Egg salad is a classic side dish in Jewish cuisine, often enjoyed during holidays, Shabbat, or everyday meals. Its simplicity—made with hard-boiled eggs, mayonnaise, and seasonings—makes it a versatile and comforting staple. Some variations include additions like mustard, onions, or celery for extra texture and flavor.
Making Egg Salad:
1. Gather Ingredients
You will need: 6 large hard-boiled eggs, peeled and chopped; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1/4 cup finely chopped celery; 2 tablespoons finely chopped red onion; 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon lemon juice (optional).
2. Prepare the Eggs
Place the hard-boiled eggs in a large mixing bowl. Use a fork or pastry cutter to mash the eggs to your desired consistency (chunky or smooth).
3. Add Vegetables and Herbs
Add the chopped celery, red onion, and fresh dill to the bowl with the mashed eggs. Gently stir to combine.
4. Mix in Wet Ingredients
Add the mayonnaise, Dijon mustard, lemon juice (if using), salt, and black pepper to the bowl. Stir well until all ingredients are evenly distributed and the mixture is creamy.
5. Adjust Seasonings
Taste the egg salad and adjust the salt, pepper, or other seasonings as needed. Add more mayonnaise if you prefer a creamier texture.
6. Chill Before Serving
Cover the bowl with plastic wrap and refrigerate the egg salad for at least 30 minutes to allow the flavors to meld. Serve chilled on bread, crackers, or lettuce leaves.
Traditions and Heritage of Egg Salad
Egg Salad
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Frequently Asked Questions
What is egg salad?
Egg salad is a dish made primarily from chopped hard-boiled eggs, mayonnaise, mustard, and seasonings. It's commonly served as a sandwich filling or on crackers, especially in Jewish cuisine.
Is egg salad kosher?
Yes, egg salad can be kosher if prepared according to Jewish dietary laws. The ingredients must be kosher-certified, and it should not be mixed with dairy or non-kosher products if served with meat.
How long does homemade egg salad last in the fridge?
Homemade egg salad typically lasts 3-5 days in the refrigerator when stored in an airtight container. For kosher kitchens, it's especially important to check for freshness before Shabbat preparations.
What do you eat with egg salad?
In Jewish cuisine, egg salad is often served on challah bread, matzo, or bagels. It's also commonly paired with lettuce, tomato, or cucumber slices for a light meal.
Can you make egg salad without mayonnaise?
Yes, you can substitute mayonnaise with alternatives like mashed avocado, hummus, or tahini for a dairy-free version that aligns with kosher dietary rules when served with meat meals.
