Egg salad is a dish that brings back fond memories of childhood picnics and family gatherings. I remember when my grandmother used to make it during the summer months, packing it up for our day trips to the park. It was always a simple yet satisfying meal, something everyone in the family could agree on. Her version was quite basic—just eggs, mayonnaise, and a little mustard—but it was always delicious. Over the years, I’ve experimented with her classic recipe, and I’ve found that adding a few fresh ingredients and a well-balanced dressing can elevate this humble dish to something truly special.
This Egg Salad with Dressing is a delightful twist on the traditional recipe. The combination of fresh dill and chives adds a burst of flavor that pairs perfectly with the creamy dressing. The crunch from the finely chopped celery and the subtle sharpness of red onion bring texture and complexity to every bite. I particularly enjoy the way the Dijon mustard and lemon juice in the dressing provide a tangy contrast to the richness of the mayonnaise. It’s a refreshing change from the standard egg salad, and I think it’s perfect for those who enjoy a little more depth in their dishes.
If you’re looking to customize this recipe, there are plenty of ways to make it your own. For a bit of heat, consider adding a pinch of cayenne pepper or some chopped jalapeños. If you prefer a lighter version, you could substitute Greek yogurt for some or all of the mayonnaise. Adding diced pickles or capers would also introduce a tangy twist that complements the other flavors nicely. However, no matter how you choose to adapt it, this egg salad is sure to be a hit at your next gathering or simply as a quick, delicious lunch at home.
Making Egg Salad with Dressing
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Ingredients
- 3 tablespoons chopped red onion
- 8 peeled and diced hard-boiled eggs
- 1 garlic clove, minced
- 1/3 cup mayonnaise
- 2 teaspoons lemon juice, freshly squeezed
- 3 tablespoons fresh dill, chopped
- 1/2 teaspoon ground paprika
- 2 tablespoons finely chopped celery
- 1/4 teaspoon black pepper
- 2 teaspoons Dijon mustard
- 3 tablespoons chopped chives
- 1/2 teaspoon salt
Directions
- Start by boiling the eggs until they are hard-cooked. Let them cool down completely before peeling and chopping them into pieces. Place the chopped eggs in a mixing bowl.
- Combine the chopped celery, red onion, dill, and chives with the eggs in the bowl, and gently mix them together.
- In a small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, ground paprika, salt, pepper, and minced garlic to make the dressing.
- Drizzle the dressing over the egg mixture, then gently fold the ingredients until everything is evenly coated. You can serve the salad right away or refrigerate it for later use.
Storing Suggestions:
Store the egg salad in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For best results, stir the salad before serving to redistribute the dressing evenly.
FAQs:
Can I use a different type of mustard in this egg salad?
Yes, you can substitute Dijon mustard with yellow mustard or whole grain mustard, depending on your taste preference. Each type of mustard will slightly change the flavor profile of the dressing.
What can I add to the egg salad for extra crunch?
If you’re looking for more texture, consider adding chopped pickles, bell peppers, or even radishes. These ingredients will give the salad an extra crunch and a burst of flavor.
Is it possible to make this egg salad healthier?
To make the egg salad lighter, you can use Greek yogurt instead of mayonnaise. You can also use a combination of yogurt and mayonnaise to retain some of the creamy texture while reducing calories.
How can I prevent the egg salad from becoming too watery?
To avoid a watery salad, ensure that your eggs and vegetables are well-drained before mixing them in. If the salad does become watery after storage, gently drain off any excess liquid and stir before serving.
Can I prepare the egg salad in advance?
Yes, you can prepare the egg salad up to a day in advance. Keep it refrigerated in an airtight container. The flavors will meld together, making the salad even more delicious the next day.
What are some serving suggestions for this egg salad?
This egg salad can be served on its own, in a sandwich, or on top of a bed of greens. It’s also great with crackers or as a filling for lettuce wraps for a low-carb option.
Egg Salad with dressing
Ingredients
- 8 hard-cooked eggs peeled and diced
- 2 tablespoons finely chopped celery
- 3 tablespoons minced red onion
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped chives
- 1/3 cup mayonnaise
- 2 teaspoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon ground paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 garlic clove finely minced
Instructions
- Prepare the eggs by boiling them until hard-cooked, then allow them to cool completely. Once cooled, peel and chop the eggs into chunks and transfer them to a mixing bowl.
- Add the finely chopped celery, red onion, dill, and chives to the bowl with the eggs, mixing gently.
- In a separate small bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, paprika, salt, pepper, and minced garlic to create the dressing.
- Pour the dressing over the egg mixture and fold gently until the eggs and vegetables are evenly coated with the dressing. Serve immediately or refrigerate for later.
