In the Kitchen: Egg flights and egg salad with homemade mayo
Recipe Information
Egg Salad with Homemade Mayo
Cultural Context
Egg salad is a classic American dish that has been enjoyed since the early 20th century, often served in sandwiches or as a side dish. It embodies the spirit of simple, home-cooked meals, making it a popular choice for picnics and potlucks. Today, variations abound, with many adding unique ingredients like herbs or spices to personalize the flavor.
mayonnaise
🥗Healthier: Greek yogurt
💰Cheaper: store-bought mayonnaise
Greek yogurt reduces calories while maintaining creaminess
Steam the eggs in a pot with a colander over simmering water for 12 minutes for hard-boiled eggs.
Transfer the eggs to a bowl of ice water to cool.
Peel the eggs and mash them with a fork until chunky, not paste-like.
Add lemon zest to the mashed eggs.
Squeeze in some lemon juice to taste.
Mix in 1/4 cup mayonnaise with the egg mixture.
Add diced celery and chopped green onions to the mixture.
Incorporate fresh dill into the egg salad mixture.
Spread lettuce on a plate or cutting board.
Spoon the egg salad mixture onto the lettuce.
Top each serving with a slice of avocado and additional fresh dill.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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