Here’s a simple and delicious Egg Yolk Salad recipe for you:
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard (or regular mustard)
- 1 tbsp white wine vinegar or lemon juice
- 1-2 tbsp finely chopped fresh chives (optional)
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper (to taste)
- 1/4 tsp smoked paprika or regular paprika (optional for flavor)
Optional add-ins:
- 1/4 cup finely chopped celery for crunch
- 1 tbsp chopped fresh parsley
- A pinch of cayenne pepper for a slight kick
Instructions:
-
Cook the Eggs:
- Place the eggs in a saucepan and cover them with water (about an inch above the eggs).
- Bring the water to a boil over medium-high heat, then reduce the heat and let it simmer for 9-10 minutes for hard-boiled eggs.
- Once the eggs are done, transfer them to a bowl of ice water or run under cold water to stop the cooking process. Let them cool for a few minutes.
-
Peel the Eggs:
- Once the eggs are cool enough to handle, peel them. Cut them in half lengthwise, and remove the yolks carefully.
-
Make the Salad:
- Mash the egg yolks in a bowl with a fork until they’re smooth.
- Add the mayonnaise, mustard, vinegar or lemon juice, salt, pepper, and any optional add-ins like chives, celery, or parsley. Stir to combine until everything is well mixed and creamy.
-
Serve:
- Spoon the egg yolk mixture onto a serving plate or into individual cups. Garnish with a sprinkle of paprika and additional chives or parsley for a pop of color and flavor.
This Egg Yolk Salad is rich, creamy, and can be served as a side dish, on toast, or even in a sandwich. It’s a great way to use up extra hard-boiled eggs, too!