Egg salad is a simple, delicious meal, perfect for a quick lunch. Imagine a special egg salad, the kind that’s really, really good – that’s Ina Garten Egg Salad Recipe.
But what’s the big deal, you might ask? Well, it’s more than just eggs; it’s a mix of simple things that make it fantastic.
Why Choose Ina Garten Egg Salad?
Sometimes, simple things are the best. Ina Garten knows this and has a recipe that’s all about the basics.
Her Egg Salad is creamy, full of flavour, and very satisfying. It’s the kind of food that’s always tasty, whether you’re having a fast lunch or a picnic in the park.
When I First Tried Ina Garten Egg Salad
I discovered this amazing dish during a cozy brunch. There was a little café known for its tasty sandwiches, and they had Ina Garten’s Egg Salad on the menu.
Lucky me! So, I gave it a try. Wow, it was incredible! It had creamy mayo, a bit of zing from Dijon mustard, fresh dill for a herby touch, and, of course, perfectly boiled eggs.
Ingredients To Make Ina Garten Egg Salad
- Large eggs = 6
- Mayonnaise = 1/3 cup
- Celery (finely chopped) = 1 stalk
- Small onion (finely chopped) = 1/2
- Fresh parsley or dill (chopped) = 1 tablespoon
- Dijon mustard = 2 teaspoons
- Lemon juice = 1 tablespoon
- Kosher salt and freshly ground black pepper (to taste)
How To Make Ina Garten Egg Salad
Step 1
Boil eggs for 10 minutes, then cool in ice water.
Step 2
In a bowl, mix mayo, celery, onions, parsley, mustard, lemon juice, salt, and pepper.
Step 3
Chop eggs, add to the mayo mixture, and gently toss.
Step 4
Serve immediately or refrigerate for up to 2 days.
Recipe Tips
- To boil eggs just right, cook them gently for about 9-10 minutes, and then put them in cold water to make peeling easy.
- Don’t forget to add fresh dill; it gives a burst of flavour to the salad. If you can, use fresh – it’s worth it.
- Remember to add a bit of salt and pepper. Even a little makes your salad taste great.
FAQs About Ina Garten Egg Salad
Can I use Greek yogurt instead of mayo to make it healthier?
Yes, you can! It’s lighter, still creamy, and adds a nice tang.
What’s the best bread for an egg salad sandwich?
Choose classic bread like white or wheat – it’s like a cozy blanket for your egg salad.
How long does Ina Garten Egg Salad stay fresh?
It’s good for about 3-5 days in the fridge when stored properly.
What to Eat with Ina Garten Egg Salad?
Chips, Please: Enjoy your egg salad with your favourite potato chips – the perfect crunchy partner.
- Garden Fresh: Pair it with a fresh garden salad and a zesty dressing. It’s like a picnic on your plate.
- Fruit Medley: Try a mix of sweet and tangy fruits in a fruit salad – a tasty match for the creamy egg salad.
- Veggie Sticks: Dip carrot and celery sticks for a refreshing crunch – a healthy choice.
- Soup Dreams: Enjoy it with a cup of warm tomato soup, perfect for a chilly day.
Storage Tips
Ina Garten’s Egg Salad keeps well! Put it in an airtight container and keep it in the fridge. It’ll stay fresh for about 3-5 days. A tip: Cover the salad with plastic wrap directly to prevent skin from forming.
In Closing
Ina Garten’s Egg Salad isn’t just a recipe; it’s a memory-maker. It’s the kind of food that brings people together, whether it’s a simple family lunch or a picnic with friends.
With its creamy deliciousness and fresh flavours, it’s a classic that always tastes good. So, give it a try and enjoy every bite!
More Amazing Recipes
- Delia Smith Potato Salad Recipe
- James Martin Potato Salad Recipe
- Nigella Potato Salad Recipe
- Walmart Broccoli Salad Recipe
Ina Garten Egg Salad Recipe
Ingredients
- 6 Large eggs
- 1/3 cup Mayonnaise
- 1 stalk Celery (finely chopped)
- 1/2 Small onion (finely chopped)
- 1 tablespoon Fresh parsley or dill (chopped)
- 2 teaspoons Dijon mustard
- 1 tablespoon Lemon juice
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Boil eggs for 10 minutes, then cool in ice water.
- In a bowl, mix mayo, celery, onions, parsley, mustard, lemon juice, salt, and pepper.
- Chop eggs, add to the mayo mixture, and gently toss.
- Serve immediately or refrigerate for up to 2 days.
Notes
- To boil eggs just right, cook them gently for about 9-10 minutes, and then put them in cold water to make peeling easy.
- Don’t forget to add fresh dill; it gives a burst of flavour to the salad. If you can, use fresh – it’s worth it.
- Remember to add a bit of salt and pepper. Even a little makes your salad taste great.
