Creamy Egg Salad
Step into my kitchen and experience the magic of my best egg salad! Creamy, flavorful, and made with love, it's a taste sensation you won't soon forget. Come on over and let's enjoy a delicious moment together!
Ingredients
- 6 eggs
- 1 tbsp capers
- 2 tbsp lemon juice
- 2 tbsp mayonnaise
- 2 tbsp creme fraîche
- 1 tbsp mustard
- 1-2 tbsp fresh dill finely chopped
- Salt to taste
- Pepper to taste
- Chili flakes to taste
Instructions
- Prepare the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes. Once cooked, cool the eggs in ice water, then peel and slice them in half lengthwise. Carefully remove the yolks and place them in a bowl.
- Make the Dressing: Mash the egg yolks with a fork. Add mayonnaise, mustard, creme fraiche, lemon juice, salt, pepper, and chili flakes to the mashed yolks. Mix until smooth and well combined.
- Prepare the Egg Whites: Chop the egg whites into small pieces.
- Combine the Ingredients: Add the chopped egg whites, capers, and dill mixture to the bowl with the mashed yolk mixture. Mix everything together until evenly combined.
- Garnish and Serve with a Drizzle of Sriracha Sauce! Enjoy!
Notes
- Serving Suggestions: Serve the egg salad on sandwiches, wraps, crackers, or over a bed of greens for a light meal. It also pairs well with sliced vegetables or as a topping for salads.
- Storage: Store any leftover egg salad in an airtight container in the refrigerator for up to 3-4 days. Be sure to consume it within this time frame for the best quality.
- Variations: Feel free to customize this recipe by adding other ingredients such as diced red onion, chopped celery, or crumbled bacon for extra flavor and texture.
Nutrition
Serving: 150gCalories: 220kcalCarbohydrates: 2gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 280mgPotassium: 160mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 40mgIron: 2mg
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