Egg Salad Recipe
User Reviews
5
Egg Salad Recipe
Description
Egg Salad Recipe features eight hard-boiled eggs finely chopped and mixed with a creamy dressing made from mayonnaise, Dijon mustard, and fresh lemon juice. Shallots and fresh herbs like parsley and dill contribute brightness and subtle herbaceous notes. The seasoning includes salt and black pepper to enhance flavor.
The preparation involves boiling the eggs to a low simmer for precisely 11 minutes to achieve firm whites without overcooking the yolks, avoiding dryness and discoloration. After peeling, the eggs are combined with the dressing ingredients and stirred until well mixed, creating a rich and creamy texture suited for spreading or serving on greens.
This simple egg salad can be enjoyed as a sandwich filling or as a chilled salad topping. It benefits from using fresh herbs, which can be varied to preferences. The method ensures the eggs remain tender with balanced acidity, making it a reliable staple for everyday meals.
Careful timing during boiling prevents rubbery whites and gray yolks. A kitchen timer is advised to maintain optimal texture. Fresh herbs can be substituted based on availability, adding versatility to the flavor profile.
Ingredients
- 8 egg large
- ⅓ cup mayonnaise (80g)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice fresh
- 2 tablespoons shallot 40g, finely chopped
- 1 tablespoon parsley chopped, fresh
- 1 tablespoon dill chopped, fresh
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
Instructions
- Bring a medium pot filled with about 2-inches of water to a boil over high heat. Reduce the heat to medium and carefully add the eggs. Keep the pot at a low simmer, adjusting the heat between medium and medium-low as needed, for 11 minutes. Remove the eggs and transfer to an ice bath for 5 minutes. Peel the eggs and rinse off any remaining shells. Pat dry.
- Chop the eggs and place them in a medium bowl. Add the mayonnaise, mustard, lemon juice, shallot, parsley, dill, salt, and pepper. Stir well until evenly combined.
- Serve the egg salad in a sandwich, or on lettuce as a salad.
Notes
- Use a kitchen timer to cook eggs for exactly 11 minutes to avoid rubbery whites and dry yolks.
- Fresh herbs like basil, chives, thyme, or tarragon can be used instead of parsley and dill for flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 2g | 1% |
| Protein | 12g | 24% |
| Fat | 22g | 34% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 335mg | 112% |
| Sodium | 577mg | 24% |
| Potassium | 159mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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