Egg salad is a classic for a reason: it's versatile, quick to make, and endlessly adaptable. But this recipe elevates the humble egg salad to new heights with the addition of sour cream, creating a creamy, tangy, and surprisingly addictive spread. Forget dry, bland egg salad – this version is bursting with flavor! Whether you're packing a lunch, serving it as an appetizer, or simply enjoying it on toast, this recipe is a guaranteed crowd-pleaser.
Why Sour Cream Makes All the Difference
Traditional egg salad recipes often rely on mayonnaise for creaminess. While mayonnaise is certainly delicious, sour cream offers a unique advantage: a tangy kick that cuts through the richness of the eggs and adds a delightful complexity. This sour cream-based egg salad is lighter, brighter, and offers a refreshing alternative to its mayonnaise-heavy counterpart.
The Perfect Egg Salad with Sour Cream: A Step-by-Step Guide
Ingredients:
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup sour cream (full-fat recommended for best texture)
- 2 tablespoons finely chopped celery
- 1 tablespoon finely chopped red onion (optional, for a sharper flavor)
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional, for added freshness)
- Paprika, for garnish (optional)
Instructions:
- Prepare the eggs: Hard-boil the eggs until they're cooked through but still have a slightly soft yolk. Allow them to cool completely, then peel and finely chop.
- Combine ingredients: In a medium bowl, gently combine the chopped eggs, sour cream, celery, red onion (if using), Dijon mustard, yellow mustard, salt, and pepper. Mix until everything is evenly distributed. Be careful not to overmix, as this can make the egg salad mushy.
- Add fresh herbs (optional): Stir in the fresh dill, if using, for a burst of freshness.
- Chill and serve: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. This step is crucial for the best taste and texture.
- Garnish and enjoy: Before serving, garnish with a sprinkle of paprika, if desired. Serve on bread, crackers, lettuce cups, or as a filling for sandwiches.
Frequently Asked Questions (FAQs)
Can I use light sour cream?
Yes, you can use light sour cream, but be aware that the texture might be slightly thinner and the flavor less rich compared to using full-fat sour cream.
How long can I store egg salad with sour cream?
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
Can I add other ingredients to this egg salad?
Absolutely! This recipe is very versatile. Consider adding chopped bacon, avocado, bell peppers, or different herbs to customize it to your liking. A dash of hot sauce can also add a nice kick.
What kind of bread is best for egg salad sandwiches?
Toasted bread, such as sourdough or whole wheat, provides a nice contrast to the creamy egg salad. However, any bread you enjoy will work perfectly.
Is this egg salad recipe healthy?
This recipe is a relatively healthy option compared to mayonnaise-based egg salads. Sour cream contains some fat, but it also provides a good source of calcium and protein. The addition of vegetables like celery and red onion adds fiber and nutrients.
This creamy dreamy egg salad with sour cream is a fantastic alternative to traditional recipes, offering a unique flavor profile and a lighter, fresher texture. Give it a try, and you might just discover your new favorite egg salad!
