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I've been making this egg salad for lunch almost daily for years now. It hits that sweet spot between creamy goodness and protein-packed fullness. When you mix those perfectly cooked eggs with just enough seasonings, you get something you can use in so many ways.
I first whipped this up during a hectic week when I needed quick, healthy lunches. Now it's what everyone asks me to bring to family get-togethers, always wanting to know my trick for making such tasty egg salad.
Ingredients
- Six hard boiled eggs: they're the main component giving you protein and that smooth texture
- Three tablespoons mayonnaise: holds everything together and adds a rich flavor
- One teaspoon finely chopped red onion: gives that slight kick that makes the whole dish better
- One eighth teaspoon kosher salt: brings out all the other flavors without being too much
- Fresh black pepper to taste: adds that nice spicy depth
- One eighth teaspoon sweet paprika: sprinkled on top for a pretty color and gentle sweetness
- Chopped chives: scattered on top for freshness and a pop of green
Step-by-Step Instructions
- Prepare The Eggs:
- Start by cutting your cooled hard-boiled eggs into four pieces each. This helps make sure your salad has an even feel. Always use completely cooled eggs for the best results.
- Season The Base:
- Cut the eggs and put them in a mixing bowl. Sprinkle with black pepper, kosher salt, and about 1 ½ teaspoons of Aleppo chili pepper based on how spicy you want it. Add some fresh mint and parsley, then pour a good amount of extra virgin olive oil over everything. Mix gently. Move the eggs to your serving dish and wash out the bowl.
- Prepare The Vegetable Mixture:
- Mix your chopped red onions, tomatoes, cucumbers, and avocado in the clean bowl. Add some kosher salt, black pepper, ½ teaspoon of Aleppo pepper, and ½ teaspoon of sumac. Pour in extra virgin olive oil and squeeze fresh lemon juice over top. Stir carefully so everything gets coated but nothing gets mushy.
- Final Assembly:
- Gently put the vegetable mix on top of your seasoned eggs. If you want it extra refreshing, you can cool the whole dish in the fridge for a few minutes before eating.
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I can't get enough of the Aleppo pepper in this recipe. I found it at my neighborhood spice shop and it changed everything. It's got this mild heat with fruity hints that turns basic egg salad into something special that's now my family's signature dish.
Storing Your Egg Salad
Your egg salad will keep in a sealed container in the fridge for up to four days. It actually tastes even better the day after you make it, so it's great to prep ahead. Don't leave it out longer than two hours or it might go bad. Throw it away if you notice it looks, smells, or feels different than when you made it.
Creative Variations
You can easily change up this basic egg salad recipe. Try mixing in some curry powder and golden raisins for an Indian flavor that goes great with naan bread. For something Mediterranean, add olives, feta cheese, and sun-dried tomatoes. My family really loves when I make it Mexican-style with diced jalapeños, cilantro, and lime juice that makes everything taste brighter.
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Serving Suggestions
Egg salad sandwiches are always good, but you can also serve this in lettuce wraps if you're cutting carbs. It's great on top of a green salad or stuffed into hollowed tomatoes for a fancy starter. When I'm hosting brunch, I put small amounts on toasted baguette slices with a tiny sprig of dill and a few capers. The creamy egg salad plus the crunchy bread feels amazing in your mouth.
The Secret To Perfect Hard-Boiled Eggs
Great egg salad starts with perfectly cooked eggs. Put your eggs in one layer in a pot and add cold water until it's an inch above the eggs. Let it come to a full boil, then take it off the heat right away and put the lid on. Let them sit in the hot water for exactly 9 minutes to get firm whites and creamy yolks. Then put them in ice water to stop them cooking and avoid getting that ugly gray ring around the yolk. This works every time.
Frequently Asked Questions
- → Can I switch out mayonnaise?
Sure, try Greek yogurt or mashed avocado instead for a lighter twist.
- → What's the best way to store egg salad?
Just pop it in an airtight container and refrigerate it. It’ll stay good for up to 4 days.
- → What can I use if I don’t have parsley?
No problem! Use dill, tarragon, or even some chopped onions as substitutes.
- → How can I make perfect hard-boiled eggs?
Put the eggs in a pot, add cold water to cover them, bring to a boil, and cook for 10-12 minutes. Then cool them in ice water and peel.
- → Can I include other veggies in the salad?
For sure! Toss in diced tomatoes, celery, cucumber, or avocado for extra flavor and crunch.