Egg salad

Name: Egg salad - Cleopatra P.
Ingredients: Boiled eggs; pickles or pickled cucumbers; mayonnaise (egg yolk; oil; mustard); salt; pepper.

Savory - Egg salad by Cleopatra P. - Recipia

Egg Salad with Mayonnaise - a simple and delicious recipe Preparation time: 15 minutes Cooking time: 10 minutes Total time: 25 minutes Number of servings: 4 Egg salad is a classic dish that is very easy to make, perfect for any meal, whether it's a hearty breakfast or a quick snack. This egg salad recipe with mayonnaise will add a touch of flavor to your day and help you impress your guests with your culinary skills. Ingredients: - 6 large eggs - 150 ml sunflower oil (or a mix with olive oil for a richer taste) - 2 boiled egg yolks - 1-2 tablespoons mustard (preferably Dijon for a more complex flavor) - 1-2 tablespoons vinegar or lemon juice - Salt and pepper to taste - 1 small onion, finely chopped (optional) - 2-3 tablespoons fresh dill, chopped (or your favorite herb) - 1-2 pickles, diced (optional, for added crunch) Instructions: 1. Boil the eggs: Place the eggs in a small pot, cover them with cold water, and bring to a boil. Once the water is boiling, reduce the heat and let them simmer for 9-10 minutes to achieve hard-boiled eggs. After boiling, remove them from the water and let them cool in cold water to stop the cooking process. 2. Peel and chop the eggs: Once the eggs are cool, peel them and cut them into slices or cubes, depending on your preference. If you prefer a finer texture, you can chop them finely. 3. Make the mayonnaise: In a bowl, combine the two boiled egg yolks with the mustard. Using a whisk or mixer, gradually add the sunflower oil while constantly mixing to emulsify the mixture. Use room temperature oil for a lighter mayonnaise. Add vinegar or lemon juice, salt, and pepper to taste. The mayonnaise is ready when it has a creamy consistency and a pleasant flavor. 4. Combine the ingredients: In a large bowl, add the boiled eggs, prepared mayonnaise, chopped onion (if using), dill, and pickles. Gently mix to avoid crushing the eggs, ensuring all ingredients are well incorporated. 5. Serving: The egg salad can be served immediately or chilled in the refrigerator to enhance the flavors. It is delicious served on toasted bread, in rolls, or simply on a fresh green salad. You can garnish the plate with some herb leaves for an elegant touch. Practical tips: - Experiment with different types of mustard for a personalized flavor. - If you want a lighter salad, you can use Greek yogurt instead of mayonnaise, adding spices to enhance the flavor. - You can add ingredients like olives or avocado to create interesting variations. - Make sure the eggs are fresh; a simple trick is to test them in water: if they float, they are not fresh. This egg salad recipe is not only tasty but also very versatile, being a quick and simple dish to prepare, ideal for any occasion. Enjoy every bite and savor its flavors!

Category: Savory Author: Cleopatra P. Views: 1 Date: 26.09.2024

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