Discover the delightful simplicity of Amish Homestyle Egg Salad, a dish that brings comfort and nostalgia to every bite! This creamy, flavorful salad is not only a breeze to whip up in just 10 minutes but also a versatile addition to your lunch table or picnic spread. With the perfect balance of rich mayonnaise, zesty mustard, and crunchy veggies, this egg salad will have your taste buds dancing and your guests asking for seconds. Ready to elevate your egg salad game? Let’s dive into this easy recipe that promises to become a family favorite!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Amish
Serves: 4 servings
Ingredients
- 6 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- Salt and pepper to taste
Instructions
- Begin by carefully hard-boiling the eggs. Place eggs in a medium saucepan and cover completely with cold water, ensuring water is about 1 inch above the eggs.
- Bring water to a rolling boil over high heat, then immediately reduce heat to low and let eggs simmer for exactly 9-10 minutes to ensure perfect hard-boiled consistency.
- Once cooking is complete, immediately transfer eggs to an ice water bath to stop the cooking process and prevent green rings around the yolks. Let eggs cool for 5 minutes.
- Gently peel the eggs under cool running water, which helps remove the shells more easily. Pat eggs dry with paper towels.
- Chop the peeled eggs into small, uniform pieces using a sharp knife or egg chopper for consistent texture.
- In a medium mixing bowl, combine chopped eggs, finely diced celery, and finely diced onion.
- Add mayonnaise and mustard to the egg mixture, stirring gently to combine all ingredients without breaking the egg pieces too much.
- Season with salt and pepper, tasting and adjusting seasoning as needed for optimal flavor balance.
- Cover the egg salad and refrigerate for at least 30 minutes to allow flavors to meld together before serving.
- Serve chilled on bread, crackers, or as a filling for sandwiches. Garnish with fresh chopped chives or parsley if desired.
Tips
- Perfect Hard-Boiled Eggs: To achieve the ideal hard-boiled eggs, start with eggs that are at least a week old. This helps in easier peeling! Remember to simmer them gently after boiling for the perfect texture.
- Cooling Technique: Always transfer the eggs to an ice water bath right after boiling. This not only cools them quickly but also prevents that unsightly green ring around the yolk.
- Chop Uniformly: For a consistent texture in your egg salad, chop the eggs into small, even pieces. Using an egg chopper can make this task even easier!
- Flavor Boost: Don’t hesitate to experiment with additional ingredients like diced pickles, bell peppers, or even a dash of paprika for a flavor twist that suits your palate.
- Chill for Flavor: Allowing your egg salad to chill in the refrigerator for at least 30 minutes lets the flavors meld beautifully, enhancing the overall taste.
- Serving Suggestions: Serve your egg salad on a bed of greens, in a sandwich, or on crackers for an easy appetizer. Garnish with fresh herbs like chives or parsley to elevate the presentation!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 12g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 370mg
