How do I prevent my egg salad from becoming watery?

Ensure your eggs are well-drained after cooking and cooling. If making ahead, sometimes the salt can draw out moisture - try adding salt just before serving. Also, make sure any add-ins like celery or pickles are patted dry before mixing in.

Why did my eggs turn green around the yolk?

That greenish ring around overcooked yolks is a harmless reaction between the iron in the yolk and sulfur in the white. To prevent this, don't overcook your eggs and cool them quickly in ice water after cooking.

Can I use different types of mustard?

Absolutely! Yellow mustard provides classic flavor, but Dijon offers sophistication, whole grain adds texture, and honey mustard brings sweetness. Each creates a distinct flavor profile, so experiment to find your favorite.

How can I make my egg salad healthier?

Try using half Greek yogurt and half mayonnaise, add extra vegetables like diced bell peppers or shredded carrots for nutrients and crunch, and serve on whole grain bread or in lettuce cups instead of white bread or croissants.

Classic Egg Salad Recipe - LazyDayRecipes

Description

Classic Egg Salad is a timeless, protein-packed dish made with perfectly boiled eggs, creamy mayonnaise, zesty mustard, and fresh dill. This simple and quick recipe is ideal for sandwiches, salads, or as a flavorful appetizer on crackers. It’s easy to make ahead, customizable, and stays delicious for days.

Ingredients

Units Scale

Egg Salad

8 large eggs
1/3 cup mayonnaise
1 tablespoon yellow mustard
2 teaspoons fresh dill, finely chopped
Salt and pepper, to taste
2 green onions, finely sliced (optional)

For Serving

Lettuce leaves (optional)
Bread, croissants, or crackers (for serving)

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Instructions

Cook the Eggs: Place the eggs in a saucepan and cover with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs stand for 9-10 minutes. Drain the water, transfer eggs to ice water to cool, then peel the eggs once cooled.
Prep the Eggs: Cut open each boiled egg to separate the cooked yolks into a large bowl. Use a fork to crumble the yolks into fine pieces. Finely chop the egg whites into very small pieces and set both aside.
Prepare the Dressing: Add mayonnaise, yellow mustard, dill, salt, and pepper to the bowl with the crumbled yolks. Gently fold these ingredients together until thoroughly combined to keep the dressing fluffy. Adjust the amount of mayo for your desired consistency.
Mix It All Together: Add the chopped egg whites and green onions (if using) to the yolk-mayo mixture. Fold everything gently until the egg salad is evenly mixed.
Chill: Cover the bowl with plastic wrap and refrigerate for at least an hour. Chilling allows the flavors to meld and the salad to set to the perfect texture.
Serve: Spoon the egg salad onto lettuce leaves, your favorite bread, croissants, or crackers. Garnish with additional dill or green onions, if desired. Enjoy as a sandwich, on a salad, or as a tasty appetizer.

Notes

Storage: Store egg salad in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Make Ahead: Egg salad often tastes better the next day, so feel free to prepare in advance for deeper flavor.
Substitutions: Substitute up to half the mayo with Greek yogurt for a lighter taste; swap dill for other herbs; add celery, pickles, or capers for crunch; include paprika or hot sauce for spice.
Egg Tips: For easy peeling, use slightly older eggs and cool them in ice water right after boiling.
Seasoning: Adjust salt and pepper to taste before serving.

Nutrition

Serving Size: 1/6 of recipe (approx. 95g)
Calories: 171 kcal
Sugar: 0.4g
Sodium: 190mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0.05g
Carbohydrates: 1g
Fiber: 0.2g
Protein: 8g
Cholesterol: 223mg