Try this Classic Egg Salad 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.
Swapping standard mayonnaise for Greek yogurt alters the fat content significantly, yielding a tangier profile and a firmer emulsion that clings tightly to the ingredients. Emulsified fats coat the proteins evenly, but adding too much liquid turns a spreadable mixture into a soup. Minimizing excess moisture starts with proper egg cooling. Submerging boiled eggs directly into an ice bath stops the residual heat from overcooking the yolks, which prevents the formation of that sulfurous grey ring and keeps the texture velvety rather than chalky.
Textural contrast defines a successful preparation, relying heavily on the fine dice of raw celery and onion. These aromatics provide necessary crunch, yet they release water over time if salted too early. Keeping the pieces uniform ensures that no single bite overpowers the palate with raw allium heat or stringy vegetable fibers. Folding the chopped elements gently into the dressing prevents the delicate yolks from breaking down into a uniform paste, maintaining distinct pieces of both white and yellow throughout the bowl.
Temperature control during the initial boiling stage dictates whether the whites turn out rubbery or tender. Lowering large eggs into water that is already simmering or bringing cold water to a rapid boil before removing the pot from the burner determines how easily the shell separates from the membrane. Leaving the covered pan undisturbed for precisely twelve minutes provides the ideal firmness for slicing without crumbling.
Storing the finished mixture requires airtight containment in the refrigerator for no longer than two days to maintain optimal freshness. Lemon juice acts as a mild preservative and brightens the flavor profile, but prolonged storage breaks down the cellular structure of the celery, releasing unwanted liquids into the mayonnaise base.
