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Egg Salad
In 1762, the Egg Salad was created. This was approximately six years after the invention of Mayonnaise. Cream and egg sauces gained traction and popularity in the 1800s.
In those times, it was common to indulge in a salmagundi, which translates to seasoned, salted food. Salmagundi is essentially a platter of salami, eggs, seafood, pickles, etc. Many historians assume that the Egg salad was probably created as a result of this platter.
The Egg Salad gained popularity in America in the early 20th century. With the more people moving to the cities, it was important to have a quick and portable meal. The egg salad has remained a popular meal in this century.
What do you need to Make the Egg Salad?
Eggs, Mayonnaise, Dijon Mustard, Salt and Pepper.
Soft boiled eggs are incredible in egg salad. Some people prefer hard boiled eggs, but soft boiled eggs are creamier with the mayonnaise. It is best to choose a light mayonnaise that is creamy. Dijon mustard adds a tart taste that is sharp and adds a hint of heat. Spices such as Salt & Pepper add flavor. Egg salads are eaten around the world. Everywhere from the United States, Europe and Asia, the Egg salad is revered for its affordability, and simplicity.
Instructions
Boil the Eggs:To achieve soft boiled eggs, place your eggs in a pot of water that is already bubbling hot, then add your eggs and cook for six to seven minutes. Set a timer to make sure that you remove the eggs at the right time, place boiled eggs in a bowl of ice water with ice-cubes. This will help the egg shells to cool down and stop the cooking process.
Peel the eggs: Peeling eggs under running water is easier than just peeling eggs. The running tap water reaches in between the egg and the shell, helping to separate the egg membrane from the egg shell. After you have peeled your eggs, lightly chop the soft-boiled eggs and add it to a bowl.
Add spices & herbs: Add the mayonnaise, Dijon mustard, salt & pepper. Add chopped parsley, the parsley gives the salad a fresh taste.
This salad goes well with sliced french baguette, plain white bread or whole wheat bread toasted with butter.
What to Serve Egg Salad with?
There are many things that you can serve alongside this salad. Consider creating your very own Salamundi platter with salami, cheeses, Baba ghanoush, Smoked Paprika hummus and Marinated olives.
How to Store Egg Salad?
Store in a airtight container for 1 to 2 days in the fridge. It is not recommended to freeze the salad as the consistency may change due to the freezing and defrosting process.
Everyone loves Egg Salad! Its so simple to make and the flavor never gets old, you can eat this egg salad a few times per month and still miss the taste.
Ingredients
Condiments
- 1/4 cup mayonnaise
- 1 tablespoon dijon mustard
- salt and pepper to taste
Fresh Ingredients
- 6 soft-boiled eggs peeled and chopped
- 1 tablespoon finely chopped fresh parsley (optional)
- bread or lettuce leaves for serving
Instructions
- In a medium-sized bowl, combine the chopped soft-boiled eggs, mayonnaise, dijon mustard, and parsley.
- Mix the ingredients well until the eggs are evenly coated with the dressing.
- Season the egg salad with salt and pepper to taste. Adjust the seasoning according to your preference.
- If you like a creamier texture, you can add more mayonnaise.
- Refrigerate the egg salad for at least 30 minutes before serving to allow the flavors to meld.
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