Egg Salad
Egg salad is a great dish to have for lunch or dinner. It's easy to make and can be served on bread or over lettuce.
Egg salad is a great dish to have for lunch or dinner. It's easy to make and can be served on bread or over lettuce.
- Carbohydrate 13.770685 g
- Cholesterol 11.1125 mg
- Fat 3.4823875 g
- Fiber 0.467850015576929 g
- Protein 8.41064 g
- Saturated Fat 1.547485 g
- Serving Size 1 1 Serving (263g)
- Sodium 306.806143229167 mg
- Sugar 13.3028349844231 g
- Trans Fat 1.17749 g
- Calories 118 calories
Step-by-step
- Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- In a large bowl, combine the egg, mayonnaise, mustard, dill, paprika, onion and salt and pepper. Mash well with a fork or wooden spoon.
- Serve on bread as a sandwich or over crisp lettuce as a salad.
Why does the emulsion break when stored beyond four days?
Proteins in hard-cooked eggs gradually release bound water during prolonged refrigeration, causing mayonnaise-based binders to separate and waterlog the bread. Storing the mixture in an airtight glass container at or below 40 degrees Fahrenheit halts rapid bacterial proliferation while minimizing moisture accumulation. Minced red onion also releases sulfur compounds over time, altering the flavor profile significantly after seventy-two hours.
Can this preparation survive the freezer?
Freezing cooked egg whites causes the water molecules within the cellular matrix to crystallize, expanding and rupturing the protein structure. Upon thawing, the whites turn spongy and watery, while high-fat emulsions like mayonnaise break down completely into an oily residue. Fresh preparation remains the sole method for retaining a pleasant mouthfeel, omitting long-term freezing entirely.
How do ingredient modifications shift texture?
Substituting prepared Dijon mustard with powdered mustard at a one-to-three ratio reduces excess liquid volume, yielding a thicker binder that clings better to chopped whites. Dried dill weed rehydrates by absorbing ambient moisture from the dressing, whereas fresh dill requires a finer mince to prevent fibrous strands from dominating the texture. Utilizing room-temperature eggs instead of cold ones when boiling prevents thermal shock, reducing shell adhesion significantly during peeling.
