The hard-boiled egg salad is a tasty appetizer or a delicious side dish: it’s great for serving on crostini but also delightful alongside grilled or boiled meats, or for filling sandwiches, wraps, and sandwiches. If you don’t like mayonnaise, you can replace it with plain yogurt mixed with a teaspoon of mustard. Try this hard-boiled egg salad because I assure you it’s delicious!
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 eggs (large)
- 2 stalks celery
- 3 tablespoons mayonnaise
- 1/2 lemon
- to taste pepper
- to taste smoked paprika (or sweet to taste)
- to taste salt
- to taste chopped parsley
Tools
- 1 High-Sided Saucepan
- 1 Cutting Board
- 1 Kitchen Knife
- 1 Bowl
- 1 Silicone Spoon
Steps
After checking that the eggs are intact, place them in a saucepan that fits them well. Pour in cold water to cover them completely. Set the saucepan on the heat and bring to a boil. At this point, count nine minutes of cooking time to achieve a perfectly hard yolk, not greenish or too soft. Once the cooking time has elapsed, remove the saucepan from the heat and run the eggs under cold water to cool them. Then peel them, carefully remove all shell pieces, cut them in half, and separate the yolks from the whites. Place the yolks in a bowl and chop the whites into small pieces. Wash the celery stalks, remove the strings, and cut them into small cubes. Add mayonnaise, lemon juice, pepper, paprika, and salt to the yolks if needed. Mix well, then add the egg whites, celery, and chopped parsley and mix again. Keep in the fridge for a couple of hours before serving. Serve at the table on crostini.
Notes
Recipe source: HERE.
