Egg Salad
Egg salad is simple and easy to make, not to mention delicious.
My favorite thing to do with a hard-boiled egg is making egg salad. Don’t trip if you don’t have all the ingredients, use whatever you have on hand, and put your own twist on the recipe. Have fun and think about the flavors you would like to incorporate.
Egg salad is popular these days. There is jammy egg salad, Japanese egg salad sandwiches, or deconstructed egg salad. I’m down with a basic ass egg salad. Mix everything in a bowl until creamy and get at it. The best way to eat it is up to you. I like to eat as a salad or rock as a sandwich with a slice of bacon. You can also eat this as a snack with some crackers or veggie sticks.
INSTRUCTIONS
Chop egg, celery, shallot, and dill.
Set aside chopped ingredients in a large bowl.
Add mayo and mustard to the bowl of ingredients.
Mix ingredients thoroughly.
Season with salt, pepper and lemon juice.
INGREDIENTS
4 hard-boiled eggs, peeled and chopped
1/4 cup small shallot, finely chopped
1/4 cup celery stalk, finely chopped
2 tablespoon fresh dill, finely chopped
1 tablespoon salt
1 teaspoon black pepper
1/2 cup mayonnaise
1/4 cup dijon mustard
1 tablespoon lemon juice
PRO TIPS
Eggs: Since this recipe centers around the egg, be sure to boil the eggs perfectly. Which means the whites are firm and the yolks aren't grey on the outside.
Herbs: Dill is a household favorite when it comes to my herb game, but I love to use chives as well. Parsley or green onions work well and so does tarragon. Herbs add brightness and freshness to the egg salad.
Dressing: You can always use all mayo or yogurt if you like.
Acid: I like to add a bit of lemon juice to add brightness to the mix. If you don’t have a lemon, use a bit of white vinegar for acid. I like the creole mustard to help reinforce the cajun spice profile. Don’t fret if you don’t have cajun mustard, just use what have on hand, like dijon or spicy brown. If you want to add a bit more body to the dressing add some olive oil.
Pickles: Pickles and relish can be a nice addition to your egg salad journey. You can use dill or bread and butter, just depends if you prefer sweet or savory. Capers or cornichons can also be used to add a bit of brininess to the mix.
Veggies: When it comes to veggies, I prefer celery and shallots. I use shallots because they are milder in taste than onions. If you want to use onions, I would recommend red onions for taste and presentation. I like celery because it adds freshness and crunch to the overall dish.
Spices: Salt + pepper is required. If you want to switch things up a bit, I find that the mixture of cajun spices really elevates the flavor profile without masking the flavor of the other ingredients.
Storage: You can store egg salad in the fridge for 3-5 days. Please make sure to store it in an airtight container, like a mason jar.
Equipment: Saucepan | Bowls | Spatula | Spoons
Cooking: Hard-boiled eggs can be tricky to make. I cook my eggs for 11 minutes and give them a nice cold and long ice bath. Do not peel the eggs until they have completely cooled. Make sure to chop all of the ingredients around the same size to unify the consistency of the egg salad.
