Wake Up the Flavor in Egg Salad
Rich and creamy, egg salad needs bright flavor and crunchy texture to move it to delectable. You have as many options for boosting the taste of egg salad as when making a savory egg omelet or frittata, including crispy bacon or roasted asparagus. But those add-ons take time and trouble. Luckily, you also have options for simple ingredients that take just minutes to prepare, but that make your egg salad special.
Make a large batch of eggs to have on hand. Hard boiled eggs keep safely for up to one week in the refrigerator.
Total Time: 30 minutes | Prep Time: 10 minutes | Serves: 4
- 4 eggs
- 1 cup celery, thinly sliced, then chopped
- 1/3 cup mayonnaise
- 3 tablespoons chives, chopped
- 2 tablespoons salsa
- 3/4 teaspoon rice vinegar or white vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- In a medium sauce pot filled with cold water, place the eggs with enough water to cover them completely, and turn the heat to high.
- When the water comes to a full boil, with large bubbles breaking the surface from all areas of the pot, turn the heat off, cover the pan and let the eggs sit in the pot, off the burner, for 15 minutes.
- While the eggs are cooking, fill a large bowl with ice cubes and cold water. Use enough water to cover the eggs, and fill the rest of the bowl with ice.
- After 15 minutes of cooking, remove the eggs from the pot, and submerge them in the ice water. When all the eggs are in the water, remove each egg from the water briefly, and tap it on the counter a few times to break the shell all over so the cold water penetrates more quickly. Let the eggs sit in the ice water for at least 5 minutes or up to 15 minutes, and then peel them.
- With a sharp knife, cut the eggs into 1/8-inch pieces. and place them into a medium mixing bowl.
- Add the other ingredients, and stir gently until they are well mixed.
- Serve the egg salad as a sandwich filling or as an entree mounded on a bed of lettuce.
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- FoodSafety.gov: Egg Storage Chart
- Karen Page and Andrew Dornenburg: "The Flavor Bible"
- American Egg Board: Eggcyclopedia
Susan Lundman began writing about her love of cooking, ingredient choices, menu planning and healthy eating after working for 20 years on children's issues at a nonprofit organization. She has written about food online professionally for ten years on numerous websites, and has provided family and friends with homemade recipes and stories about culinary adventures. Lundman received her M.A. from Stanford University.