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Egg Salad

Egg Salad recipe image
This classic egg salad is the ultimate comfort food, featuring tender hard-boiled eggs folded into a rich, creamy dressing. The perfect balance of tangy vinegar, sweet relish, and sharp mustard creates a complex flavor profile that pairs beautifully with the soft texture of the eggs. It is incredibly versatile, serving equally well as a sandwich filling, a picnic potluck staple, or a light lunch served over crisp lettuce leaves. Simple to prepare with pantry staples, this recipe delivers a satisfying, nostalgic taste that is both quick to make and endlessly adaptable to your preferred level of creaminess or spice.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 651.9
Dietary: Gluten-free, Vegetarian
Description
This classic egg salad is the ultimate comfort food, featuring tender hard-boiled eggs folded into a rich, creamy dressing. The perfect balance of tangy vinegar, sweet relish, and sharp mustard creates a complex flavor profile that pairs beautifully with the soft texture of the eggs. It is incredibly versatile, serving equally well as a sandwich filling, a picnic potluck staple, or a light lunch served over crisp lettuce leaves. Simple to prepare with pantry staples, this recipe delivers a satisfying, nostalgic taste that is both quick to make and endlessly adaptable to your preferred level of creaminess or spice.
Ingredients
  • 998656 CABBAGE RECIPE
  • 1 Head of cabbage
  • 1 Lg. onion
  • 1 Lg. bell pepper
  • 3/4 C. of salad oil
  • 1 Teaspoon. celery seed
  • 1 Teaspoon. dry mustard
  • 1 Tbsp. salt
  • 998657 OLD FASHIONED CABBAGE
  • 1 Sm. head cabbage, cut in wedges
  • 1 C. sour cream
  • 1 Beaten egg
  • 1 Tbsp. butter
  • 2 Tbsp. vinegar
  • 1 Tbsp. lemon juice
  • 1 Teaspoon. sugar
  • 1 Teaspoon. salt
  • 1/2 Teaspoon. pepper
  • 1/8 Teaspoon. mustard
  • 1/8 Teaspoon. paprika
  • 1/2 Teaspoon. celery seed
Directions
  1. 1
    Place eggs in a medium saucepan and cover with cold water by about an inch.
  2. 2
    Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat.
  3. 3
    Cover the pan and let the eggs sit for 12 minutes for firm yolks.
  4. 4
    Drain the hot water and transfer the eggs to a bowl of ice water to cool completely.
  5. 5
    Peel the cooled eggs, removing all shell fragments, and roughly chop them into bite-sized pieces.
  6. 6
    Place the chopped eggs in a large mixing bowl.
  7. 7
    In a small bowl, whisk together mayonnaise, mustard, vinegar, salt, and pepper until smooth.
  8. 8
    Pour the dressing over the eggs and gently fold with a spatula until evenly coated.
  9. 9
    Taste and adjust seasoning with additional salt or pepper if needed.
  10. 10
    Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 651.9kcal
% Daily Value *
Total Fat 62.6g97%
Saturated Fat 16.7g84%
Cholesterol 133.1mg45%
Sodium 19615.8mg818%
Total Carbohydrate 19.6g7%
Dietary Fiber 5.7g23%
Sugars 12.2g
Protein 7.8g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg, salad, mayonnaise, hard-boiled, lunch, sandwich, picnic, mustard, relish, creamy, protein, easy, classic, side-dish, quick, meal-prep, potluck, breakfast, brunch, comfort-food
Read it online: https://www.chefs-mate.com/recipe/egg-salad-5/