Classic Egg Salad

$- 6 large eggs - 1/4 cup creamy mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon freshly squeezed lemon juice - 1/4 cup finely diced celery - 1/4 cup finely sliced green onions - 2 tablespoons finely chopped fresh dill - 1 tablespoon finely chopped fresh parsley - Salt and freshly cracked pepper to taste - Optional: 2 teaspoons rinsed and coarsely chopped capers - Serving suggestion: Crisp lettuce leaves I love using fresh ingredients for my egg salad. The creamy mayonnaise adds smoothness, while Dijon mustard gives a nice zing. Fresh lemon juice brings brightness to the dish. The diced celery and sliced green onions add crunch and flavor. Dill and parsley give it a fresh herb taste. For an extra twist, capers add a briny touch. You can skip the capers if you prefer a milder flavor. This simple list of ingredients makes the egg salad easy to prepare. You can find everything at your local grocery store. Once you gather these items, you're ready to create a classic dish that everyone will enjoy! If you're curious about the full recipe, check it out! To make perfect hard-boiled eggs, start with fresh eggs. Place them in a medium saucepan. Cover the eggs with water, ensuring it's about an inch above them. Heat the pan on medium-high until the water boils. Once boiling, cover the pot and remove it from heat. Let the eggs sit in the hot water for 12 minutes. This method cooks them just right. After 12 minutes, prepare an ice bath. Fill a large bowl with cold water and ice. Carefully move the eggs from the hot water to the ice bath. Let them cool for about 5 minutes. This cooling stops the cooking and makes peeling much easier. Once the eggs are cool, gently tap each egg against a hard surface. Crack the shell and peel it off. Peeling under running water helps remove any stubborn bits. Next, chop the peeled eggs into bite-sized pieces. You want a chunky texture for your egg salad. In a mixing bowl, combine the chopped eggs with creamy mayonnaise, Dijon mustard, lemon juice, diced celery, sliced green onions, fresh dill, parsley, and capers if you choose to add them. Now, mix the salad. Use a spatula or spoon to fold the ingredients together gently. Avoid overmixing, as you want to keep some texture. To bring out the flavors, season with salt and freshly cracked pepper. Taste the mixture and adjust the seasoning if needed. For serving, scoop the egg salad onto crisp lettuce leaves for a fresh touch. You can also spread it on your favorite bread for a tasty sandwich. I love serving it in vibrant colors, garnishing with herbs for an inviting look. Enjoy your delicious creation! For the full recipe, check out the details above. To get the best texture, chop your eggs into bite-sized pieces. Aim for a chunky look. This method keeps the salad from feeling mushy. When mixing, don't overdo it. Gently fold the ingredients together. This keeps the egg bits intact and gives a nice mouthfeel. You want to enjoy each bite, not just a creamy spread. Adding spices can really boost your egg salad. I love using fresh dill and parsley. They add a bright taste that makes the dish pop. You can also try a pinch of paprika for a little kick. Always use fresh ingredients. Fresh eggs and herbs make a huge difference in flavor. They bring the dish alive and give it that homemade touch. Serving matters just as much as taste. For a fun twist, use crisp lettuce leaves as cups. Scoop in the salad and enjoy a fresh bite. You can also plate the salad on a colorful dish. Garnish with extra herbs or even some cherry tomatoes. This makes your dish look inviting. Want something different? Try serving it on toasted bread for a tasty sandwich. For the full recipe, check out the Full Recipe section. {{image_4}} You can easily change the classic egg salad to fit your taste. Adding spices like paprika or curry powder can give a nice kick. You can also try a little garlic powder for a deeper flavor. If you want something fresh, adding diced pickles or relish can brighten the dish. You can switch out the mayonnaise for Greek yogurt. This makes it lighter and healthier. If you're vegan, try using mashed avocado instead of eggs. It gives a creamy texture and a unique taste. Egg salad is great as a sandwich, but you can also get creative. Use lettuce leaves instead of bread for a low-carb option. This keeps it fresh and crunchy. You can also top baked potatoes or mix it into pasta for a delicious twist. Another fun idea is to use egg salad as a filling for savory pastries. Stuff it into puff pastry for a tasty treat. You can even create a dip by mixing it with sour cream and serving it with chips or veggies. The variations are endless. Enjoy experimenting with your egg salad! To keep your egg salad fresh, store it in an airtight container. This helps prevent air from spoiling the flavor. Glass or plastic containers with tight lids work well. If you use a bowl, cover it tightly with plastic wrap. Always label the container with the date. This way, you will know when you made it. Classic egg salad lasts about three to five days in the fridge. Always check for signs of spoilage. If you see any changes in color or smell, it’s best to throw it out. Look for separation or an off odor. These signs mean it’s no longer safe to eat. Enjoy your egg salad while it's fresh for the best taste! How long does it take to make classic egg salad? It only takes about 30 minutes to make classic egg salad. You need 15 minutes to prep and 15 minutes to cook and mix the ingredients. This quick dish is perfect for a busy day. Can I use other types of mustard or mayonnaise? Yes, you can use any mustard or mayonnaise you like. Yellow mustard gives a milder taste, while spicy mustard adds a nice zing. For mayonnaise, try Greek yogurt for a lighter option. What can I add for a spicy kick? You can add hot sauce or cayenne pepper for heat. Chopped jalapeños or red pepper flakes also work well. Just be sure to start with a small amount and taste. Can classic egg salad be frozen? I do not recommend freezing egg salad. The texture of the eggs and mayonnaise can change. It’s best to enjoy it fresh for the best taste and quality. What are some good side dishes to serve with egg salad? Egg salad pairs well with fresh veggies, chips, or a light soup. You can also serve it with a simple green salad or crusty bread for a delightful meal. For more details on making this delightful dish, check out the Full Recipe. Egg salad is simple and tasty. You start with eggs and add great ingredients. Chopping and mixing well gives it the best texture. Always use fresh ingredients for maximum flavor. You can change up tastes with spices or different veggies. Egg salad can be eaten on bread or lettuce. Remember to store it right to keep it fresh. Enjoy experimenting with your egg salad to find your favorite way!$

