Egg Salad
This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
This is my favorite recipe for egg salad because it uses little mayonnaise and plenty of dill.
- Carbohydrate 15.6102475 g
- Cholesterol 11.1125 mg
- Fat 3.5017375 g
- Fiber 0.606474999155849 g
- Protein 8.59039 g
- Saturated Fat 1.54171 g
- Serving Size 1 1 serving (291g)
- Sodium 309.566143229167 mg
- Sugar 15.0037725008441 g
- Trans Fat 1.20674 g
- Calories 126 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.
When pantry space is restricted to basic aromatics and condiments, achieving a balanced spread requires shifting the usual fat ratios. By reducing mayonnaise to a single tablespoon and relying instead on Dijon mustard and minced red onion, the mixture gains sharpness without turning heavy. Coarse chopping allows the whites to retain structural integrity against the moisture of the mustard and onion, preventing a watery texture.
Structuring the Plate
Pairing this preparation requires contrasting textures and temperatures to balance the rich, dense protein. Rye bread provides a caraway-scented crunch that holds up to the dense filling without dissolving. Alternatively, spooning the mixture over bitter greens like endive or radicchio introduces a sharp, crisp contrast that cuts through the yolk fat. Acid-driven accompaniments, such as cornichons or pickled mustard seeds, sharpen the palate between bites.
- To check doneness without a thermometer, submerge the eggs in cold water, bring the pot to a rolling boil, remove it from the burner immediately, and let the eggs sit covered for exactly 12 minutes before shocking them in ice water.
- Finely mince the red onion and rinse it under cold water for 15 seconds to remove harsh sulfur compounds while maintaining crunch.
- Store leftovers in an airtight container for up to two days, pressing plastic wrap directly onto the surface to prevent discoloration.
