Egg Salad Recipe

Egg salad is a classic dish that has been a part of British and American cuisine for many years. Its history dates back to the late 19th and early 20th centuries when recipes using boiled eggs as the main ingredient began to emerge. 

Today, egg salad remains a favorite dish in the UK, the US, and many other countries. It has adapted to different tastes and culinary preferences, but its base remains the same: boiled eggs and mayonnaise.

How to prepare an egg salad step by step

1. In a large saucepan, place the eggs and cover them with cold water. Bring the water to a boil, then reduce the heat and simmer for 10-12 minutes. Once cooked, remove the eggs from the hot water and immerse them in a cold water bath to stop the cooking process. Let them cool completely before peeling.
2. In a medium bowl, mix the mayonnaise, mustard, white wine vinegar, chopped celery, red onion, and red bell pepper (if using). Season with salt and pepper to taste.
3. Once the eggs are cold, peel and chop them into small pieces. Add the chopped eggs to the salad mixture and gently stir to combine.
4. Drizzle the Spanish olive oil over the egg salad and gently mix to distribute evenly.
5. Place lettuce leaves on individual plates and serve the egg salad over the leaves. If desired, sprinkle some fresh chopped parsley on top for garnish.

And there you have it! A delicious egg salad with a special touch thanks to Spanish olive oil.

Extra recipe: How to prepare homemade mayonnaise with Spanish olive oil

In Spain, there are over 200 varieties of olives used to produce the world's best extra virgin olive oils. If you prefer more intense flavors, you can prepare the mayonnaise with extra virgin olive oil from the picual or cornicabra variety. If, on the other hand, you prefer milder flavors, opt for extra virgin olive oil from the arbequina, empeltre, or royal variety.

1. Place the egg in the blender or in a tall, narrow container if using a hand blender.
2. Add the Dijon mustard (if using), lemon juice, and a pinch of salt.
3. Start mixing at low speed (if using a blender) or beating at low speed (if using a hand blender).
4. While the mixture is in motion, begin to slowly pour the Spanish olive oil in a thin, steady stream. It's important to pour the oil slowly so that the mixture emulsifies correctly.
5. Continue pouring the Spanish olive oil until you have added the entire specified amount and the mixture has a thick and creamy consistency.
6. Taste the mayonnaise and adjust the salt and lemon to your personal preference.
7. Transfer the homemade mayonnaise to an airtight jar and store it in the refrigerator. It will keep well for several days.

This homemade version has a fresh and natural flavor that you're sure to love.