Egg Salad Recipe, Tangy flavor, Creamy

• Food: Egg Salad

• Writer: Alice

• Content-Type: Food Blog

Your favorite lunch will undoubtedly turn out to be this salad dish! It is acidic, vibrant, and fresh thanks to the lemon, mustard, and a ton of herbs.

Make this salad if you have hard-boiled eggs left over from Easter or Passover celebrations! Make it even if you don’t. It is, in my opinion, what a traditional egg salad recipe really aspires to be.

However, it is more sophisticated and fresher. It still has a tangy flavor and a thick, creamy texture.

It contains much less mayo than a typical salad and is flavorful with capers, lemon juice, and a lot of Dijon mustard.

To bring it all together, add a dash of turmeric, a pinch of celery seed, and several fresh herbs. It’s the ideal spring lunch, stuffed into a sandwich with fresh vegetables and greens.

THE BEST EGG SALAD RECIPE

• Begin with quality hard-boiled eggs. Your salad will only be as excellent as your hard-boiled eggs, just like with brownies and chocolate. I prepare mine in the same way, putting the eggs in a pot of cold water and boiling it over high heat. I turn off the heat when it comes to a boil, cover the saucepan, and let the eggs rest in the boiling water for 10 to 12 minutes. After that, I put them in an ice bath for 14 minutes. Here you may find my advice on how to boil eggs perfectly.
• keep some texture. The ideal salad has a creamy, rich dressing surrounding it and is slightly chunky. While incorporating the chopped eggs into the dressing, it’s acceptable if the yolks slightly crumble, but avoid mashing them too much.
• Bet everything on the herbs. This recipe seems incredibly fresh because of the addition of fresh chives and dill, which give it a bright, oniony flavor. Use extra of the other if you don’t have one of them, or substitute fresh parsley or green onions.
• Sprinkle in a little celery seed. The secret ingredient in Jack’s mom’s renowned deviled eggs is celery seed, and it greatly elevates this salad recipe! Its distinct savory flavor blends beautifully with the tangy mustard, bright lemon, and fresh herbs.

SERVING IDEAS FOR EGG SALAD SANDWICHES

After preparing this salad dish, top a sandwich with your preferred fresh toppings! With radishes, watercress or other greens, and pickled red onion, it is my favorite combination.

Enjoy your salad sandwich by itself, or with a tasty soup or salad. These are all excellent options for recipes:

• Creamy Asparagus Soup
• Carrot Ginger Soup
• Rainbow Kale Salad
• Mediterranean Chickpea Salad
• Cucumber Salad
• Best Broccoli Salad
• Caesar Salad

Serve the egg salad with crackers, pita, or over a bed of spring greens if you’re not in the mood for a sandwich.

It’s a terrific recipe to prepare ahead of time for quick lunches all week since it keeps in the fridge for 3 days. My top advice on meal preparation is in this post.

EGG SALAD

You’re sure to start loving this recipe for lunch! Put it together into sandwiches, or serve it over a bed of spring greens, crackers, or pita.

INGREDIENTS

• 1/4 cup mayonnaise
• 1 teaspoon extra-virgin olive oil
• 2 teaspoons Dijon mustard
• 1 teaspoon capers and fresh lemon juice
• 1 small garlic clove, minced
• 1/4 teaspoon turmeric
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 6 hard-boiled eggs, diced
• Pinches of celery seed
• 2 tablespoons chopped fresh dill and chives

INSTRUCTIONS

1. Mayonnaise, olive oil, mustard, capers, lemon juice, garlic, turmeric, salt, and a few grinds of black pepper should all be combined in a small bowl.
2. Add the eggs, then whisk in the chives, dill, and celery seed. If the mixture is too thick, lightly mash it. Up to the serving time, chill.