A simple yet delicious egg salad recipe that my husband and I developed
- Carbohydrate 1.75838011504425 g
- Cholesterol 253.069680329701 mg
- Fat 12.9847990698852 g
- Fiber 0.050937499131555 g
- Protein 8.16060578565691 g
- Saturated Fat 4.80947267030245 g
- Serving Size 1 1 Serving (78g)
- Sodium 232.833791851639 mg
- Sugar 1.7074426159127 g
- Trans Fat 3.96495658762748 g
- Calories 156 calories
Step-by-step
- Place eggs in a pan and cover with cold water.
- Bring to a boil, and boil the eggs for about 10-12 minutes.
- Remove eggs from the pan and place aside to cool a little.
- Put the butter in the pan, and lightly fry the already diced ham for 5-7 minutes.
- Combine ham and green onions on a plate and place in fridge.
- Peel the eggs and chop them into approximately 1/2 inch pieces.
- Combine the eggs, mayonnaise, mustard, and your ham and onion mixture.
- Put on bread and enjoy! :)
Mayonnaise carries the primary textural weight of any egg salad, coating every component and bridging the gap between rich yolks and lean whites. When selecting a brand, choose a whole-egg mayonnaise with a high oil-to-vinegar ratio to prevent the dressing from separating when mixed with warm or room-temperature ingredients. If standard mayonnaise is unavailable, plain Greek yogurt makes a suitable substitute at a one-to-one ratio, though the final spread will have a tangier profile and a slightly lighter mouthfeel.
Temperature control dictates success or failure during the initial boiling phase. Lowering eggs into cold water before applying heat ensures the shells peel away cleanly from the albumen without tearing the surface. Boil the eggs for exactly 10 to 12 minutes to achieve firm, bright yellow yolks without the sulfurous gray ring caused by overcooking. Submerge the boiled eggs in an ice bath for five minutes immediately after draining to halt the cooking process entirely.
Variations depend on what sits in the refrigerator crisper drawer. Diced cooked ham introduces a smoky, savory element, but finely chopped bacon or pancetta can replace it weight-for-weight if rendered until crisp. Green onions provide a sharp, clean bite that pierces the richness of the dairy and fat, but chives or minced shallots work equally well when green onions are out of season. Store the finished mixture in an airtight container in the refrigerator for up to 48 hours.
