Ensalada de Huevo, or egg salad, is a simple yet flavorful dish that’s perfect for sandwiches, as a dip, or served over greens. This creamy and satisfying salad is made with boiled eggs, mayonnaise, and a blend of seasonings, creating a rich and protein-packed option that’s both quick to make and versatile. It’s a popular dish in many Latin American households, where it may be enhanced with ingredients like mustard, onions, or fresh herbs, giving it a slight twist from the classic version. Whether for a light lunch or a picnic staple, ensalada de huevo is always a delicious choice.
Ensalada De Huevo Recipe
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon mustard
- 1 tablespoon lime juice (optional)
- 1 small red onion, finely diced
- 1 stalk celery, finely chopped (optional)
- Salt and pepper, to taste
- 1/2 teaspoon paprika or smoked paprika (optional)
- Fresh cilantro or parsley, chopped (for garnish)
Instructions:
- Boil the eggs: Place the eggs in a saucepan and cover them with water. Bring the water to a boil, then reduce the heat and simmer for 10 minutes. Drain and cool the eggs under cold running water. Once cooled, peel and chop the eggs.
- Prepare the dressing: In a large bowl, mix together the mayonnaise, mustard, lime juice (if using), salt, pepper, and paprika. Adjust seasoning to taste.
- Mix the salad: Add the chopped eggs, diced onion, and celery (if using) to the dressing. Gently stir until all the ingredients are well coated in the mayonnaise mixture.
- Chill and serve: Refrigerate the ensalada de huevo for at least 30 minutes to let the flavors meld. Serve on bread, in lettuce wraps, or on its own, garnished with fresh cilantro or parsley.
Enjoy this creamy and flavorful ensalada de huevo for a light, satisfying meal that’s perfect any time of day!
