Classic Egg Salad

$The main ingredients in a classic egg salad are simple and easy to find. You will need: - 6 large eggs - 1/4 cup mayonnaise - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 2 tablespoons green onions, finely chopped - 1 celery stalk, finely diced - 1 teaspoon paprika - Salt and pepper to taste - Fresh dill or parsley for garnish These ingredients work together to create a creamy and flavorful dish. The eggs give protein, while the mayo adds a rich texture. The mustard and lemon juice bring a nice tang, making each bite delightful. You can customize your egg salad by adding fun ingredients. Here are some ideas: - Chopped pickles or relish for a crunch - Diced bell peppers for extra color - A pinch of cayenne for heat - Chopped bacon for a smoky flavor - Avocado for creaminess and healthy fats Feel free to mix and match based on what you enjoy. These add-ins can enhance the taste and make the dish uniquely yours! If you are missing an ingredient, don’t worry! Here are some easy swaps: - Greek yogurt instead of mayonnaise for a lighter option - Yellow mustard if you don't have Dijon - Lime juice in place of lemon juice - Chives instead of green onions - Any crunchy veggie like cucumber instead of celery These substitutions can keep the essence of your egg salad while adjusting for your pantry. Remember, it’s all about making a dish you love! For the full recipe, check out the details provided. Start by boiling your eggs. Place six large eggs in a pot. Cover the eggs with cold water. Heat the pot over medium heat until it boils. Once boiling, remove the pot from heat. Cover the pot and let the eggs sit for 10 to 12 minutes. This cooking time gives you hard-boiled eggs. After the time is up, move the eggs into a bowl of ice water. Let them cool for about five minutes. This step makes peeling easier. To peel, gently tap the egg on a hard surface. Roll the egg to crack the shell all over. Start peeling from the wider end. The shell should come off easily. Next, chop the peeled eggs into small pieces. In a large mixing bowl, add 1/4 cup of mayonnaise. Also, add 1 tablespoon of Dijon mustard and 1 tablespoon of lemon juice. Add 1 teaspoon of paprika for flavor. Season with salt and pepper to taste. Now, mix these ingredients well until smooth. Add the chopped eggs to the bowl. Then, add 2 tablespoons of finely chopped green onions and 1 diced celery stalk. Stir gently until everything is well combined. Make sure to mix evenly so every bite is tasty. Now it's time to taste your egg salad. This step is key for perfect flavor. If it needs more zing, add a little more lemon juice. You can also adjust salt and pepper to your liking. Remember, everyone's taste is different. After mixing, cover the bowl and refrigerate the egg salad for at least 30 minutes. This waiting time lets the flavors blend nicely. For the full recipe, check out the Zesty Classic Egg Salad. To boil eggs perfectly, start with cold water. Place the eggs in a pot and cover them with water. Heat on medium until the water boils. Once boiling, turn off the heat and cover the pot. Let the eggs sit for 10 to 12 minutes. This method helps avoid green rings around the yolk. After time is up, cool the eggs quickly. Transfer them to a bowl of ice water for about 5 minutes. This makes peeling much easier and keeps the eggs fresh. If you have leftover egg salad, store it in an airtight container. This keeps it fresh for up to three days in the fridge. Always seal the container tightly to avoid odors. If you notice any changes in smell or texture, it’s best to toss it. You can also freeze egg salad, but it may change texture. If you freeze it, use it within a month. Thaw it in the fridge overnight before serving. Egg salad is so versatile! You can serve it in many ways. Try it on a bed of fresh lettuce for a light meal. It also works great as a filling for sandwiches or wraps. Add a sprinkle of fresh dill or parsley on top for a pop of color. For a crunchy twist, serve it with fresh veggies like cucumbers or carrots. You can find the full recipe for a zesty take on classic egg salad [here](#). {{image_2}} You can spice up your egg salad with a few simple tweaks. Adding a dash of cayenne pepper gives a nice kick. Try smoked paprika for a deep flavor. You can also use curry powder for a unique twist. Each spice adds a new layer of taste. Experiment with different styles to find your favorite. Want to lighten up your egg salad? Swap out mayonnaise for Greek yogurt. It adds creaminess and extra protein. You can also add mashed avocado for a rich texture. This keeps the salad healthy and flavorful. Consider adding chopped bell peppers for crunch and color. These changes keep your dish fresh and nutritious. Serving egg salad can be fun and creative. Try scooping it into avocado halves for a low-carb option. You can also serve it in lettuce wraps for a fresh bite. For a cute snack, place it on cucumber slices. Egg salad can also top whole-grain crackers for a crunchy treat. Explore different ways to serve this classic dish! To keep your egg salad fresh, store it in an airtight container. This will help prevent air from drying it out. Make sure to seal the container tightly. Keep it in the fridge right after making it. Egg salad can last in the fridge for about 3 to 5 days. Always check for signs of spoilage before eating. If it smells off or looks strange, throw it out. It’s better to be safe than sorry. I do not recommend freezing egg salad. Freezing can change its texture. The mayonnaise and eggs may separate when thawed. Instead, enjoy it fresh! For the best flavor, make only what you need. You can always whip up a new batch from the Full Recipe when you crave more. Yes, you can use different mustards to change the flavor. Yellow mustard gives a classic taste. Spicy brown mustard adds a nice kick. Honey mustard is sweet and tangy. Try any of these to find your favorite. Mixing mustards can also create a unique taste. Experiment and have fun with it! You can serve egg salad in many ways. A classic option is on whole-grain bread for a sandwich. You can also use lettuce leaves for a low-carb choice. Serving it on crackers makes a great snack. For a fancy touch, place it in a small bowl with fresh herbs on top. Each way brings out its creamy goodness. To reduce mayo in egg salad, you can use Greek yogurt. It gives a creamy texture with less fat. You can also add more chopped veggies for extra crunch. Using mustard can add flavor without extra calories. Try these tips to make a lighter version that still tastes great! This blog post covered key ingredients for egg salad. I shared how to boil and peel eggs, mix the salad, and tweak the flavor. You learned tips for boiling, storing, and serving egg salad. We also explored variations with spices and healthy swaps, along with storage tips. In closing, egg salad can be simple or creative. Use the steps and ideas here to make it your own. Enjoy your delicious egg salad!$

