Five tasty dressings for egg salad can enhance this classic dish and add variety. Try a creamy mayonnaise mixed with a bit of Dijon mustard for a tangy flavor, or a zesty Greek yogurt dressing with fresh herbs like dill and chives for something lighter. A spicy sriracha mayonnaise adds heat, while a simple vinaigrette made from olive oil, vinegar, and garlic offers a refreshing contrast. Finally, a honey mustard dressing brings a sweet and savory balance to the dish.
A go-to meal that is a favorite to most people is egg salad, often celebrated for its creamy texture and vibrant flavor. It combines hard-boiled eggs with a rich mixture of mayonnaise, mustard, and various seasonings, allowing for a delightful blend that can be customized to suit individual tastes. Whether served on a bed of crisp lettuce, tucked between slices of whole grain bread, or enjoyed as a dip with crunchy vegetables, egg salad offers a satisfying and nutritious option that’s perfect for lunch or a light dinner.
Egg salad on toast with mashed avocado
Hollywood Beat magazine Test Kitchen
Classic Egg Salad
Servings: 4 | Difficulty: Easy
PREP TIME: 10 minutes +COOK TIME: 10 to 12 minutes = TOTAL TIME: 20 to 22 minutes
Ingredients
8 large eggs
1/3 cup mayonnaise
1 teaspoon Dijon or yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper to taste
Optional: chopped fresh herbs (like dill or parsley) for garnish
Directions
Place the eggs in a large pot and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, cover the pot with a lid and remove it from heat. Let the eggs sit for 10 to 12 minutes to hard-boil.
Next, carefully transfer the eggs to a bowl of ice water to cool for about 5 minutes.
Peel the cooled eggs. Once peeled, chop the eggs into small pieces.
In a mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, garlic powder, onion powder, and season with salt and pepper to taste. Mix well until the ingredients are fully combined.
If desired, garnish with chopped fresh herbs before serving.
Serve the egg salad on its own, on toast, or in sandwiches.
How Long Can You Keep Egg Salad?
Egg salad can be safely stored in the fridge for 3 to 5 days in an airtight container.
What to serve with egg salad?
Crispy lettuce leaves are great for adding crunch and can be used as a healthy wrap.
Serving it on mixed greens with balsamic vinaigrette contrasts nicely with the creaminess of the egg salad.
Consider serving it with whole-grain bread or toast for balanced flavors and added fiber.
You can also add pickles, fresh fruit slices, or potato chips for a nice texture contrast.
To elevate the dish, try adding some sliced tomatoes or avocado for freshness and creaminess.
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