Introduction: About Chopped Egg Salad
Egg salad. It’s a classic for a reason. This lush, satisfying dish is ideal for a quick lunch, a picnic or a light dinner. If you click and purchase we get a small portion to help support our blog) Creamy Chopped Egg Salad Certainly some make recipes much to complicated – but our version keeps it simple with a few good ingredients to make a great, The Best Chopped Egg Salad. This is such a simple recipe, and you’ll want to make it again and again.
Why This Chopped Egg Salad Recipe is famous
In contrast to a classic, chunky egg salad, this one is chopped very fine. This results in smoother, more even texture that is ideal for spreading on toast or for scooping with crackers. We’ve also offset the egg’s richness with a little acidity and a whisper of fresh.
Key Ingredients & Their Roles:
- Hard-Boiled Eggs: The star of the show. Here’s the secret to perfect, easy-to-peel hard-boiled eggs.
- Mayonnaise: The creamy binder. Use your favorite brand here — it can be classic or a healthier one.
- Dijon Mustard: Gives some tang, sharpness to offset the richness of the mayo and eggs.
- Fresh Dill: A secret weapon! The dill contributes a bright, herbaceous note that lifts the whole dish.
- Others Celery: A good, refreshing crunch and little earthy flavor.
How to Make Perfect Hard-Boiled Eggs
The foundation for a perfect egg salad is laid with the eggs themselves.” (Uses a building metaphor) Below is our fool proof technique for easy-peel hard-boiled eggs, plus some of our favorite ways to use them.
- Lower Eggs into a Pot: Lower your eggs into the bottom of your pot, one at a time without piling them one on top of another.
Add Enough Cold Water to Cover the Eggs by at Least an Inch: pour enough cold water from the tap in the pot to cover the eggs by at least an inch.
- Boil: Heat the pot of water over high heat on the stove until a full, rolling boil is established.
- Let Cool: Immediately when water comes to a boil, remove from heat and cover pot with a lid.
- Let them Sit: Let your eggs sit in the hot water without boiling, for 12-14 minutes for a perfect set yolk.
The Ice Bath This step is what makes for easy peeling! Place the eggs directly into a medium-sized bowl containing ice water. This “ice bath” halts the cooking process, and the shells come off a lot more easily.
Ingredients: Making For The Best Chopped Egg Salad
- 6 large hard-boiled eggs, cooled and peeled
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 stalk celery, finely chopped
- 1 tablespoon fresh dill, chopped
- Salt and black pepper to taste
Instructions:
- Chop the Eggs: Peel the hard-boiled eggs and transfer to a cutting board. Cut them into bite-sized pieces, being sure to keep them fairly uniform in size. Don’t mash, you want the beans to be finely chopped but still have a little texture.
- Mix Ingredients: Gather chopped hard-boiled eggs, creamy mayonnaise, tangy Dijon mustard, finely diced celery stalks, and fresh dill sprigs into a medium mixing bowl and gently fold together.
- Stir Gently: How you will want to fold or otherwise stir all the mixture together until it is well mixed. Just be sure not to mix too vigorously or the salad will become watery.
- Season: Season, to taste, with salt and black pepper. Begin with a pinch of each, mix and then taste. You can always add more!
- Serve: Serve your tasty chopped egg salad immediately, or cover and refrigerate for at least 30 minutes to allow the flavors to blend.
How to Serve Your The Best Chopped Egg Salad
There are lots of ways to enjoy this versatile dish:
- Traditional Sandwich: Spread on any bread that you have, toasted or plain. A scoop of egg salad on a piece of sourdough is one of my favourites!
- Lettuce Wraps: If that’s not enough, try adding to a lettuce leaf, preferably crunchy and crisp ones such as leaves from a head of Bib or romaine.
- With Crackers: Serve right in a bowl with some of your favourite crackers for a quick and simple snack or appetizer.
- On a Salad: Put a generous scoop over a bed of fresh greens for an eat-as-a-meal salad.
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