Easy Creamy Egg Salad Recipe

What to include in egg salad

Mayonnaise – a classic egg salad should never miss mayonnaise. You can use yellow, whole-wheat or Dijon mustard. Greek yogurt is a nutritious alternative to mayo.

Eggs – hard-boiled eggs are perfect for great egg salads

Paprika - Paprika serves more as a decorative and coloring agent than as a food flavor.

Green onions/Chives/Scallions - The purpose of these is to give the egg salad a fresh taste and to highlight various flavors.

Variations & Additions to Egg Salad

Alternatives to mayo include Greek yogurt, hummus, and tahini.

Vegetables - Celery, green onions, sweet bell peppers, and jalapenos add to the crunchiness of the egg salad.

Add garbanzo beans, cooked shrimp, chicken, bacon, or sliced chicken for extra protein.

Herbs - Fresh parsley, dill, basil, rosemary, and coriander.

You can top your egg salad with pickles and diced olives

Avoid adding tomatoes and cucumbers as they add a lot of water or liquid unless you intend to consume the entire batch of egg salad straight once.

How to make the perfect egg salad

Halve the boiled eggs lengthwise, then cut each half into two or three pieces to get a chunky eggs salad and add texture to your salad.

Place the chopped eggs into a medium mixing bowl, add the mayonnaise, pickle juice, red onion, mustard, chives, sweet paprika, salt, and pepper then until desired texture and consistency is reached.

For an extra smooth and creamy egg salad, divide the egg yolks from the egg whites. Add the yolks to a large mixing bowl with the mayonnaise, pickle juice, mustard, paprika, and salt and pepper then mix well until fully combined and smooth.

Add the egg white and the diced red onion to the yolk and mayo mixture and gently mix to combine.

Ingredients

6 large eggs

½ teaspoon paprika

¼ cup finely chopped celery

4 tablespoons whole egg mayonnaise

1 tablespoons mustard

½ tablespoon yellow mustard

2 tablespoons fresh spring onions, finely chopped

½ red onion thinly chopped

1 tablespoon fresh cilantro, finely chopped

A pinch of salt

¼ teaspoon fresh cracked black pepper

Pickle juice

Procedure

Place the eggs in a large pot, then add enough cold water to cover the eggs and at least one inch above them.

On medium heat, allow the eggs to boil in the water. Hard boil the eggs for close to 12 minutes then remove them from the heated water.

Place the eggs in a dish of cold water to cool for about five minutes. This makes peeling the shell easy.

After the eggs have cooled down, peel and then cut the peeled eggs into quarters.

Place the diced eggs in a medium-sized serving bowl, add salt and pepper to taste then mix

Add mayonnaise, mustard, celery, cilantro, onions, and a dash of paprika then gently mix until even.

Taste the food, check the seasonings, and then serve.

How to serve egg salad

Egg salad can be sandwiched between two slices of bread or a buttery croissant to create an egg salad sandwich.

Egg salad can be served on its own or with a scoop or two added to a bowl of vegetables salad or main meal. The egg salad can also be used as a dip and spooned onto crackers.

You can serve egg salad with potato wedges, French fries, bacon, salsa, garlic bread, fruit salad, sweet potato fries, green salads, and scrambled eggs among others.

Conclusion

This dish is low-cost, simple to prepare, delicious, and packed with protein. Salads and sandwiches go well with egg salads. You can adjust it to your preferences because although some people enjoy their salads drenched in mayonnaise, others prefer them with a little extra crunch from vegetables like red onion, celery, and bell pepper. You can choose to make your egg salad sweet or savory.