Creamy egg salad is a classic, versatile dish that can be enjoyed as a quick lunch, hearty snack or delicious sandwich filling. The richness of hard-boiled egg is perfectly complemented by tangy and creamy dressing, enhanced by a touch of mustard, a hint of sweetness and a little crunch from celery or onion. This recipe is simple to prepare, yet it¡¯s packed with flavor and offers a comforting, homey feel that makes it an all-time favorite. Serve it on toasted bread, with crackers or over crisp lettuce for a light yet satisfying meal.
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INGREDIENTS:
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? 6 large eggs, hard-boiled, peeled, and diced
? 1/3 cup mayonnaise
? 1 teaspoon Dijon mustard
? 1 teaspoon yellow mustard (optional, for a bit more tang)
? 1 teaspoon white vinegar or lemon juice
? 1/4 teaspoon salt, or to taste
? 1/4 teaspoon black pepper, or to taste
? 2 tablespoons finely diced celery
? 1 tablespoon finely diced red onion or green onion
? 1 tablespoon chopped fresh dill or parsley (optional, for garnish)
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INSTRUCTIONS:
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1. Prepare the Eggs: Place the diced hard-boiled eggs in a medium-sized mixing bowl.
2. Make the Dressing: In a small bowl, whisk together mayonnaise, Dijon mustard, vinegar (or lemon juice), salt, and pepper until smooth and creamy.
3. Combine: Pour the dressing over the eggs. Add the celery and red onion. Gently mix until all ingredients are evenly coated, being careful not to mash
the eggs too much.
4. Chill and Serve: Cover the egg salad and refrigerate for at least 20 minutes to let the flavors meld. Before serving, sprinkle with fresh dill or parsley
for added flavor and color.
5. Serve: Enjoy as a sandwich filling, with crackers, or over a bed of greens.
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TIPS:
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? For a healthier version, use Greek yogurt or a combination of yogurt and mayonnaise.
? Add a pinch of paprika for a smoky flavor twist.
? Store leftovers in an airtight container in the refrigerator for up to 3 days.
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