Egg Salad
This creamy and flavorful egg salad is perfect for a quick lunch or as a delightful side at gatherings, combining boiled eggs, mustard, and crunchy celery for a nostalgic dish.
Ingredients
Main Ingredients
- 6 large large eggs The star of our dish, these eggs will become creamy and luscious once mixed with our other ingredients.
- 0.5 cup mayonnaise Adds a rich, velvety texture that binds the ingredients perfectly.
- 2 tablespoons yellow mustard Introduces a zesty kick that elevates the flavor.
- 1 tablespoon white vinegar A splash of acidity helps to brighten the salad.
- 0.25 teaspoon salt Enhances all the flavors beautifully.
- 0.125 teaspoon black pepper Adds warmth and spice to give depth.
- 0.5 cup chopped celery Provides a refreshing crunch.
- 2 tablespoons chopped red onion Offers sweetness and aroma.
Instructions
Preparation
- Begin by placing the six large eggs in a saucepan and covering them with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, cover the pot and remove it from heat, letting it sit for about 12-15 minutes to ensure they are hard-boiled.
- After the eggs have cooked, carefully drain hot water and fill the pot with cold water to stop the cooking process. Allow the eggs to sit in the cold water for about 5 minutes.
- Gently tap each egg on the counter to crack the shell, then peel your eggs under running water to remove the shell easily.
- Once the eggs are peeled, place them on a cutting board and chop them coarsely while preserving some chunky texture.
Mixing
- In a large bowl, combine the chopped eggs with mayonnaise, yellow mustard, white vinegar, salt, black pepper, chopped celery, and red onion.
- Using a spatula or a large spoon, gently fold all the ingredients together until well combined, being careful not to mash the eggs too much.
- Taste your egg salad and adjust the seasoning with more salt or pepper if necessary.
Chilling
- For the best flavor, cover the bowl with plastic wrap and chill the egg salad in the refrigerator for at least 30 minutes.
Notes
Using fresh eggs will enhance taste and texture. Customize by adding herbs like dill or chives. For extra creaminess, add Greek yogurt. Store in an airtight container for up to 3-5 days.