Get ready to transform your ordinary lunch into an extraordinary culinary experience with Kenny and Ziggy's iconic egg salad recipe! This isn't just another egg salad – it's a creamy, crunchy, flavor-packed sensation that will have your taste buds dancing and your friends begging for the recipe. Whether you're a seasoned home cook or a kitchen newbie, this foolproof dish promises to elevate your meal game with minimal effort and maximum deliciousness.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 6 hard-boiled eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1/4 cup celery, chopped
- 1/4 cup onion, finely chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the hard-boiled 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. Once boiling, remove the pan from heat, cover with a tight-fitting lid, and let sit for exactly 12 minutes.
- Immediately transfer eggs to a bowl of ice water to stop the cooking process. Let eggs cool completely for about 5-7 minutes.
- Carefully peel the eggs, removing the shells completely. Rinse each egg under cool water to remove any remaining shell fragments.
- Chop the peeled eggs into small, uniform pieces using a sharp knife or egg chopper.
- In a medium mixing bowl, combine the chopped eggs, finely diced celery, and finely chopped onion.
- Add mayonnaise and mustard to the egg mixture. Gently fold all ingredients together until well combined.
- Season with salt and pepper to taste, mixing thoroughly to ensure even distribution of seasonings.
- Cover the egg salad and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, give the egg salad a quick stir and adjust seasoning if needed. Serve chilled on bread, crackers, or lettuce leaves.
Tips
- Egg Perfection: The key to amazing egg salad is perfectly cooked eggs. Use the ice bath method to stop cooking and prevent that dreaded green ring around the yolk.
- Texture Matters: Chop your eggs and vegetables uniformly for a consistent texture that looks as good as it tastes.
- Flavor Enhancing: Let the egg salad rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld and intensify.
- Customization Hack: Feel free to add extras like chopped pickles, fresh herbs, or a dash of paprika to make the recipe your own.
- Storage Tip: This egg salad will keep in the refrigerator for 3-4 days, making it perfect for meal prep or quick lunches.Pro Tip: For the creamiest texture, use room temperature mayonnaise and mix gently to avoid mashing the eggs completely.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 12g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 375mg
