Jamie Oliver Egg Salad is made with eggs, mayonnaise, green onions, yellow mustard, paprika, salt, and pepper. This easy and creay Egg Salad recipe creates a healthy and cold salad that takes about 40 minutes to prepare and can serve up to 4-6 people.
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💛 Why You’ll Love This Egg Salad Recipe:
- Creamy and Tasty: This egg salad is creamy and yummy because of the mayonnaise and chopped eggs.
- Classic Taste: It has green onions, mustard, and paprika, giving it a comforting and well-known flavor.
- Quick and Simple: It’s easy to make with just a few ingredients and steps, great for when you’re busy or need a quick meal.
- Light and Refreshing: Even though it’s creamy, this egg salad is light and great for eating outside or on warm days.
🍳 Jamie Oliver Egg Salad Ingredients
- 8 eggs
- ½ cup mayonnaise
- ¼ cup green onions, chopped
- 1 teaspoon yellow mustard (prepared)
- ¼ teaspoon paprika
- Salt and pepper, as you like
🥘 How To Make Jamie Oliver Egg Salad
- Cook the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then turn the heat to low and let the eggs simmer for 10 minutes. After that, take the eggs out and cool them quickly under cold water or in an ice bath.
- Prepare the Eggs: Peel the eggs and chop them into small pieces. You can chop them roughly or finely, depending on what you like.
- Make the Dressing: In a large bowl, mix the mayonnaise, chopped green onions, mustard, paprika, salt, and pepper together.
- Mix Everything: Add the chopped eggs to the bowl with the dressing. Fold everything gently until the eggs are well coated with the dressing.
- Chill and Serve: Taste the egg salad and add more salt, pepper, or mustard if you think it needs it. Cover the bowl and put the egg salad in the fridge. Let it chill for at least 30 minutes so the flavors can blend together. This makes it taste better.
💭 Recipe Tips:
- Cool Eggs Quickly: Put boiled eggs in cold water with ice. This stops them from cooking too much and makes them easy to peel.
- Finely Chop Onions: Chop green onions into small pieces so the flavor spreads out.
- Add Spices Slowly: Put a little salt, pepper, and mustard first, then add more as needed.
- Chill Before Serving: Keep the salad in the fridge for at least 30 minutes to mix the flavors well.
🥪 What To Serve With Egg Salad?
You can eat egg salad in sandwiches with crunchy bread, on lettuce with tomato slices, or in wraps. It goes well with fresh fruit, potato chips, or a side of coleslaw for a full meal.
🎚 How To Store Leftovers Egg Salad?
- Refrigeration: Put any leftover egg salad in a container that seals tight and keep it in the fridge. It will stay good for 3 to 4 days.
- Freezing: Freezing egg salad isn’t a good idea because it can change in texture and might get watery when you thaw it. It’s best to eat it fresh or from the fridge.
If the egg salad smells sour, or if you see any signs of mold, it’s best to throw it away.
FAQ’S:
Can I Use Low-fat Mayonnaise In This Recipe?
Yes, you can use low-fat mayonnaise if you prefer a lighter version. The texture and flavor will be slightly different but still delicious.
What Can I Use Instead Of Yellow Mustard?
If you don’t have yellow mustard, you can use Dijon mustard or even a small amount of mustard powder as a substitute.
How Long Should I Boil The Eggs To Ensure They Are Easy To Peel?
Boil the eggs for about 9-12 minutes. Starting with cold water, bring to a boil, then simmer for the recommended time. An ice bath after boiling helps make peeling easier.
Can I Add Other Ingredients To The Egg Salad?
Absolutely! Feel free to add ingredients like celery for crunch, capers for a salty bite, or herbs like dill or chives for extra flavor.
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Jamie Oliver Egg Salad Nutrition Facts
- Calories: 197 kcal
- Carbohydrates: 1 g
- Protein: 8 g
- Fat: 16 g
- Saturated Fat: 3 g
- Cholesterol: 251 mg
- Sodium: 226 mg
- Potassium: 116 mg
- Sugar: 1 g
- Vitamin A: 580 IU
- Vitamin C: 4.6 mg
- Calcium: 40 mg
- Iron: 1.3 mg
Jamie Oliver Egg Salad
Description
Jamie Oliver Egg Salad is made with eggs, mayonnaise, green onions, yellow mustard, paprika, salt, and pepper. This easy and creay Egg Salad recipe creates a healthy and cold salad that takes about 40 minutes to prepare and can serve up to 4-6 people.
Ingredients
Instructions
- Cook the Eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then turn the heat to low and let the eggs simmer for 10 minutes. After that, take the eggs out and cool them quickly under cold water or in an ice bath.
- Prepare the Eggs: Peel the eggs and chop them into small pieces. You can chop them roughly or finely, depending on what you like.
- Make the Dressing: In a large bowl, mix the mayonnaise, chopped green onions, mustard, paprika, salt, and pepper together.
- Mix Everything: Add the chopped eggs to the bowl with the dressing. Fold everything gently until the eggs are well coated with the dressing.
- Chill and Serve: Taste the egg salad and add more salt, pepper, or mustard if you think it needs it. Cover the bowl and put the egg salad in the fridge. Let it chill for at least 30 minutes so the flavors can blend together. This makes it taste better.
Notes
- Cool Eggs Quickly: Put boiled eggs in cold water with ice. This stops them from cooking too much and makes them easy to peel.
- Finely Chop Onions: Chop green onions into small pieces so the flavor spreads out.
- Add Spices Slowly: Put a little salt, pepper, and mustard first, then add more as needed.
- Chill Before Serving: Keep the salad in the fridge for at least 30 minutes to mix the flavors well.