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Egg Salad Recipe by Mr. Make It Happen
Introduction:
Egg salad is one of those timeless dishes that’s both comforting and versatile. Whether served as a classic sandwich filling, a topping for crisp greens, or a simple side dish, a well-made egg salad can be a highlight of any meal. This recipe balances creamy, tangy, and savory flavors to create the perfect egg salad that’s sure to impress. Here’s how to make it.
Good Egg Salad starts with PERFECT Boiled Eggs. Here’s how it’s done.
Instructions
1. Prepare the Eggs:
- Place your eggs in a single layer in a saucepan or pot. Avoid overcrowding to prevent cracking.
2. Add Water:
- Fill the saucepan with cold water, covering the eggs by about an inch. Starting with cold water helps the eggs cook more evenly and reduces the risk of cracking.
3. Bring to a Boil:
- Place the pot over medium-high heat and bring the water to a rolling boil. Once the water reaches a boil, cover the pot with a lid.
4. Remove from Heat:
- Once boiling, turn off the heat and leave the pot covered. Let the eggs sit in the hot water for the following times, depending on your preferred level of doneness:
- Soft-Boiled: 6-7 minutes (yolk will be slightly runny)
- Medium-Hard: 8-9 minutes (yolk will be mostly set with a slightly creamy center)
- Hard-Boiled: 10-12 minutes (yolk will be fully set and crumbly)
5. Prepare the Ice Bath:
- While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
6. Transfer Eggs to Ice Bath:
- After the eggs have finished cooking, use a slotted spoon to transfer them from the hot water to the ice bath. This stops the cooking process and makes peeling easier.
7. Cool and Peel:
- Allow the eggs to cool in the ice bath for about 5-10 minutes. Once cooled, gently tap the eggs on a hard surface and roll them to crack the shell. Peel the eggs under running water to help remove any stubborn bits of shell.
8. Serve or Store:
- Serve the eggs immediately or store them in the refrigerator. Hard-boiled eggs can be kept in their shells for up to a week. Peeled eggs should be eaten within a day or two for the best freshness.
Tips for Success:
- Freshness Matters: While very fresh eggs are harder to peel, older eggs are easier to peel after boiling. If you plan ahead, buy eggs a week or so before you need to boil them.
- Peeling Trick: To make peeling easier, add a teaspoon of baking soda to the boiling water. This increases the pH level, making the shells easier to remove.
- Cracking the Shell: To ensure even peeling, gently crack the egg all over and roll it between your hands. This helps loosen the shell and makes it easier to peel off in larger pieces.
Common Issues and Solutions:
- Greenish Ring Around the Yolk: This occurs if the eggs are overcooked. To avoid this, stick to the recommended cooking times and use an ice bath to cool the eggs quickly.
- Cracked Eggs: If you notice cracks during boiling, it’s usually due to a rapid temperature change. Adding eggs to cold water and heating them gradually can help prevent this issue.
Finely dice the onion and celery if you choose to use them in your egg salad. If you need an upgrade on your kitchen knife, grab mine now and save 40% with code “STAYSHARP” at checkout. Https://www.mrmakeithappen.shop
Once eggs are cooked, immediately place in an ice bath.
While the eggs are chilling in the ice bath – make your dressing. Taste as you go and ensure the flavor is exactly where you want it. You want it to be on the borderline of “too flavorful” prior to adding the boiled eggs because they are coming in bland. Once everything is mixed together, it should even out – but taste your food along the way at each phase to ensure you’re in line.
Once the eggs have cooled, peel and dice them like you see here.
Optionally you can mix things in like bacon and chives for added flavor.
Egg salad sandwiches are one of my childhood favorites. These days I opt for low carb bread to try and keep my back from getting too big, but either way – pair it up with some lettuce, tomato, and bacon!
Tips for Success:
- Egg Consistency: For a creamier texture, you can mash the eggs more thoroughly. If you prefer more texture, chop them into larger pieces.
- Flavor Variations: Experiment with additional ingredients like chopped pickles, capers, or a touch of curry powder for unique flavor twists.
