Description
Creamy masters egg salad whisks together classic Southern comfort with gourmet precision. Crisp celery, smooth mayonnaise, and perfectly boiled eggs create a nostalgic picnic favorite you’ll crave again and again.
Ingredients
Scale
Protein:
- 6 eggs, hard-cooked, diced
Vegetables:
- 1/2 cup (120 ml) celery, diced
Seasonings and Condiments:
- 2 1/2 tablespoons (37.5 ml) mayonnaise
- 1 tablespoon (15 ml) vinegar
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon worcestershire sauce
- 1/8 teaspoon pepper
Instructions
- Carefully chop hard-boiled eggs into uniform small cubes, transferring them into a spacious mixing vessel.
- Incorporate finely diced celery, creamy mayonnaise, tangy vinegar, aromatic onion powder, seasoning salt, zesty Worcestershire sauce, and freshly ground black pepper into the egg mixture.
- Gently fold and blend all components until each ingredient is evenly distributed, creating a harmonious and cohesive egg salad texture.
- Refrigerate the prepared mixture for a minimum of 30 minutes, allowing flavors to meld and develop a more robust taste profile.
- When ready to serve, present the chilled egg salad as a delectable spread on toasted bread, crisp crackers, or as a delightful accompaniment to your main course.
Notes
- Chill eggs before cooking to prevent cracking and ensure even cooking temperature.
- Use room temperature mayonnaise for smoother, more consistent blending with other ingredients.
- Finely dice celery for better texture and even distribution throughout the egg salad.
- Experiment with Greek yogurt as a healthier alternative to mayonnaise while maintaining creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 193 kcal
- Sugar: 0.4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 1.3 g
- Fiber: 0.3 g
- Protein: 7.5 g
- Cholesterol: 186 mg