Egg salad is a classic dish that has a long and cherished history in culinary traditions around the world. While its exact origins are unclear, variations of egg salad can be found in various cultures dating back centuries. Eggs, with their versatility and wide availability, have been a staple ingredient in many cuisines, making egg salad a popular choice for a satisfying and simple meal.
The flavors of egg salad are a delightful combination of creamy, tangy, and savory elements. The creamy texture comes from the mayonnaise, which binds the ingredients together and adds richness to the salad. Dijon mustard provides a tangy kick, while the chopped red onion and celery add a refreshing crunch and a hint of sharpness. Fresh parsley lends a vibrant herbaceous note, and the lemon juice adds a bright and citrusy undertone. The seasoning of salt and black pepper enhances the overall flavor profile, balancing the richness and adding depth.
Egg salad has remained popular over the years due to its versatility and widespread appeal. It can be enjoyed in various ways, such as a sandwich filling, a topping for crackers or toast, or even as a side dish alongside fresh greens. The combination of flavors and textures makes it an excellent choice for picnics, potlucks, or quick and satisfying lunches. Furthermore, egg salad can be easily customized by incorporating additional ingredients such as chopped pickles, fresh herbs, or even a touch of spice to suit individual preferences.
The simplicity and familiarity of egg salad, coupled with its delicious taste, have earned it a place in the hearts of many food enthusiasts. Whether you’re seeking a comforting homemade meal or a delightful addition to a party spread, this award-winning egg salad recipe is sure to satisfy your cravings and leave you with a newfound appreciation for this timeless dish.
Egg salad
Ingredients
- 6 hard-boiled eggs peeled and chopped
- ¼ cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp finely chopped red onion
- 2 tbsp finely chopped celery
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp – Optional: paprika for garnish
Instructions
- In a medium bowl, combine the mayonnaise, Dijon mustard, red onion, celery, parsley, lemon juice, salt, and black pepper. Stir well to combine.
- Add the chopped hard-boiled eggs to the bowl and gently fold them into the mayonnaise mixture until evenly coated.
- Taste and adjust the seasoning if needed. You can add more salt, pepper, or lemon juice according to your preference.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
- Once chilled, give the egg salad a final stir and transfer it to a serving bowl.
- If desired, sprinkle some paprika on top for a garnish.
- Serve the egg salad on toasted bread, rolls, or with crackers. It also pairs well with fresh lettuce leaves for a low-carb option.
