Egg salad

Egg salad - a simple, quick delicacy perfect for transforming leftover boiled eggs into a savory appetizer. This recipe is ideal after holidays when leftover eggs from festive meals await creative use. Egg salad has become a popular dish in many households, appreciated for its creamy texture and fresh taste.

Total preparation time: 30 minutes
Preparation time: 15 minutes
Cooling time: 15 minutes
Number of servings: 4-6

Ingredients

- 10 boiled eggs
- 4 tablespoons of mayonnaise
- 3 tablespoons of plain yogurt
- 1 bunch of green onions (only the green part)
- 1 bunch of fresh parsley
- Salt and pepper to taste

Necessary utensils

- A large pot for boiling the eggs
- A large bowl for mixing
- A knife for chopping the ingredients
- A spatula or spoon for mixing
- Grater (optional)

Step by step

1. Boiling the eggs: Start by boiling the eggs. Place them in a large pot, fill with cold water, and add a little salt to help coagulate the egg white in case they crack. Bring the water to a boil and let the eggs boil for 10-12 minutes to achieve hard-boiled eggs. Once boiled, transfer them immediately to cold water to stop the cooking process. Let them cool for 5-10 minutes.

2. Peeling the eggs: Once the eggs have cooled, carefully peel them. The trick is to gently tap them on a hard surface to crack the shell, then remove it carefully. If you have fresh eggs, the shell will be harder to peel, so it's recommended to use older eggs.

3. Chopping the ingredients: Cut the peeled eggs into small pieces using a sharp knife. You can opt for a finer or coarser texture, depending on your preference. Chop the green onions, using only the green part for a milder flavor. Also, chop the fresh parsley to add an extra touch of freshness.

4. Preparing the dressing: In a large bowl, combine the mayonnaise with the plain yogurt. This combination not only reduces the calorie count but also adds a note of acidity that balances the rich flavor of the mayonnaise. Mix well until you achieve a smooth texture.

5. Mixing the salad: Add the chopped eggs, green onions, and parsley to the bowl with the mayonnaise dressing. Gently mix, being careful not to crush the eggs too much. Season with salt and pepper to taste, mixing again.

6. Chilling the salad: Cover the bowl with plastic wrap and let the salad chill for 15 minutes. This step is essential as the flavors will meld together, making the salad even tastier.

7. Serving: The egg salad is served on slices of toasted bread as a delicious appetizer, but it can also be used as a filling for sandwiches or on crackers. Garnish with a sprig of fresh parsley for an attractive visual effect.

Practical tips

- Variations: You can add other ingredients, such as chopped olives, red bell peppers, or even truffle-flavored mayonnaise for an extra touch of sophistication. If you enjoy spicy flavors, a dash of Sriracha sauce can add an interesting kick.

- Choosing the eggs: Country eggs, like the ones you used, have a more intense yolk, which will give your salad a vibrant color. Additionally, country eggs are often richer in nutrients.

- For a lighter option: If you want to reduce calories further, you can use Greek yogurt instead of mayonnaise, resulting in a salad with lower fat content and higher protein.

Nutritional benefits

Egg salad is an excellent source of high-quality protein due to the eggs, which contain all essential amino acids. Additionally, yogurt adds beneficial probiotics for digestion. Green onions and parsley contribute vitamins A, C, and K, as well as antioxidants that help strengthen the immune system.

Frequently asked questions

- How long can I keep egg salad in the fridge? Egg salad keeps well in the fridge for 2-3 days, covered with plastic wrap.

- Can I use raw eggs in the recipe? Although some traditional recipes use raw eggs in mayonnaise, it's safer to use boiled eggs to avoid health risks.

Serving suggestions

Egg salad pairs perfectly with a cold drink, such as mint tea or a glass of freshly squeezed lemonade. You can serve it alongside a simple green salad or with fresh vegetables for a light and healthy lunch.

Personal note

This egg salad reminds me of the moments spent with family around the table, where everyone brought something from their kitchen. I love preparing it on hot summer days when a slice of toasted bread with egg salad becomes a perfect appetizer for gatherings with friends.

Enjoy making this delicious salad! I encourage you to experiment and bring your own variations, turning it into a signature recipe.