Introduction
Lina Vexley, a food lover with a passion for simple and nutritious meals, was inspired to create her perfect egg salad after a summer picnic. She wanted something quick, satisfying, and full of flavor. Her first attempt at egg salad was met with rave reviews from family and friends. Since then, Lina has experimented with different ingredients and seasonings, always perfecting her recipe. Egg salad has now become a go-to recipe in her kitchen for lunches, picnics, and potlucks. With its creamy texture and delicious taste, this egg salad is sure to be a hit at any gathering.
Recipe
Classic Egg Salad
Equipment
- Mixing Bowl
- Egg Cooker or Boiling Pot
Ingredients
- 6 large eggs hard-boiled
- 1/4 cup mayonnaise or Greek yogurt for a lighter version
- 1 tbsp mustard yellow or Dijon
- 1 tbsp apple cider vinegar
- 1 tsp paprika for garnish
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 2 tbsp chopped fresh parsley for garnish
Instructions
- Start by boiling the eggs. Place them in a pot of water and bring it to a boil. Once boiling, reduce heat and simmer for 10 minutes. Remove and cool under cold running water.
- Peel the hard-boiled eggs and chop them into small pieces.
- In a mixing bowl, combine the chopped eggs, mayonnaise (or Greek yogurt), mustard, apple cider vinegar, salt, and black pepper. Stir until well mixed.
- Garnish with paprika and fresh parsley for added flavor and presentation.
- Serve chilled, either as a sandwich filling, on crackers, or on a bed of greens.
Notes
Nutrition
How to Make Egg Salad
Start by boiling the eggs. Place them in a pot of water and bring it to a boil. Once boiling, reduce the heat and simmer for about 10 minutes to ensure they’re fully cooked. Once done, transfer the eggs to a bowl of ice water to cool quickly. Peel the eggs and chop them into small pieces.
In a mixing bowl, combine the chopped eggs with mayonnaise (or Greek yogurt for a lighter version), mustard, apple cider vinegar, salt, and freshly ground black pepper. Stir everything together until you achieve a creamy consistency.
For added flavor, garnish your egg salad with a sprinkle of paprika and some freshly chopped parsley. You can serve this egg salad as a filling for sandwiches, on a bed of greens, or alongside crackers as a snack. This recipe is perfect for a quick lunch, picnic, or even as a light dinner option.
Egg salad is not only simple to make but also versatile, as you can add extra ingredients like pickles, celery, or onions to enhance the texture and flavor. It’s a hearty, satisfying dish that’s always a crowd-pleaser.
Conclusion
Egg salad is a classic, creamy dish that never goes out of style. Whether you enjoy it as a sandwich filling, on a salad, or simply by itself, it’s a quick and delicious option for any meal. Lina Vexley’s egg salad recipe is easy to make, customizable, and packed with flavor. Perfect for picnics, lunchboxes, or a comforting dinner, this recipe will be a hit with anyone who tries it!