Classic Egg Salad

$- 6 large eggs - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1/4 cup celery, finely chopped - 1/4 cup red onion, finely chopped - 1 tablespoon fresh dill (or 1 teaspoon dried dill) - Salt and pepper to taste - Lettuce leaves (for serving) - Whole grain bread or wraps (optional) When making classic egg salad, I focus on fresh, high-quality ingredients. The base starts with eggs, which are rich in protein and flavor. I always choose large eggs for a nice, creamy texture. Mayonnaise adds creaminess, while Dijon mustard gives a tangy kick. Lemon juice brightens the dish and adds a fresh taste. Next, I add crunch and flavor with finely chopped celery and red onion. The celery adds a nice bite, while the onion gives a mild sweetness. Dill is a must for that classic flavor. I recommend using fresh dill when possible, but dried dill works too. For serving, you can keep it simple with lettuce leaves. They make a great base for the egg salad. If you prefer a sandwich, whole grain bread or wraps are perfect. They add a hearty touch and are great for lunch! Check the Full Recipe for more details on how to prepare this delicious egg salad. How to hard boil eggs properly To hard boil eggs, place them in a saucepan. Cover them with cold water. Heat on medium-high until it boils. Once boiling, cover the pan and turn off the heat. Let the eggs sit for 12-15 minutes. Cooling and peeling the eggs After 12-15 minutes, transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes. Once they cool, tap each egg on the counter to crack the shell. Peel the eggs under running water for easier removal. Making the dressing with mayonnaise, mustard, and lemon juice In a mixing bowl, combine 1/4 cup of mayonnaise, 1 tablespoon of Dijon mustard, and 1 tablespoon of lemon juice. Stir well until it looks creamy and smooth. Gently combining all ingredients Chop the cooled eggs into small pieces. Add them to the bowl with the dressing. Then, add 1/4 cup of finely chopped celery, 1/4 cup of finely chopped red onion, and 1 tablespoon of fresh dill. Fold everything together gently. Best ways to serve egg salad: in lettuce wraps or on bread For serving, you can use lettuce leaves as wraps. This keeps it light and fresh. You can also spread the egg salad between slices of whole grain bread or in wraps. Presentation tips to enhance visual appeal To make it look nice, serve the egg salad on a colorful plate. Add extra fresh dill on top. A few slices of tomato will add a pop of color. Enjoy your Classic Egg Salad Delightful and Easy Recipe! For the full recipe, check out the details above. - To boil eggs, place them in a pan and cover with water. - Bring the water to a boil over medium-high heat. - Once boiling, cover the pan and turn off the heat. - Let the eggs sit for 12-15 minutes. - Transfer eggs to ice water to cool for 5 minutes. - For peeling, tap the shell gently and start from the large end. - For flavor, add more mustard for tang or lemon juice for zest. - Overmixing can make your egg salad mushy. - Skip no seasoning; salt and pepper are key for taste. - You can prepare egg salad a day in advance. - Store it in an airtight container in the fridge. - For freshness, consume within three days. {{image_2}} You can change the flavor of your egg salad with fresh herbs. Adding chopped basil or chives gives a bright taste. For a spicy kick, try diced jalapeño or a splash of hot sauce. These herbs and spices can make a simple dish feel special. Experiment with different herbs to find your favorite mix! Feel free to swap out some ingredients in your egg salad. If you want a lighter option, use Greek yogurt or mashed avocado instead of mayonnaise. You can also add fun ingredients like crispy bacon, sweet peas, or tangy pickles. These swaps add texture and flavor, making your salad unique. For those following a vegan or vegetarian diet, you can still enjoy egg salad. Use tofu or chickpeas to replace the eggs. For a low-carb option, skip the bread and serve it in lettuce wraps. These adjustments cater to different diets while keeping your egg salad tasty and satisfying. For the full recipe, check out the Egg-cellent Classic Egg Salad. To keep your egg salad fresh, store it in the refrigerator right away. Place it in an airtight container to prevent air exposure. This helps maintain its creamy texture. I recommend using glass or BPA-free plastic containers. They seal well and do not retain odors. For the best taste, eat your egg salad within three to five days. Any longer, and the flavors start to fade. Look for signs of spoilage, like an off smell or changes in texture. If it looks watery or has an unusual color, it's better to toss it. You can freeze egg salad, but I don’t recommend it. Freezing changes the texture and makes it watery. If you decide to freeze it, use a freezer-safe container and leave some space for expansion. When ready to eat, thaw it in the fridge overnight. Use it within a day or two after thawing for the best flavor. Homemade egg salad lasts about 3 to 5 days in the fridge. Store it in an airtight container for best results. Always check for any off-smells or changes in texture before eating. If you see any signs of spoilage, it’s best to discard it right away. Keeping it cold is key to maintaining its freshness. Yes, you can use different types of mustard in egg salad. Each mustard adds its own unique flavor. For a milder taste, yellow mustard works well. If you want a sharper kick, try spicy brown mustard. Honey mustard adds sweetness, while Dijon gives a tangy twist. Experiment with what you like best! Egg salad pairs well with several side dishes. Fresh veggies like carrot sticks or cucumber slices offer a nice crunch. You can also serve it with chips for some extra texture. A light salad with greens makes a refreshing side. For a heartier meal, try pairing it with soup. These sides complete your meal nicely! In this blog post, we explored how to make the perfect egg salad. We covered essential ingredients, preparation tips, and common mistakes to avoid. You learned ways to mix flavors and serve the salad beautifully. Remember, you can customize it with various herbs and substitute ingredients. With proper storage, your egg salad stays fresh for days. Now, you can enjoy this tasty dish anytime. Simple steps lead to great meals! Happy cooking!$

Discover the ultimate recipe for an egg-cellent classic egg salad that will elevate your lunch game! With just a few fresh ingredients and easy steps, you can whip up a creamy, delicious dish perfect for sandwiches or served on lettuce. Enjoy the delightful flavors of hard-boiled eggs, dill, and a tangy dressing. Click through now to explore the full recipe and impress your family and friends with this simple yet tasty meal!

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Ingredients

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1/4 cup celery, finely chopped

1/4 cup red onion, finely chopped

1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

Salt and pepper to taste

Lettuce leaves (for serving)

Whole grain bread or wraps (optional, for serving)

Instructions

Begin by hard boiling the eggs. Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pan and turn off the heat. Let the eggs sit for 12-15 minutes.

After the time is up, carefully transfer the eggs to a bowl of ice water to cool for about 5 minutes. Once cooled, peel the eggs and chop them into small pieces.

In a mixing bowl, combine the mayonnaise, Dijon mustard, and lemon juice. Mix well until creamy and smooth.

Add the chopped eggs, celery, red onion, and dill to the bowl. Gently fold the ingredients together until evenly coated in the dressing.

Season with salt and pepper to taste. Adjust the seasoning if necessary.

For serving, you can either place the egg salad on a bed of lettuce leaves or spread it between slices of whole grain bread or wraps.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Serve the egg salad on a colorful plate, garnished with extra fresh dill and a few slices of tomato for a pop of color. If you're using bread, toasting it lightly adds a nice crunch.