Best Classic Egg Salad Recipe A Perfect Side Dish
Enjoy the creamy and satisfying taste of Classic Egg Salad Recipe, a timeless choice for those who appreciate simplicity in their meals. Perfect for sandwiches or as a standalone snack, this recipe brings a delightful burst of flavours, thanks to the combination of smooth mayonnaise, a hint of mustard, and the right touch of seasoning. It’s an ideal recipe for picnics, lunches, or a quick bite at home.
Classic Egg Salad Recipe
Ingredients
- Hardboiled eggs: For getting perfectly hardboiled eggs, make sure they are cooked and cooled before starting the salad.
- Mayonnaise
- Yellow Mustard
- Salt
- Pepper
Instructions
- Prep the Eggs: Begin by shelling the hardboiled eggs. Once shelled, cut each egg in half. Place all of the yolks in one small bowl and all of the egg whites in a large bowl.
- Chop Egg Whites: Next, cut all of the egg whites into small pieces and put the chopped egg whites back into the large bowl.
- Mash the Yolks: With a fork, smash the yolks until they are all fully crumbled into tiny pieces.
- Mix Yolks with Mayo and Mustard: Add the mayonnaise and the mustard to the bowl with the mashed egg yolks. Mix everything well until it is nice and creamy.
- Combine Yolks with Whites: Add the yolk mixture to the diced egg whites and mix well.
- Season: Add salt and pepper to taste.
- Serve: You can serve the egg salad right away, or store it in the fridge if you prefer it chilled.
Tip: If you want an easier way to chop your eggs, an egg slicer can be very helpful.
Storage
- Storing: If you have leftover egg salad, store it in an airtight container in the fridge. Ensure you refrigerate it shortly after making it. Egg salad left out at room temperature for more than two hours needs to be discarded.
- Shelf-life: Egg salad will last 3-5 days if stored properly in the fridge. You’ll easily tell if egg salad has gone bad if it loses its bright color and becomes really watery.
Serving Suggestions
Making an egg salad sandwich is straightforward. Spread a thin layer of mayonnaise on the inside of two pieces of bread (toasted if you prefer), spoon the homemade egg salad onto one piece, top with the other slice, and cut the sandwich in half.
Remember, this classic egg salad recipe is simple but wonderfully versatile for lunches or quick snacks. Enjoy crafting this delightful dish!
