Egg salad
Egg Salad
Egg salad (pronunciation: /ɛɡ səˈlæd/) is a dish made primarily of chopped hard-boiled eggs and mayonnaise, often including other ingredients such as celery or mustard.
Etymology
The term "egg salad" is first recorded in English in the early 19th century, although the concept of combining eggs with salad ingredients dates back much further. The word "egg" comes from the Old Norse 'egg', while "salad" comes from the Latin 'salata' (salted things).
Ingredients
- Eggs: The primary ingredient in egg salad. Typically, the eggs are hard-boiled and then chopped or mashed.
- Mayonnaise: A thick, creamy dressing made from egg yolks, oil, and vinegar or lemon juice. It is used to bind the ingredients together and add flavor.
- Celery: Often added for crunch and a slight hint of flavor. Other vegetables, such as onions or pickles, may also be used.
- Mustard: Adds a tangy flavor to the salad. Dijon and yellow mustard are commonly used.
Preparation
Egg salad is typically made by hard-boiling eggs, then peeling and chopping or mashing them. The chopped eggs are then mixed with mayonnaise and any additional ingredients. The salad can be served on its own, or used as a filling for sandwiches.
Related Terms
- Salad: A dish consisting of a mixture of small pieces of food, usually featuring vegetables or fruits.
- Deviled Eggs: A dish made from hard-boiled eggs that have been cut in half and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
- Egg Sandwich: A sandwich with some kind of egg filling. Egg salad is often used as a filling for egg sandwiches.
External links
- Medical encyclopedia article on Egg salad
- Wikipedia's article - Egg salad
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