Buzz
Egg salad is a widely enjoyed lunch dish in Western countries. It is commonly paired with sandwich bread and has been a favorite across generations of Americans. Made from easily accessible and versatile ingredients, such as bread and eggs, this dish is both simple and satisfying. Follow the steps below to learn how to prepare egg salad.
Ingredients
Method 1:
- Eggs
- Bread
- Mayonnaise/yogurt
- Salt
- Pepper
- Lettuce
- Onion/green onions
- Pickles
- Onion/onion salt
- Celery
- Yellow mustard
- Dill
- Lemon juice
Method 2:
- Eggs
- Yellow mustard, 5 drops per egg
- Pickles
- Mayonnaise
- 1/2 red onion, finely chopped
- A pinch of pepper
- Fresh lemon juice
- Lettuce or bread for serving
Steps
Boil the Eggs
Place 6 eggs into a pot or saucepan.
Fill the pot with cold water until the eggs are completely submerged.
Cover the pot. Bring the water to a gentle boil over medium to medium-high heat, depending on your stove's heating capability.
Turn off the heat. Leave the eggs in the covered pot for about 7 minutes.
Prepare a bowl of ice water large enough to hold all the eggs.
Drain the hot water. Place the eggs in the ice water for about 3 to 5 minutes.
Mix the Salad
Crack the eggshells. Carefully peel the eggs to ensure no shell pieces fall into the salad.
Place the eggs in a medium-sized bowl.
Add 2 tablespoons (30ml) of mayonnaise.
- You can substitute with Greek yogurt for a healthier option. Alternatively, you can use 1 tablespoon of mayonnaise and 1 tablespoon of yogurt.
Mash the eggs and mayonnaise with a fork. You can mash them finely for a smooth texture or leave them chunky for a different consistency.
Season the salad. Choose common seasonings to enhance the egg salad. Use a large spoon to mix thoroughly.
- Add pepper to taste. If not using pre-packaged seasonings, you can include a pinch of salt.
- For a sweet touch, add 1 teaspoon of sweet pickles. Adjust the amount based on preference.
- Include 2 stalks of finely chopped celery for added crunch.
- Add 1 teaspoon of dill or ½ teaspoon of onion salt.
- Mix in ½ cup of chopped onions or green onions. Other seasonings you can use are yellow mustard and lemon juice.
Enjoy the Egg Salad
You can use the egg salad to make sandwiches or enjoy it on its own.
Boil and peel the eggs.
Mash the eggs finely and transfer them to a bowl.
Add 5 drops of yellow mustard per egg.
Include 1 heaping tablespoon of pickles per egg.
Mix in 1 heaping teaspoon of mayonnaise per egg.
Finely chop ½ of a red onion.
Add the chopped onion to the mixture.
Use a spoon to thoroughly mix the ingredients.
Add one or two pinches of salt.
Squeeze in a bit of lemon juice (up to 2 squeezes).
Mix the salad thoroughly.
Refrigerate for about 30 minutes.
Serve the salad with lettuce or bread.
What You'll Need
- Water
- Pot
- Bowl
- Fork
