavorful, and perfectly seasoned, this egg salad is perfect for sandwiches, wraps, or just enjoyed on its own.
Description:
Elevate your egg salad game with a chef’s secret that adds a burst of flavor and creaminess. This recipe combines simple ingredients with a few expert tips to create the best egg salad you’ve ever tasted. Ideal for a quick lunch or a satisfying snack.
Ingredients:
6 large eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon lemon juice
Salt and pepper to taste
Optional: 1/4 cup finely chopped celery or pickles for extra crunch
Instructions:
Boil Eggs: Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 12 minutes. Transfer eggs to an ice bath to cool, then peel and chop.
Prepare Dressing: In a large bowl, mix together mayonnaise, Dijon mustard, chopped dill, chives, and lemon juice.
Combine: Add chopped eggs to the dressing and gently fold to combine. If using celery or pickles, fold them in at this stage.
Season: Season with salt and pepper to taste.
Chill: Refrigerate for at least 30 minutes to allow flavors to meld.
Serve: Enjoy on toast, in a sandwich, or with crackers.
Prep Time: 15 minutes
Cook Time: 12 minutes (for boiling eggs)
Total Time: 30 minutes
Calories: Approximately 250 per serving
FAQ:
Can I use Greek yogurt instead of mayonnaise? Yes, Greek yogurt can be used for a lighter version with a tangy flavor.
How long can I store egg salad? It can be stored in the refrigerator for up to 3-4 days.
Conclusion:
This egg salad recipe combines classic flavors with a few chef’s secrets for a deliciously creamy and well-seasoned dish. Perfect for a quick meal or picnic treat!
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