Imen Dridi Gordon Ramsay’s Egg Salad recipe is made with eggs, red onion, mayonnaise, Dijon mustard, parsley, chives, lemon juice, salt, and pepper. It serves 6 and takes about 30 minutes to prepare, offering a delicious, creamy, and flavorful twist on a classic dish.
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🧡 Why You’ll Love This Egg Salad Recipe:
- Flavor Depth: The combination of fresh herbs, Dijon mustard, and lemon juice gives this egg salad a depth of flavor that is both refreshing and complex.
- Texture Contrast: The creamy texture of the mayonnaise and egg contrasts beautifully with the crunch of the finely diced red onion and the softness of the herbs, offering a satisfying mouthfeel.
- Easy to Make: The recipe is straightforward and simple, making it accessible for cooks of all skill levels. It’s perfect for a quick lunch, easy dinner, or a picnic.
- Perfect for Any Occasion: Whether you’re making a quick meal at home, preparing a dish for a potluck, or simply need something satisfying and easy, this egg salad fits the bill.
- Satisfying Meal: With its rich flavors and hearty ingredients, this egg salad is filling and satisfying, making it a great option for a meal that will keep you fueled for hours.
❓ What Is Gordon Ramsay’s Egg Salad Recipe?
Gordon Ramsay’s Egg Salad recipe combines hard-boiled eggs, red onion, mayonnaise, Dijon mustard, parsley, chives, and lemon juice, seasoned with salt and pepper. It’s a flavorful, creamy dish perfect for sandwiches or salads.
🍳 Gordon Ramsay Egg Salad Ingredients
- 6 eggs, room temperature
- ¼ cup red onion, finely diced
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons parsley, finely diced
- 2 tablespoons chives, finely diced
- 1 teaspoon lemon juice
- kosher salt and freshly ground black pepper, to taste
🥘 How To Make Gordon Ramsay Egg Salad
- Warm up some water in a pot. Then lower the heat so there are no bubbles.
- Carefully and slowly add the eggs to the pot using a skimmer. For 12 minutes, bring the heat back up to high and boil the eggs.
- Put the eggs in a bath of ice water to stop cooking them and let them cool for at least 15 minutes.
- To make the eggs as chunky or smooth as you like, peel them and cut them into pieces. Chop the eggs and put them in a bowl.
- Add the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Mix all of the ingredients together until they are well mixed. You can eat the egg salad by itself or in a sandwich or wrap.
💭 Recipe Tips:
- Egg Freshness: While fresher eggs are generally better for most cooking purposes, slightly older eggs (a week or two old) can be easier to peel once boiled.
- Adjusting Mayonnaise and Mustard: The amount of mayonnaise and Dijon mustard can be adjusted based on personal preference. Start with the recipe’s suggestion and add more if you prefer a creamier or tangier taste.
- Adding Lemon Juice: The lemon juice adds a fresh, bright flavor that cuts through the richness of the mayonnaise and egg. Adjust the amount to suit your taste, adding more if you like it tangier.
- Letting It Rest: If time allows, letting the egg salad rest in the refrigerator for an hour or so can help the flavors meld together more fully.
- Texture Preference: The recipe allows for the eggs to be as chunky or smooth as you like. For a rustic, chunky texture, coarsely chop the eggs. For a smoother salad, chop them more finely or even mash them slightly with a fork.
🥪 What To Serve With Egg Salad?
Serve egg salad with crusty bread or croissants for sandwiches, on a bed of mixed greens for a salad, alongside crackers for dipping, or in lettuce wraps for a low-carb option pair with soup or roasted vegetables for a complete meal.
🎚 How To Store Leftovers Egg Salad?
- Refrigerator: Store leftover egg salad in an airtight container in the refrigerator it can be kept for 3-4 days. Ensure it’s tightly sealed to prevent moisture loss and odors from affecting the flavor.
- Freezer (Not Recommended): While it’s possible to freeze egg salad, it’s not ideal due to texture changes. If you choose to freeze it, place it in an airtight container, leaving some space at the top for expansion.
🚫 How To Reheat Leftovers Egg Salad?
Egg salad is typically served cold, so reheating isn’t common to enjoy leftovers, simply take them out of the refrigerator and serve chilled, or use in sandwiches or wraps as desired.
FAQ’S
Can I use any type of eggs for egg salad?
Yes, you can use any type of eggs for egg salad, but most recipes call for hard-boiled eggs. Freshness matters more for boiling; slightly older eggs can be easier to peel.
How can I prevent my egg salad from becoming too watery?
To prevent watery egg salad, ensure hard-boiled eggs are thoroughly cooled before chopping, and pat them dry. Also, avoid overusing mayonnaise, as excess can make it watery.
Are there healthier alternatives to mayonnaise for egg salad?
Yes, you can use Greek yogurt or mashed avocado as healthier alternatives to mayonnaise. They provide creaminess while reducing the fat content.
Is it safe to leave egg salad out at room temperature?
No, it’s not safe to leave egg salad at room temperature for an extended period. Bacteria can multiply rapidly at room temperature, so refrigerate it promptly after serving.
Can I make egg salad ahead of time?
Yes, you can prepare egg salad ahead of time for convenience. Store it in the refrigerator and mix in any fresh herbs or ingredients just before serving to maintain freshness.
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Gordon Ramsay Egg Salad Nutrition Fact
Amount Per Serving:
- Calories: 197kcal
- Carbohydrates: 1g
- Protein: 8g
- Fat: 16g
- Saturated Fat: 3g
- Cholesterol: 251mg
- Sodium: 226mg
- Potassium: 116mg
- Sugar: 1g
- Vitamin A: 580IU
- Vitamin C: 4.6mg
- Calcium: 40mg
- Iron: 1.3mg
Gordon Ramsay Egg Salad Recipe
Description
Gordon Ramsay’s Egg Salad recipe is made with eggs, red onion, mayonnaise, Dijon mustard, parsley, chives, lemon juice, salt, and pepper. It serves 6 and takes about 30 minutes to prepare, offering a delicious, creamy, and flavorful twist on a classic dish.
Ingredients
Instructions
- Warm up some water in a pot. Then lower the heat so there are no bubbles.
- Carefully and slowly add the eggs to the pot using a skimmer. For 12 minutes, bring the heat back up to high and boil the eggs.
- Put the eggs in a bath of ice water to stop cooking them and let them cool for at least 15 minutes.
- To make the eggs as chunky or smooth as you like, peel them and cut them into pieces. Chop the eggs and put them in a bowl.
- Add the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper.
- Mix all of the ingredients together until they are well mixed. You can eat the egg salad by itself or in a sandwich or wrap.
Notes
- Egg Freshness: While fresher eggs are generally better for most cooking purposes, slightly older eggs (a week or two old) can be easier to peel once boiled.
- Adjusting Mayonnaise and Mustard: The amount of mayonnaise and Dijon mustard can be adjusted based on personal preference. Start with the recipe’s suggestion and add more if you prefer a creamier or tangier taste.
- Adding Lemon Juice: The lemon juice adds a fresh, bright flavor that cuts through the richness of the mayonnaise and egg. Adjust the amount to suit your taste, adding more if you like it tangier.
- Letting It Rest: If time allows, letting the egg salad rest in the refrigerator for an hour or so can help the flavors meld together more fully.
- Texture Preference: The recipe allows for the eggs to be as chunky or smooth as you like. For a rustic, chunky texture, coarsely chop the eggs. For a smoother salad, chop them more finely or even mash them slightly with a fork.
