Are you tired of boring, bland egg salads that leave you wanting more? Get ready to revolutionize your lunch routine with this mouthwatering Egg Salad with Leaves recipe that combines creamy, tangy eggs with fresh, crisp salad greens. In just 10 minutes, you'll create a dish so delicious, it'll have everyone asking for your secret recipe. Whether you're looking for a quick lunch, a party appetizer, or a light dinner option, this egg salad is about to become your new culinary obsession!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 teaspoon mustard
- Salt and pepper to taste
- Mixed salad leaves for serving
Instructions
- Begin by preparing your hard-boiled eggs. If you haven't done this yet, place eggs in a pot and cover them with water. Bring to a boil, then cover and remove from heat. Let them sit for about 9-12 minutes. Once done, cool them under cold running water, peel, and chop into small pieces.
- In a mixing bowl, combine the chopped hard-boiled eggs with 1/4 cup of mayonnaise. The mayonnaise will add creaminess to your egg salad.
- Add 1 teaspoon of mustard to the bowl. This will give your egg salad a nice tangy flavor. You can use yellow mustard or Dijon mustard based on your preference.
- Season the mixture with salt and pepper to taste. Mix well until all ingredients are fully combined. Taste and adjust the seasoning if necessary.
- Prepare your serving plates by placing a generous handful of mixed salad leaves on each plate. This will serve as a fresh and crunchy base for your egg salad.
- Spoon the egg salad mixture over the bed of salad leaves on each plate. You can serve it immediately or chill it in the refrigerator for a few minutes before serving for a cooler taste.
- Optionally, garnish your egg salad with additional herbs like dill or chives for added flavor and presentation.
- Enjoy your delicious Egg Salad with Leaves as a light lunch or a refreshing side dish!
Tips
- Egg Perfection: The key to a great egg salad is perfectly cooked eggs. Use the timing method in the recipe to ensure your eggs are neither too runny nor overcooked.
- Mayonnaise Magic: Choose a high-quality mayonnaise for the best flavor. For a lighter version, you can substitute Greek yogurt for part of the mayo.
- Mustard Matters: Experiment with different mustards - Dijon adds a sharp tang, while yellow mustard provides a classic flavor.
- Fresh is Best: Use the freshest mixed salad leaves you can find to add crunch and nutrition to your dish.
- Chill Factor: For an extra refreshing taste, refrigerate the egg salad for 30 minutes before serving to let the flavors meld together.
- Garnish Game: Don't skip the optional herb garnish - fresh dill or chives can elevate the entire dish from good to gourmet.
- Make Ahead: This egg salad can be prepared in advance and stored in the refrigerator for up to 2 days, making it perfect for meal prep.
Nutrition Facts
Calories: 259kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 377mg