- Make Ahead: Egg salad can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
Healthier Options
- Light Mayonnaise: Substitute light mayonnaise or Greek yogurt for a lower-calorie version of the egg salad.
- Whole Grain Bread: Serve the egg salad on whole grain or low-carb bread for a healthier sandwich option.
Egg salad is a versatile dish that’s both satisfying and simple to prepare. With its creamy texture, tangy flavor, and fresh ingredients, it’s a perfect addition to any meal plan. Whether you’re preparing it for a quick lunch, a potluck, or just because, this egg salad recipe is sure to become a favorite in your kitchen. Enjoy!
Print & Download Recipe
Egg Salad Recipe
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise, adjust to taste
- 1 tsp Dijon mustard
- 1 tbsp yellow mustard
- 2 tbsps sweet relish
- 1/2 onion diced
- 2-3 stalks diced celery
- 1 tbsp fresh lemon juice, or white vinegar
- 2 tbsp fresh chives, or parsley, finely chopped
- Bacon, optional
- Salt and black pepper, to taste
- Paprika, optional, for garnish
- Lettuce leaves, for serving, optional
- Bread or crackers, for serving, optional
Instructions
Prepare the Eggs:
- * Place your eggs in a single layer in a saucepan or pot. Avoid overcrowding to prevent cracking.
Add Water:
- * Fill the saucepan with cold water, covering the eggs by about an inch. Starting with cold water helps the eggs cook more evenly and reduces the risk of cracking.
Bring to a Boil:
- * Place the pot over medium-high heat and bring the water to a rolling boil. Once the water reaches a boil, cover the pot with a lid.
Remove from Heat:
- * Once boiling, turn off the heat and leave the pot covered. Let the eggs sit in the hot water for the following times, depending on your preferred level of doneness:
- * Soft-Boiled: 6-7 minutes (yolk will be slightly runny)
- * Medium-Hard: 8-9 minutes (yolk will be mostly set with a slightly creamy center)
- * Hard-Boiled: 10-12 minutes (yolk will be fully set and crumbly)
Prepare the Ice Bath:
- * While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water.
Transfer Eggs to Ice Bath:
- * After the eggs have finished cooking, use a slotted spoon to transfer them from the hot water to the ice bath. This stops the cooking process and makes peeling easier.
Cool and Peel:
- * Allow the eggs to cool in the ice bath for about 5-10 minutes. Once cooled, gently tap the eggs on a hard surface and roll them to crack the shell. Peel the eggs under running water to help remove any stubborn bits of shell.
Serve or Store:
- * Serve the eggs immediately or store them in the refrigerator. Hard-boiled eggs can be kept in their shells for up to a week. Peeled eggs should be eaten within a day or two for the best freshness.
Egg Salad Add-Ins
- Finely dice the onion and celery if you choose to use them in your egg salad. If you need an upgrade on your kitchen knife, grab mine now and save 40% with code “STAYSHARP” at checkout. Https://www.mrmakeithappen.shop
- While the eggs are chilling in the ice bath – make your dressing. Taste as you go and ensure the flavor is exactly where you want it.
- Once the eggs have cooled, peel and dice them
- Optionally you can mix things in like bacon and chives for added flavor.
Notes
- Freshness Matters: While very fresh eggs are harder to peel, older eggs are easier to peel after boiling. If you plan ahead, buy eggs a week or so before you need to boil them.
- Peeling Trick: To make peeling easier, add a teaspoon of baking soda to the boiling water. This increases the pH level, making the shells easier to remove.
- Cracking the Shell: To ensure even peeling, gently crack the egg all over and roll it between your hands. This helps loosen the shell and makes it easier to peel off in larger pieces.
- Greenish Ring Around the Yolk: This occurs if the eggs are overcooked. To avoid this, stick to the recommended cooking times and use an ice bath to cool the eggs quickly.
- Cracked Eggs: If you notice cracks during boiling, it’s usually due to a rapid temperature change. Adding eggs to cold water and heating them gradually can help prevent this issue.
