If you crave a creamy egg salad, here is the right recipe for you.
Why is it creamy? I use quite a bit of mayo in this recipe, as I find that’s the bridge between a whole new dish and simple seasoned chopped eggs. One whole cup of mayo for 8 large eggs, in fact. I know some recipes call for only 1/4 of this quantity, but here we are looking for a creamy version, aren’t we?
Ingredient Tips
White pepper is added simply because it looks better in a yellowish-white creamy salad. You can use black pepper, of course; it will have the same taste. Freshly ground is best.
My best tip is to use your preferred type of mayo, or the best you can get. This can be a homemade version or your favorite brand. This really makes a difference in the flavors of your creamy egg salad.
Make sure to chill your creamy egg salad for at least 4 hours, overnight is preferred, if you add chopped onions.
For a regular, not-so-creamy egg salad recipe, simply click on the link.
Creamy Egg Salad
Ingredients
- 8 eggs large
- ½ cup onions chopped
- 1 cup mayo
- ½ tbsp Dijon mustard
- ½ tsp salt use 1/3 if you prefer less salty dishes
- ¼ tsp white pepper ground
- ¼ tsp paprika
- ½ tsp dried parsley
Instructions
- Hard boil and peel the eggs. Cover with cold water in a saucepan. Bring to a boil over medium heat. Turn the heat to low and simmer for exactly 8 minutes. Run under cold water and break off the shells. Put them in a bowl.
- Peel and chop the onion. Chop the eggs in the bowl with a fork, cutting them into small pieces.
- Add mayo, chopped onions, Dijon mustard, paprika, chopped parsley, salt and pepper to eggs. Stir until every ingredient mixes well.
- Cover creamy egg salad with lid or plastic wrap. Chill overnight. Serve on your favorite bread, toast or crackers.
