Delicious Egg Salad Recipe
User Reviews
5
Delicious Egg Salad Recipe
Description
Hard-boiled eggs are diced after chilling in an ice bath to ensure easy peeling and a firm texture. The diced eggs are mixed with finely minced garlic, red onion, celery, dill pickles, and capers, which add savory and piquant flavors and a variety of textures. The dressing of mayonnaise, Dijon, and yellow mustard binds the ingredients into a creamy salad highlighted by fresh dill.
The combination yields a flavorful, moist salad that can be served on bread with lettuce or in an avocado for a low-carb option. The different mustards contribute tanginess while balancing the richness of the mayonnaise.
This egg salad can be prepped up to a day in advance and stored in the refrigerator. Re-adjusting seasoning and moisture level by adding mayonnaise before serving is recommended. It keeps well refrigerated for up to three days but does not freeze well.
Ingredients
- 12 egg hard-boiled
- ½ cup onion small diced, red variety
- 2 celery rib small diced
- 2 garlic finely minced
- 2 dill pickles small diced
- 1 tablespoon capers roughly minced
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon yellow mustard
- 1 ½ tablespoons dill minced fresh
- salt to taste
- black pepper to taste
Instructions
- Immediately chill the eggs in an ice bath once they are done cooking and let stand for 4 to 5 minutes.
- Remove the shell, and medium dice. Place them in a large bowl.
- Add in all the remaining ingredients and mix using a rubber spatula until combined.
- Serve the egg salad on an open faces piece of bread with lettuce and additional garnishes of paprika, dill, and chive.
Notes
- Prepare the egg salad up to one day ahead; drain excess liquid and add mayonnaise or seasoning as needed before serving.
- Store the salad tightly covered in the refrigerator for up to three days; freezing is not recommended.
- Customize the salad by adding, removing, or substituting ingredients according to your taste preferences.
- For a low-carb serving, try filling halved and peeled avocados with the egg salad.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 13g | 26% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 378mg | 126% |
| Sodium | 472mg | 20% |
| Potassium | 188mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 587IU | 12% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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