Best Recipes - Simple Egg Salad with Spring Onions (30 Minutes)
Best Recipes - Simple Egg Salad with Spring Onions (30 Minutes)
This simple egg salad is a timeless, practical recipe when you need a quick spread, an easy lunch component, or a no-fuss appetizer. The flavor is clean and familiar: tender chopped eggs, fresh spring onions, and a creamy dressing that balances tangy sour cream with a small amount of mayonnaise. A pinch of mustard powder brings gentle warmth, and a final seasoning of salt and pepper ties everything together. It’s the kind of dish that tastes even better after a short chill, when the dressing settles into the eggs and the onion flavor becomes pleasantly rounded.
Ingredients
- 6 eggs
- Spring onions (to taste)
- 3 tablespoons sour cream
- 1 tablespoon mayonnaise
- Mustard powder (to taste)
- Salt (to taste)
- Black pepper (to taste)
- Water for boiling
Preparation Time
Total: 30 minutes.
Step-by-Step Instructions
- Boil the eggs. Bring a pot of water to a boil. Carefully add the eggs and cook until fully done (hard-boiled). Cool the eggs so they’re easy to peel.
- Chop. Peel the eggs and cut them into small pieces. Finely slice the spring onions.
- Mix the base. Place the chopped eggs and spring onions in a bowl. Add mustard powder to your taste.
- Make it creamy. Stir in the sour cream and mayonnaise, adding just enough so the salad becomes creamy and cohesive.
- Season and chill. Taste and adjust with salt and pepper. Refrigerate briefly before serving for the best texture and flavor.
Tips
- Add the mustard powder gradually—its flavor intensifies quickly.
- For a lighter finish, rely more on sour cream; for a richer mouthfeel, use a touch more mayonnaise.
- Chop size matters: smaller pieces make a smoother spread, larger pieces keep a chunkier bite.
Serving Suggestions
- Spoon onto bread, toast, or crackers as a quick snack.
- Serve alongside boiled potatoes or a simple vegetable platter.
- Use as a filling for sandwiches or wraps.
Serve chilled and enjoy a straightforward, comforting classic.