Recreating a dish that is simple yet satisfying can sometimes be a daunting task. Classic recipes are often thought of as “boring” or “commonplace,” but when prepared correctly, even the most basic recipes can catapult you into a culinary delight. One such recipe is the ever-versatile, everybody’s favorite – egg salad. Just as every culture has its own version of an egg dish, so too does each family have their own rendition of an egg salad. This recipe is a journey, an adventure even, towards discovering and recreating a timeless classic.
A new take on a classic recipe
Here’s a simple recipe that will redefine what you think of when you hear ‘egg salad.’ This version invites a refreshing serving of dill and chives to the party, transforming the conventional egg salad. The overwhelming flavors of these herbs dance beautifully with the creaminess of the mayonnaise and mustard, tickling the palate with each bite.
Ingredients:
- 6 large eggs
- 2 tablespoons mayonnaise
- ½ teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh dill
- Kosher salt, Freshly ground black pepper
- Radishes (for serving)
Guidelines for the perfect egg salad
The thing that stands out the most in any egg salad is the quality of the eggs. The fresher they are, the better. To ensure your eggs are cooked to perfection, you should bring them to a boil in a saucepan covered with at least an inch of water. Once boiled, let them cook for nine minutes, and then immediately transfer them to an iced water bath, which will make peeling them a breeze.
To prepare the dressing for the salad, mix the mayonnaise, mustard, vinegar, chives, dill, salt, and pepper. Approximately half a teaspoon of salt and black pepper should be enough, but you can adjust according to your preference. Once your eggs are cooled and peeled, chop them into little pieces, and gently mix them into the dressing. If you want a bit of crunch, chopped celery or onions can be added.
Once everything is mixed together well, it’s time to serve! This egg salad is delicious on its own, garnished with fresh radish slices and served over leafy greens, or spread on some whole wheat bread. Remember, the best egg salad is the one made to your taste, so don’t hesitate to experiment with other flavors and ingredients.
Making egg salad can be seen as a small journey back to basics. It’s a recipe that can be easily tweaked and played around with, depending on what you love. In this process, one can better understand the little nuances that go into making a dish come alive. If at first, you don’t get it right, keep going. Take note of what you liked, adjust what you didn’t, and carry this learning into your next culinary adventure.
Kate Robinson is a culinary writer and food critic with a deep passion for gastronomy and a keen palate that appreciates flavors from around the world. At 31 years old, Kate’s background is as rich and diverse as her taste in food. Holding a Bachelor’s degree in Culinary Arts from the Culinary Institute of America, she has worked in various roles within the food industry, from a line cook in bustling New York City restaurants to a food stylist for culinary magazines.
Her transition into writing was driven by a desire to share her love for food and cooking with a wider audience. Now, as a prominent contributor to a leading online food and gastronomy news platform, Kate explores a wide array of topics, including restaurant reviews, recipe development, and the latest trends in food and dining.
Kate’s writing is distinguished by her ability to transport readers to the heart of the dining experience, whether she’s describing the subtle notes of a rare wine or the vibrant atmosphere of a street food market in Southeast Asia. Her reviews are honest and insightful, offering readers a comprehensive guide to the world’s culinary delights.
Beyond reviews, Kate is passionate about sustainable eating practices and often features articles on farm-to-table dining, organic farming, and ethical food sourcing. Her features on international cuisines and culinary traditions aim not only to educate her audience but also to inspire them to explore new flavors and cooking techniques.
Kate’s engaging writing style, combined with her extensive knowledge of the culinary world, has made her a favorite among food lovers. Whether her readers are experienced chefs or home cooks looking to broaden their culinary horizons, Kate provides valuable insights and inspiration to elevate their food experiences.
In addition to her writing, Kate regularly hosts online cooking classes and workshops, where she shares her expertise and enthusiasm for cooking with participants eager to learn. Her commitment to exploring and celebrating the world of food has established her as a respected voice in the gastronomy category, inspiring a deeper appreciation for the art and culture of food.