Dive into the delicious world of herb-infused creamy egg delight! This easy recipe blends flavorful ingredients like fresh dill, lemon juice, and crispy celery for a refreshing twist on classic egg salad. Perfect for a light lunch or a party platter, you'll love serving this on crisp lettuce leaves or as a tasty sandwich spread. Ready to impress your friends and family? Click through to explore this delightful recipe and elevate your culinary skills!

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Ingredients

6 large eggs

1/4 cup creamy mayonnaise

1 tablespoon Dijon mustard

1 tablespoon freshly squeezed lemon juice

1/4 cup celery, finely diced

1/4 cup green onions, finely sliced

2 tablespoons fresh dill, finely chopped

1 tablespoon fresh parsley, finely chopped

Salt and freshly cracked pepper to taste

2 teaspoons capers, rinsed and coarsely chopped (optional)

Crisp lettuce leaves, for serving

Instructions

Boil the Eggs: Begin by placing your eggs in a medium-sized saucepan. Fill the pan with enough water to cover the eggs by about an inch. Bring the water to a vigorous boil over medium-high heat. When the water reaches a boil, cover the pot with a lid and immediately remove it from the heat. Let the eggs sit in the hot water for approximately 12 minutes to cook them perfectly.

Cool the Eggs: After the 12 minutes are up, prepare an ice bath by filling a large bowl with cold water and ice. Carefully transfer the eggs from the hot water to the ice bath and let them cool for about 5 minutes. This process will stop the cooking and make peeling easier.

Peel the Eggs: Once the eggs are cool, gently tap each egg against a hard surface to crack the shell. Peeling the eggs under a gentle stream of running water can help remove the shell more easily and prevent any bits from sticking.

Chop the Eggs: In a mixing bowl, chop the peeled eggs carefully into bite-sized pieces, aiming for a chunky consistency that will provide texture in the salad.

Combine Ingredients: To the bowl with the chopped eggs, add the creamy mayonnaise, Dijon mustard, lemon juice, diced celery, sliced green onions, chopped dill, parsley, and capers (if using).

Mix the Salad: Using a spatula or spoon, gently fold all the ingredients together until they are well incorporated. Be careful not to overmix as you want to maintain some of the egg's structure.

Season to Taste: Lightly season the mixture with salt and freshly cracked pepper. Taste and adjust seasoning as needed to achieve the perfect flavor balance.

Serve and Enjoy: To serve, scoop generous portions of the egg salad onto crisp lettuce leaves for a light and refreshing presentation. Alternatively, opt to spread the egg salad on your favorite bread to create a delightful sandwich.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

- Presentation Tips: Create a vibrant platter by arranging the filled lettuce leaves in a circular pattern, and garnish with additional herbs for an inviting touch.