Creamy Egg Salad Recipe
Scoop and Enjoy! Delicious Homemade Egg Salad
Homemade egg salad is a fantastic side dish for rice, a satisfying light meal on its own (especially if you’re dieting!), or a delicious filling for sandwiches. This recipe uses simple ingredients and is easy for anyone to follow.
Main Ingredients- 5 Hard-boiled eggs
- 1/2 Onion
- A little red bell pepper
- A little yellow bell pepper
- 1 packet of ‘Haru Nuts’ (or your favorite mixed nuts)
Cooking Instructions
Step 1
Boil the Eggs: Bring water to a boil in a pot. Gently place the eggs (which have been at room temperature for about 1 hour) into the boiling water. Cook for 6 minutes for soft-boiled or 8+ minutes for hard-boiled. Immediately transfer the eggs to ice-cold water to cool; this makes them easier to peel. (Adding a little vinegar and salt to the boiling water can help prevent cracking and make peeling easier.) Once cooled, carefully peel the eggs.
Step 2
Prepare Onion and Vegetables: Finely mince the onion. In a small bowl, combine the minced onion with 2 Tbsp vinegar, 4 Tbsp water, and 1/2 tsp salt. Let it soak for about 10 minutes to reduce the pungency while retaining crispness. Squeeze out any excess liquid thoroughly. Finely dice the red and yellow bell peppers, removing the seeds first. Lightly chop the nuts from the ‘Haru Nuts’ packet.
Step 3
Mash the Eggs: Separate the yolks from the whites of the boiled eggs. Roughly mash the egg whites using a fork or your fingers. Set the yolks aside separately to use as a topping later (don’t mash them yet). Avoid mashing the whites too finely; some texture is desirable.
Step 4
Combine Ingredients: In a large bowl, add the mashed egg whites, squeezed minced onion, diced bell peppers, and chopped nuts.
Step 5
Add Dressing and Mix: Add 2 Tbsp mayonnaise, 1/2 Tbsp whole grain mustard, and 1 tsp jo-cheong (if you prefer a touch of sweetness) to the bowl. Gently mix everything together until well combined, ensuring there are no clumps. (The jo-cheong is optional.)
Step 6
Season to Taste: Season with herb salt (or regular salt) to your liking. If you’d like a bit of brightness, add a splash of lemon juice. Mix gently again. Be careful not to overmix, as this can make the salad watery.
Step 7
Serve and Garnish: Transfer the prepared egg salad to a serving dish. Sprinkle the reserved egg yolks lightly over the top or gently mash and scatter them for an appealing garnish. Enjoy it on its own, or serve with bread or crackers!
