🥚 Auntie Andi’s Egg Salad for Little’s Little #1 Longmeadow 🥚
History:
Auntie Andi’s Egg Salad is a beloved family recipe that has been passed down through generations in the Longmeadow family. It’s a cherished dish, often made for special occasions, family gatherings, and, of course, for Little’s Little #1, who adores it. The story goes that it was first created by Auntie Andi, a culinary enthusiast known for her innovative recipes, and has since become a signature dish in the Longmeadow family.
Components:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons sweet pickle relish
- Salt and pepper to taste
- Paprika for garnish
- Fresh chives for garnish (optional)
Steps to Prepare:
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Boil the Eggs:
- Place the eggs in a saucepan and cover them with water.
- Bring the water to a boil and let the eggs simmer for about 10-12 minutes.
- Remove the eggs from heat, drain, and immediately transfer them to a bowl of ice water to cool.
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Peel and Chop Eggs:
- Once the boiled eggs are cool, peel them and chop them into small pieces. You can use an egg slicer for even, uniform pieces.
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Prepare the Dressing:
- In a separate bowl, mix together the mayonnaise, Dijon mustard, chopped celery, chopped red onion, and sweet pickle relish. This creates a creamy and tangy dressing for your egg salad.
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Combine Ingredients:
- Gently fold the chopped eggs into the dressing mixture. Be careful not to break up the eggs too much; you want to maintain some texture.
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Season and Garnish:
- Season the egg salad with salt and pepper to taste. Adjust the seasoning according to your preference.
- Sprinkle paprika on top for a burst of color and flavor. You can also garnish with fresh chives if you like.
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Chill and Serve:
- Cover the egg salad and refrigerate for at least 1-2 hours to allow the flavors to meld and the salad to chill.
- Serve the egg salad on a bed of fresh lettuce, in a sandwich, or on crackers.
Time Needed:
- Boiling the eggs: 10-12 minutes
- Preparing and mixing the ingredients: 10 minutes
- Chilling time: 1-2 hours (or longer for better flavor)
Auntie Andi’s Egg Salad is a delightful and classic family recipe that’s sure to be a hit with Little’s Little #1 and anyone who has the pleasure of trying it. Enjoy making and savoring this timeless dish! 🥚🥗😋
Certainly, here are the approximate nutrition facts and some health information for Auntie Andi’s Egg Salad:
Nutrition Facts (Per Serving, based on 1/2 cup of egg salad):
- Calories: 230
- Total Fat: 19g
- Saturated Fat: 4g
- Cholesterol: 220mg
- Sodium: 340mg
- Total Carbohydrates: 5g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 9g
Health Information:
- Protein: Eggs are a good source of high-quality protein, providing essential amino acids for muscle and tissue repair.
- Healthy Fats: The majority of the fat in this salad comes from mayonnaise, which contains monounsaturated and polyunsaturated fats, which can be part of a balanced diet.
- Cholesterol: Eggs are relatively high in cholesterol, but recent research suggests that dietary cholesterol doesn’t have as significant an impact on blood cholesterol levels as once thought. Moderation is key.
- Vitamins and Minerals: Eggs provide essential nutrients like vitamin D, vitamin B12, and choline.
- Fiber: This salad contains some fiber from the celery and relish, which can support digestive health.
- Sodium: The sodium content can be a concern for individuals on low-sodium diets, so it’s essential to be mindful of salt intake from other sources during the day.
- Vegetables: The celery and red onion add some vitamins and minerals to the dish.
Keep in mind that the exact nutrition values may vary depending on specific brands of ingredients and portion sizes. While this egg salad offers valuable protein and nutrients, it’s also relatively high in fat and calories due to the mayonnaise. Moderation and balance are key to incorporating it into a healthy diet.
