Did you know that egg salad has been around for centuries? Its origins date back to ancient times, but it gained popularity in the Western world during the late 17th century and has remained a favorite ever since.

If you’re attending a family barbecue and you’re looking for a simple egg salad recipe, you’ve come to the right place. Egg salad is a classic component of many sandwiches. In 1762, egg salad was created, six years after the invention of mayonnaise. During the 1800s, cream and egg-based sauces gained popularity. As more people moved to cities, the need for quick, portable meals became essential. Egg salad has remained a favored dish well into the 21st century.

At that time, it was common to enjoy a salmagundi, a platter of seasoned and salted foods. Salmagundi typically included a variety of ingredients, such as salami, eggs, seafood, and pickles. Many historians believe that egg salad was developed as a result of this diverse platter.

Ingredients

Eggs, Mayonnaise, Dijon Mustard, Salt and Pepper.

We prefer using soft-boiled eggs for our egg salad because their softer texture makes the salad creamier. However, some people prefer hard-boiled eggs due to their sturdier texture. The type of egg boil you choose will depend on how you plan to serve your meal. If you’re using soft bread, we recommend cooking the eggs until they are semi-hard-boiled. Conversely, if you are using solid, firm bread, soft-boiled eggs would be the better choice.

For the dressing, choose a creamy light mayonnaise or make your own from scratch. White pepper will give the egg salad a clean appearance, while black pepper will add some speckles of color. Dijon mustard adds a sharp, slightly spicy flavor. Egg salads are enjoyed around the world, from the United States to Europe and Asia, appreciated for their affordability and simplicity.

Instructions

To achieve soft-boiled eggs, place your eggs in a pot of boiling water, then cook for 6 to 7 minutes. Set a timer to ensure you remove the eggs at the right time. Place boiled eggs in a bowl of ice water with ice cubes. This will help the eggshells cool down and stop the cooking process.

Peeling eggs under running water is easier than peeling them by hand. Running tap water between the egg and the shell helps separate the egg membrane from the shell. After you have peeled your eggs, lightly chop them and add them to a bowl. Add the mayonnaise, Dijon mustard, salt & pepper. Add chopped parsley; the parsley gives the salad a fresh taste.

This salad pairs well with sliced French baguette, plain white bread, or whole-wheat bread toasted with butter. If you would like to add some spiciness to the egg salad, consider adding sriracha sauce to the mayonnaise or hot pepper paste from South Korea, which would create a gochujang mayonnaise. The hot pepper paste from South Korea is fermented, so it will be slightly spicy and add a bit of heat without overwhelming your taste buds. It’s so simple to make, and the flavor never gets old.

What to Serve Egg Salad with?

If you’re attending a family barbecue, then without a doubt, there will be plenty of variety when it comes to different dishes. This egg salad pairs well with Grilled meat such as Lamb chops, rib-eye steak, and Grilled Chicken. You can also create your very own salamundi platter with a variety of cheeses. Some other side dishes include Baba ghanoush, Smoked Paprika hummus, and Marinated olives.

How to Store Egg Salad?

You can store the egg salad in the fridge for 3 to 4 days. Make sure to store it in an airtight container and use a fresh spoon whenever you scoop it out. It is not recommended to freeze the salad, as its texture will change during freezing and thawing.

Simple Egg Salad

5 from 5 votes

Print Pin Rate

Course: Salads

Cuisine: Western

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 98kcal

Author: thetastejournal.com

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 Parsley – optional
▢ Bread

Instructions

Boil the eggs: Add eggs to a pot, fill the pot with water, and add salt. Bring the pot to a boil, then cook the eggs for 6 to 8from the heat and drain the hot water; minutes. Remove off heat and drain the hot water, add cold water. Peel the eggs under running water.
Add the condiments: 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.
Refrigerate and serve: 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.