Are y’all ready for some creamy comfort food? I ain’t kidding when I say Creamy Egg Salad is the dish you’ve been missing out on. Perfect for picnics or just a simple delicious lunch, this delightful dish will make your mouth water with its scrumptious taste and exquisite texture. What’s more, it’s super easy to make, so you won’t have to break a sweat in the kitchen. Trust me, once you’ve tried it out, Creamy Egg Salad will be a staple in your recipe repertoire.
Maybe you’ve always thought of Egg Salad as an old-fashioned, hum-drum sorta dish. Well, our Creamy Egg Salad recipe is here to jazz things up. It’s ultra-rich, decadently creamy, and packed with flavor. You’re gonna fall hard for this tasty delight, folks! And with its high protein content, it’s a healthy option too.
Now, let’s get down to the nitty-gritty:
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Servings: 6 servings
- Yield: 4 cups
Alright y’all, let’s get cooking!
Ingredients & Equipment You’ll Need
- 6 large eggs
- 1/2 cup of mayonnaise
- 1 tablespoon of mustard
- 1/4 cup of finely chopped celery
- 2 tablespoons of chopped chives
- Salt and Pepper to taste
For equipment: You’ll simply need a large pot to cook your eggs and a bowl for mixing!
A couple of components deserve a special mention here. First up is mayo, this tangy condiment lends the creaminess to our salad which separates it from ordinary egg salads. The mustard adds that tantalising zing, while celery adds its refreshing crunch. Chives with their mild onion-like flavor, enhance this recipe’s overall taste.
How To Make Creamy Egg Salad Recipe
1. Place your eggs in a large pot and cover them with cold water. Bring the water to a boil. Once it’s boiling, cover the pot and remove it from heat. Let the eggs sit for 8-9 minutes.
2. While your eggs are cooling, mix together mayonnaise, mustard, celery and chives in a large bowl.
3. Drain the water from the pot and run cold water over the eggs to cool them down. Peel the eggs, then chop them into small pieces.
4. Add the chopped eggs to the mayo mixture. Mix until the egg pieces are well coated. Season with salt and pepper.
Tips For The Best Results
- Use fresher eggs; they tend to have stronger proteins and hold together better.
- Dress the salad just before serving, to prevent it from getting soggy.
Storage Tips
- Cover the salad and store it in the fridge for up to 3 days.
- For best taste, do not freeze the egg salad. Freezing breaks down the salad’s creamy texture.
Frequently Asked Questions
Q: Can I use low-fat mayonnaise?
A: Absolutely! Just expect a slightly less creamy texture.
Q: How do I get my eggs to peel easily?
A: Use slightly older eggs and plunge them in icy water immediately after boiling.
Q: Can I make it ahead?
A: Yep, you sure can! But remember to add the dressing just before serving to keep it fresh and crunchy.
Q: What goes well with this Egg Salad?
A: It goes stunningly with a side of crisps, or as a sandwich filling with your favourite bread.
Q: Can I skip the mustard?
A: You can, but mustard adds a wonderful flavour depth that complements the creaminess.
Nutritional Facts of Creamy Egg Salad Recipe
This fabulously rich Egg Salad roughly contains around 155 kcal with 13 g of fat, 6 g of protein and 2 g of carbs per serving.
In conclusion, our Creamy Egg Salad Recipe is lip-smackingly good and versatile that you can enjoy it in as many ways as you can dream of. Stuff it in sandwiches or serve it as a side dish, either way it’s bound to leave you and your loved ones in food bliss. Try it out folks, trust our expertise, you ain’t gonna regret trying this masterpiece!
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