Make your own egg salad - super fast & delicious (incl. 3 variations)
Recipes in this Video
Egg salad has its roots in American cuisine, often enjoyed as a simple, satisfying dish for lunches and picnics. Traditionally made with hard-boiled eggs, mayonnaise, and seasonings, it reflects the resourcefulness of home cooks. Today, variations abound, with many adding ingredients like herbs or spices, making it a versatile choice for any occasion.
Ingredients
- ●eggs
- ●mayonnaise
- ●mustard
- ●celery
- ●onion
- ●salt
- ●black pepper
- ●paprika
Instructions
- 1Boil eggs in a pot of water for 10-12 minutes until hard-boiled.
- 2Remove eggs from the pot and place them in cold water to cool.
- 3Peel the cooled eggs and chop them into small pieces.
- 4In a bowl, combine chopped eggs, mayonnaise, and mustard.
- 5Add diced celery and onion to the mixture.
- 6Season with salt, black pepper, and paprika to taste.
- 7Mix all ingredients until well combined.
- 8Chill in the refrigerator for at least 30 minutes before serving.
- 9Serve on bread, lettuce, or crackers as desired.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
celery
Healthier: cucumber
Cheaper: green bell pepper
Cucumber adds crunch with fewer calories
onion
Healthier: green onion
Cheaper: shallots
Green onion provides a milder flavor
paprika
Healthier: smoked paprika
Cheaper: cayenne pepper
Cayenne adds heat without changing the dish's essence
Techniques
Equipment
Also Known As
Ingredients
- ●6 large eggs
- ●1/4 cup mayonnaise
- ●1 tsp Dijon mustard
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp fresh chives, chopped
- ●1 tbsp fresh dill, chopped
- ●1/2 tsp paprika (optional)
Instructions
- 1Place the eggs in a saucepan and cover them with water.
- 2Bring the water to a boil over medium-high heat.
- 3Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12 minutes.
- 4After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 5Peel the cooled eggs and chop them into small pieces.
- 6In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and black pepper.
- 7Gently mix until well combined, being careful not to mash the eggs too much.
- 8Stir in the chopped chives and dill, and add paprika if desired.
- 9Taste and adjust seasoning if necessary.
- 10Serve the egg salad on bread, in a wrap, or on a bed of greens.
Equipment
Egg salad is a classic American dish, often enjoyed in sandwiches or as a side. It's a staple for picnics and potlucks, where its creamy texture and zesty flavor make it a crowd-pleaser. Variations abound, with some adding spices or herbs for a personal touch, reflecting regional tastes and preferences.
Ingredients
- ●eggs
- ●mayonnaise
- ●mustard
- ●hot sauce
- ●green onions
- ●celery
- ●paprika
- ●salt
- ●black pepper
- ●lettuce leaves
Instructions
- 1Boil eggs in a pot for 10-12 minutes until hard-boiled.
- 2Cool the eggs under cold running water and peel them.
- 3Chop the peeled eggs into small pieces and place in a mixing bowl.
- 4Add mayonnaise, mustard, and hot sauce to the eggs.
- 5Mix until well combined and creamy.
- 6Fold in chopped green onions and diced celery.
- 7Season with paprika, salt, and black pepper to taste.
- 8Serve on a bed of lettuce leaves or in a sandwich.
Ingredient Alternatives
mayonnaise
Healthier: Greek yogurt
Cheaper: sour cream
Greek yogurt reduces calories while maintaining creaminess
hot sauce
Healthier: sriracha
Cheaper: chili paste
Chili paste offers a similar heat at a lower cost
Techniques
Equipment
Also Known As
Ingredients
- ●6 large eggs
- ●1/4 cup plain Greek yogurt
- ●1 tbsp Dijon mustard
- ●1 tbsp lemon juice
- ●1/4 cup chopped celery
- ●1/4 cup chopped green onions
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp paprika (optional)
Instructions
- 1Place the eggs in a pot and cover them with water.
- 2Bring the water to a boil over medium-high heat.
- 3Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
- 4After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- 5Peel the cooled eggs and chop them into small pieces.
- 6In a mixing bowl, combine the Greek yogurt, Dijon mustard, lemon juice, salt, and pepper. Mix well.
- 7Add the chopped eggs, celery, and green onions to the bowl. Stir gently to combine.
- 8Taste and adjust seasoning if necessary, adding paprika if desired.
- 9Serve the egg salad on whole grain bread, lettuce wraps, or as a dip with crackers.
Equipment
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