Egg Salad Recipe
User Reviews
5
Egg Salad Recipe
Description
Egg Salad Recipe features large eggs cooked carefully to a firm texture then peeled and diced to create a classic base. The yolks are blended with distilled white vinegar while still warm, which helps maintain a bright color and adds a mild acidity. Mayonnaise, sweet relish, yellow mustard, fresh or dried dill, paprika, and garlic salt enrich this creamy filling, providing layers of flavor. Finely diced celery and onion bring crispness and a fresh contrast to the softness of the eggs.
The salad is best served chilled, allowing the seasonings to blend well throughout the mixture. This preparation works well spooned onto sandwich bread or wrapped in leafy greens for a lighter option. The recipe makes about four servings, offering flexibility to adjust quantities as needed.
Pro tips include using fresh dill for the best herbal note and stirring the mayonnaise in only after the yolks have cooled to avoid an oily texture. Green onions can substitute for yellow onions, and adding avocado can provide a creamy twist. Store any leftovers refrigerated in an airtight container for up to five days.
Ingredients
- 8 egg large
- 1 tablespoon white vinegar distilled
- 1/3 cup mayonnaise
- 1 tablespoon sweet relish
- 1 tablespoon yellow mustard
- 1 tablespoon dill finely chopped. (or 1 tsp. dried, fresh
- ¼ tsp paprika
- 1 teaspoon garlic salt
- 1 rib celery finely diced
- 3 tablespoons yellow onion finely diced
Instructions
- Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat. Let them sit for 12 minutes.
- Place them in a colander and rinse them under cool running water to stop the cooking process. Once cooled, peel each egg.
- Slice each egg in half lengthwise. Use a small spoon to remove the yolks and transfer them to a small bowl. Dice the egg whites into fine squares of equal size.
- Add the vinegar to the warm egg yolks and let them cool, then add the mayonnaise, relish, mustard, dill, paprika and garlic salt. Mix until well-combined, then gently stir in the onions, celery, and diced egg whites until well comibined.
- If possible, chill for at least 30 minutes prior to serving. If desired, serve over 4 sandwiches or lettuce wraps
Notes
- Mix warm egg yolks with vinegar to maintain color and add flavor.
- Add mayonnaise only after the yolks have cooled to prevent an oily texture.
- Fresh dill is preferred, but dried dill can be used as a substitute.
- Green onions can replace yellow onions for a milder flavor.
- Avocado can be mashed or diced into the filling for added creaminess.
- Serve the salad chilled, either in sandwiches or lettuce wraps for a lighter option.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 12g | 24% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 335mg | 112% |
| Sodium | 898mg | 37% |
| Potassium | 149mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 56mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
