Baked Egg Salad
An innovative twist on the classic egg salad, this recipe brings a warm, comforting element to a beloved dish. By baking the egg salad, we enhance its flavors while preserving the dish's creamy texture. Ideal for brunch or a light dinner, this recipe marries familiar comfort with a modern technique.
Equipment
- Oven-safe baking dish
- Bowl
- Whisk or fork
- Knife
- Cutting board
Ingredients
- 6 large eggs preferably organic
- ¼ cup mayonnaise
- 1 tbsp Dijon mustard
- 1 stalk celery finely chopped
- ¼ cup red onion diced
- 1 tbsp fresh dill chopped
- ½ tsp salt to taste
- ¼ tsp freshly ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Hard boil the eggs. Once boiled, peel and chop them into medium-sized chunks.
- In a large bowl, combine the mayonnaise, Dijon mustard, chopped celery, diced red onion, fresh dill, salt, and black pepper. Mix well until smooth.
- Gently fold the chopped eggs into the mixture, ensuring they are evenly coated.
- Transfer the mixture to an oven-safe baking dish and smooth the top with a spatula.
- Bake in the preheated oven for about 20 minutes, or until the top begins to lightly brown.
Notes
- For a twist, consider adding a sprinkle of smoked paprika before baking for a hint of smoky flavor.
- If you're looking for a dairy-free version, substitute mayonnaise with a dairy-free variety.
- You can prepare the salad the night before and store it in the fridge; bake it fresh when you are ready.
Nutrition
Calories: 210kcalCarbohydrates: 2gProtein: 10gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 285mgSodium: 536mgPotassium: 155mgFiber: 1gSugar: 1gVitamin A: 470IUVitamin C: 1mgCalcium: 53mgIron: 1mg
Tried this recipe?Rate this recipe !
