Creamy and Refreshing Classic Egg Salad
Create a Delicious and Zesty Egg Salad Easily at Home
Perfect as a sandwich filling or a salad topping! Introducing a delightful egg salad that combines the creamy texture of eggs with the satisfying crunch of fresh vegetables, loved by everyone. Today’s recipe focuses on the pure flavor of eggs, omitting potatoes for a cleaner, lighter taste. Its refreshing quality makes it a non-greasy and enjoyable dish. Spread generously on toast for a hearty meal.
Ingredients- 2 large eggs
- 1/2 cucumber
- 1/3 small onion
- 1/2 small carrot
- 1.5 Tbsp mayonnaise
- 1 Tbsp honey mustard
Cooking Instructions
Step 1
First, hard-boil the eggs. Place the eggs in boiling water and cook for about 10-12 minutes until fully set. Immediately plunge the cooked eggs into cold water to stop the cooking process and make them easier to peel.
Step 2
While the eggs are boiling, let’s prepare the vegetables. Finely mince the onion and carrot. Smaller vegetable pieces will result in a smoother salad texture and better incorporation of the dressing. Slice the cucumber into half-moons about 0.5 cm thick; these will add a pleasant crunch. If you’re concerned about the onion’s sharpness, you can soak the minced onion in cold water for about 5 minutes, then drain thoroughly. This will retain its crispness while mellowing its pungent flavor.
Step 3
Once the eggs are perfectly boiled, carefully peel them while they are still warm. Gently press and roll the eggs on a hard surface to crack the shells all around before peeling, which usually makes it easier.
Step 4
Place the peeled eggs in a bowl. Using a fork or a potato masher, thoroughly mash the eggs along with the minced onion. Mashing the eggs while they are still warm helps to gently cook the onion, softening its sharp flavor and creating a smoother, more integrated taste in the salad. Try not to mash them too finely; leaving some small chunks will provide a better texture.
Step 5
Now, add the sliced cucumber to the bowl and gently mix it with the mashed egg and onion mixture.
Step 6
Finally, it’s time to add the dressing components: mayonnaise and honey mustard. The basic ratio is 1.5 tablespoons of mayonnaise to 1 tablespoon of honey mustard, but feel free to adjust this to your personal preference. Add more honey mustard if you prefer a sweeter taste, or a bit more mayonnaise for extra creaminess.
Step 7
Mix everything together thoroughly until all ingredients are well combined. Ensure the dressing is evenly distributed throughout the salad for the best flavor in every bite.
Step 8
Voila! Your fresh and delicious egg salad is ready. Serve it generously on toasted bread for an incredibly satisfying experience. You can also chill it in the refrigerator to enjoy later, or use it as a fantastic filling for sandwiches.
