Creamy Egg Salad

Introduction

History

Egg salad has been a popular dish for many years, with variations of the recipe found in different cultures around the world. The creamy version of egg salad, made with mayonnaise and other ingredients, is a favorite in the United States.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to finely chop the eggs for a smoother texture in the salad.

- Refrigerating the salad for at least three hours before serving allows the flavors to meld together.

- Adjust the amount of mustard and mayonnaise to suit your taste preferences.

Serving Suggestions

Serve Creamy Egg Salad on a bed of lettuce, in a sandwich, or with crackers for a delicious and satisfying meal.

Cooking Techniques

Hard boil the eggs by placing them in a pot of water and bringing it to a boil. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes before transferring them to an ice bath to cool.

Ingredient Substitutions

Use dijon mustard instead of prepared mustard for a different flavor.

- Substitute red onion with green onions or shallots for a milder taste.

Make Ahead Tips

Creamy Egg Salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to mix well before serving.

Presentation Ideas

Garnish the Creamy Egg Salad with paprika, fresh herbs, or a sprinkle of black pepper for a beautiful presentation.

Pairing Recommendations

Serve Creamy Egg Salad with fresh fruit, a side of soup, or a green salad for a well-rounded meal.

Storage and Reheating Instructions

Store any leftover Creamy Egg Salad in an airtight container in the refrigerator. To reheat, simply let it come to room temperature or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of Creamy Egg Salad contains approximately 200 calories.

Carbohydrates

Each serving of Creamy Egg Salad contains approximately 2 grams of carbohydrates.

Fats

Each serving of Creamy Egg Salad contains approximately 15 grams of fats.

Proteins

Each serving of Creamy Egg Salad contains approximately 10 grams of proteins.

Vitamins and minerals

Egg salad is a good source of vitamins such as Vitamin A, Vitamin D, and Vitamin E. It also contains minerals like iron, calcium, and potassium.

Alergens

This recipe contains eggs and mayonnaise, which may be allergens for some individuals.

Summary

Creamy Egg Salad is a nutritious dish that is high in proteins and healthy fats. It is a good source of vitamins and minerals, making it a healthy option for a meal or snack.

Summary

Creamy Egg Salad is a delicious and versatile dish that is perfect for any occasion. With its creamy texture and flavorful ingredients, it is sure to be a hit with family and friends.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Creamy Egg Salad. It was a warm summer day, and I had just finished helping my mother tend to the garden. As we sat down for lunch, my mother brought out a bowl of the most luscious egg salad I had ever seen. The creamy texture and the perfect blend of seasonings made my mouth water just looking at it.

"Where did you learn to make this?" I asked, eager to know the secret behind this delectable dish.

My mother smiled and replied, "Oh, this recipe has been passed down in our family for generations. It's a simple yet delicious way to use up leftover hard-boiled eggs."

I was intrigued by the idea of a recipe that had been cherished by my ancestors, and I knew that I had to learn how to make it myself. My mother graciously shared the recipe with me, and from that day on, Creamy Egg Salad became a staple in my own kitchen.

Over the years, I have made some modifications to the original recipe, adding my own personal touches to make it even more special. I have shared this recipe with friends and family, and it has always been met with rave reviews. I am proud to say that Creamy Egg Salad has become my signature dish, a recipe that I hold dear to my heart.

The key to making the perfect Creamy Egg Salad lies in the quality of the ingredients. Fresh eggs are a must, as they provide the base for the dish. I always make sure to use eggs that are free-range and organic, as I believe that the quality of the eggs greatly impacts the flavor of the salad.

To start, I carefully boil the eggs until they are perfectly cooked. I then peel them and chop them into small pieces, being careful not to mash them too much. In a separate bowl, I combine mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper, whisking everything together until it forms a smooth and creamy dressing.

Next, I add the chopped eggs to the dressing, along with diced celery, green onions, and fresh herbs such as dill and parsley. I gently fold everything together, making sure that the eggs are evenly coated with the dressing. The final touch is a sprinkle of paprika on top, adding a pop of color and flavor to the dish.

The Creamy Egg Salad is best served chilled, allowing the flavors to meld together and develop over time. I like to serve it on a bed of crisp lettuce, or sandwiched between two slices of freshly baked bread. It makes for a perfect picnic lunch or a light and refreshing meal on a hot summer day.

As I sit down to enjoy a plate of Creamy Egg Salad, I can't help but think back to that warm summer day when I first learned how to make this recipe. It has become a cherished part of my culinary repertoire, a dish that brings back memories of family gatherings and shared meals. I am grateful for the opportunity to carry on the tradition of making this delicious dish, and I look forward to passing it down to future generations.

In conclusion, the recipe for Creamy Egg Salad holds a special place in my heart, not only for its delicious flavor but also for the memories and traditions that it represents. I will continue to make this dish with love and pride, knowing that it connects me to my past and brings joy to those who share it with me.

Categories

| American Recipes | Cathy's Recipes | Egg Recipes | Lunch Recipes | Salad Recipes |

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