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This egg salad recipe has been my go-to lunch option for years, offering the perfect balance of creamy texture and protein-packed satisfaction. The combination of perfectly boiled eggs with just the right amount of seasonings creates a versatile dish that never disappoints.
I first created this recipe during a busy workweek when I needed quick, nutritious lunches. It has since become my most requested dish at family picnics, with everyone asking for my secret to perfectly seasoned egg salad.
Ingredients
- Six hard boiled eggs: the foundation of our salad providing protein and creamy texture
- Three tablespoons mayonnaise: creates the perfect binding agent while adding richness
- One teaspoon finely chopped red onion: offers a subtle bite that elevates the flavor profile
- One eighth teaspoon kosher salt: enhances all the flavors without overwhelming
- Fresh black pepper to taste: adds necessary warmth and complexity
- One eighth teaspoon sweet paprika: for garnish brings beautiful color and mild sweetness
- Chopped chives: for garnish adds fresh flavor and visual appeal
Step-by-Step Instructions
- Prepare The Eggs:
- Begin by dividing your hard-boiled eggs into four equal parts. This ensures consistent texture throughout your salad. Use eggs that have been completely cooled after boiling for best results.
- Season The Base:
- Slice the eggs and transfer them to a mixing bowl. Add black pepper, kosher salt, and approximately 1 ½ teaspoons of Aleppo chili pepper according to your taste preferences. Incorporate fresh mint and parsley, then drizzle generously with extra virgin olive oil. Gently toss everything to combine. Transfer the seasoned eggs to your serving plate and clean the bowl for reuse.
- Prepare The Vegetable Mixture:
- Combine chopped red onions, tomatoes, cucumbers, and avocado in your clean bowl. Season with kosher salt, black pepper, ½ teaspoon of Aleppo pepper, and ½ teaspoon of sumac. Add extra virgin olive oil and fresh lemon juice. Toss gently to ensure even distribution of flavors without crushing the delicate ingredients.
- Final Assembly:
- Carefully spoon the chopped vegetable salad over your seasoned eggs. For an extra refreshing experience, you can chill the assembled dish for a few minutes before serving.
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My absolute favorite ingredient in this recipe is the Aleppo pepper. I discovered it at a local spice shop and have never looked back. The mild heat and fruity undertones transform ordinary egg salad into something truly remarkable that my family now considers our signature dish.
Storing Your Egg Salad
Egg salad will stay fresh in an airtight container in your refrigerator for up to four days. The flavors actually develop and improve after the first day, making this an excellent make-ahead option. Never leave egg salad at room temperature for more than two hours to prevent foodborne illness. If you notice any change in color, smell, or texture, discard immediately.
Creative Variations
Traditional egg salad can easily be customized to suit different flavor profiles. Try adding curry powder and golden raisins for an Indian-inspired version that pairs beautifully with naan bread. For a Mediterranean twist, incorporate olives, feta cheese, and sun-dried tomatoes. My family particularly enjoys a Mexican-inspired variation with diced jalapeños, cilantro, and a squeeze of lime juice that brightens the entire dish.
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Serving Suggestions
While egg salad sandwiches are classic, consider serving this versatile dish in lettuce cups for a low-carb option. It also makes an excellent protein topping for mixed greens or stuffed into hollowed tomatoes for an impressive appetizer. For an elegant brunch presentation, serve small portions on toasted baguette slices topped with a sprig of dill and a few capers. The contrast of creamy egg salad with crunchy bread creates a delightful textural experience.
The Secret To Perfect Hard-Boiled Eggs
The foundation of exceptional egg salad begins with perfectly cooked eggs. Place eggs in a single layer in a saucepan and cover with cold water by one inch. Bring to a full rolling boil, then immediately remove from heat and cover. Let the eggs stand in the hot water for exactly 9 minutes for the ideal firm whites and creamy yolks. Transfer to an ice bath to stop cooking and prevent the dreaded gray ring around the yolk. This method ensures consistently perfect eggs every time.
Frequently Asked Questions
- → Can I use a substitute for mayonnaise?
Yes, you can replace mayonnaise with Greek yogurt or mashed avocado for a healthier option.
- → How should I store leftover egg salad?
Store it in an airtight container in the refrigerator for up to 4 days.
- → What can I use instead of parsley?
You can use chopped onions, dill, or tarragon as alternatives to parsley.
- → How do I prepare hard-boiled eggs perfectly?
Place eggs in a saucepan, cover them with cold water, bring to a boil, then let them cook for about 10-12 minutes. Cool in ice water before peeling.
- → Can I add other vegetables to the egg salad?
Absolutely! Consider adding chopped celery, cucumber, tomatoes, or even avocado for extra crunch and flavor.