Elevate your lunch game with this zesty classic egg salad recipe! Packed with delicious flavors from fresh ingredients like green onions and dill, this easy recipe is perfect for sandwiches or as a refreshing salad option. In just 15 minutes of prep, you can whip up a dish that’s sure to impress. Click through to discover how to make this tasty dish and enjoy the perfect blend of taste and texture in every bite!

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Ingredients

6 large eggs

1/4 cup mayonnaise

1 tablespoon Dijon mustard

1 tablespoon lemon juice

2 tablespoons green onions, finely chopped

1 celery stalk, finely diced

1 teaspoon paprika

Salt and pepper to taste

Fresh dill or parsley for garnish

Instructions

Begin by boiling the eggs. Place the eggs in a pot, cover with cold water, and bring to a boil over medium heat. Once boiling, remove from heat, cover, and let sit for 10-12 minutes.

After the time is up, transfer the eggs to a bowl of ice water to cool for about 5 minutes.

Once cooled, peel the eggs and chop them into small pieces.

In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, paprika, salt, and pepper. Mix well.

Add the chopped eggs, green onions, and diced celery to the mayonnaise mixture. Stir gently until everything is well combined.

Taste and adjust seasoning if needed, adding more salt, pepper, or lemon juice according to your preference.

Cover and refrigerate for at least 30 minutes to allow the flavors to meld.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

- Presentation Tips: Serve the egg salad on a bed of lettuce or in a sandwich, garnished with fresh dill or parsley. Enjoy with whole-grain bread or fresh veggies on the side!