Try this Classic Egg Salad Recipe recipe, or contribute your own.
- Carbohydrate 9.96031982694021 g
- Cholesterol 3.9375 mg
- Fat 4.03704525053349 g
- Fiber 3.09916602260482 g
- Protein 1.83733308486853 g
- Saturated Fat 0.630664466308273 g
- Serving Size 1 1 serving (180g)
- Sodium 129.514443265713 mg
- Sugar 6.86115380433539 g
- Trans Fat 3.22360199380335 g
- Calories 79 calories
Step-by-step
- RESERVE and refrigerate 4 center egg slices for garnish, if desired. CHOP remaining eggs.
- MIX mayonnaise, lemon juice, onion, salt and pepper in medium bowl. ADD chopped eggs and celery; mix well. REFRIGERATE, covered, to blend flavors.
- SERVE on lettuce leaves, garnished with reserved egg slices. Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from the burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large eggs). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
Thermal Control for Hard Boiling
Placing eggs into cold water and bringing them to a boil allows the heat to penetrate the albumen and yolk at a more uniform rate than dropping cold eggs into boiling water. Large eggs require precisely twelve minutes off the heat in covered water to achieve firm yolks without sulfurous gray rings. Plunging the cooked eggs immediately into an ice water bath halts residual cooking and causes the inner membrane to shrink slightly away from the shell, facilitating clean peeling.
Emulsion and Chemical Balance
Mayonnaise functions as a fat-based suspension that coats the fragmented proteins of the cooked egg. Introducing fresh lemon juice provides the necessary acid to cut through the rich lipids of the yolk and mayonnaise base. This acidity sharpens the palate while balancing the naturally occurring sulfur compounds in the egg whites.
Texture and Aeration
Finely chopping celery introduces localized moisture and structural crunch, contrasting with the soft, dense texture of the mashed protein. Reserve four pristine center slices before chopping the batch if visual presentation on lettuce leaves is desired. Chilling the mixture for thirty minutes before serving allows the onion and pepper oils to disperse thoroughly through the lipid matrix.
