My Most Favorite Egg Salad
User Reviews
4.9
My Most Favorite Egg Salad
Description
My Most Favorite Egg Salad blends peeled, chopped hard-boiled eggs with a dressing mixing yogurt, mayonnaise, dill pickle juice, sweet relish, and Dijon mustard. The combination results in a creamy, slightly tangy salad with a subtle pickled note. Freshly snipped chives folded in give a mild onion flavor, balanced with salt, black pepper, and smoked paprika for a bit of smoky warmth.
The texture is tender with slight crunch from relish, making it a versatile salad that works well served on its own, in sandwiches, or on toast with butter lettuce. The recipe suggests assembling onto toasted grainy bread with butter lettuce and topping with pickled onions and smoked sea salt for added flavor and texture.
Hard-boiling the eggs carefully to achieve firm whites and creamy yolks is essential for the right salad texture. Cooling the eggs thoroughly after boiling helps with easy peeling and chopping. This recipe yields a well-rounded egg salad suited for casual meals or snacks.
Ingredients
- 6 egg peeled and chopped, hard boiled
- 2 1/2 tablespoons yogurt plain, Greek
- 1 1/2 tablespoons mayonnaise
- 1 1/2 tablespoons dill pickle juice
- 2 teaspoons sweet relish
- 1 teaspoon Dijon mustard
- 3 tablespoons chives plus extra for topping, freshly snipped
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika
to serve
- butter lettuce
- onion pickled
- grainy bread toasted
- sea salt for sprinkling, smoked
Instructions
- As a note, here is how I hard boil my eggs: to boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
- To make the salad, place the chopped hard boiled eggs in a bowl. I usually add everything to the egg bowl, but if desired, you can whisk it up first! Stir together the yogurt, mayo, pickle juice, relish and mustard. Gently toss the eggs in the mixture. Fold in the chives, salt, pepper and paprika.
- I love to place a piece of butter lettuce on toast, top it with the salad and then top it with the pickled onions and smoked sea salt!
- I find that this serves closer to 4 if you do open faced toasts. More like 2 if you do big sandwiches!
User Reviews
Overall Rating
4.9
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