Best 2 Chunky Egg Salad Recipes
Indulge in the classic charm of our Chunky Egg Salad, an iconic dish that delights taste buds with its simplicity and versatility. This beloved salad shines as a sandwich staple, a refreshing addition to your lunch repertoire, or an easy and elegant appetizer. Perfectly balancing creamy richness with a satisfying crunch, our recipe offers a delightful interplay of textures. With simple, wholesome ingredients and minimal preparation, this egg salad is sure to become a go-to favorite. Discover variations that cater to diverse preferences, including a tangy Dijon Mustard Egg Salad, a luscious Avocado Egg Salad bursting with creamy richness, and a vibrant Dill Pickle Egg Salad for a zesty kick. Explore our collection of egg salad recipes and elevate your culinary repertoire with this timeless classic, perfect for picnics, potlucks, and everyday enjoyment.
Here are our top 2 tried and tested recipes!
CHUNKY EGG SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 28m
Yield about 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, soak the onions in cold water, for 15 minutes. Drain.
- Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths.
- In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt.
- Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
CHUNKY EGG SALAD
Steps:
- In a small bowl, soak the onions in cold water, for 15 minutes. Drain. Meanwhile, in a large saucepan, with a tight-fitting lid, place the eggs and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover the eggs, remove from the heat, and set aside for 8 minutes. Drain the water from the pan and cool the eggs in the pan under cold running water. Peel the eggs and cut into sixths. In a large bowl, mix together the onion, celery, mayonnaise, dill, mustard, lemon juice, and salt. Add the eggs to the mayonnaise mixture and gently mix them together. Season with pepper to taste. Use in sandwiches, with lettuce and tomatoes, or in a salad.
Tips:
- Use fresh, hard-boiled eggs. Fresh eggs will have a better flavor and texture than older eggs. Hard-boiling the eggs properly is also important to prevent them from becoming overcooked and rubbery.
- Chop the eggs finely. Finely chopped eggs will make for a smoother and more creamy egg salad. You can use a knife or an egg slicer to chop the eggs.
- Use a variety of ingredients. The classic egg salad recipe includes celery, onion, and mayonnaise. However, you can also add other ingredients to your egg salad, such as chopped pickles, diced ham, or crumbled bacon. Be creative and experiment with different flavor combinations.
- Use just enough mayonnaise. Mayonnaise is what binds the egg salad together, but you don't want to use too much of it. Too much mayonnaise will make the egg salad greasy and heavy.
- Season the egg salad to taste. Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of Dijon mustard for extra flavor.
- Chill the egg salad before serving. Chilled egg salad is more refreshing and flavorful. You can chill the egg salad for at least 30 minutes before serving.
Conclusion:
Egg salad is a classic dish that is perfect for sandwiches, salads, and appetizers. It is easy to make and can be tailored to your own personal taste. With a few simple tips, you can make the perfect egg salad every time.
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