Egg salad. A classic, comforting, and endlessly versatile dish. But what if we took this beloved staple and gave it a luxuriously creamy upgrade? Enter: egg salad with sour cream! This recipe elevates the traditional recipe with a tangy, cool twist that's perfect for sandwiches, crackers, or even as a light lunch on its own. Forget dry, bland egg salad; this version is all about rich, creamy texture and zesty flavor.
What Makes Sour Cream Egg Salad So Special?
The addition of sour cream transforms ordinary egg salad into something truly special. Sour cream offers a delightful creaminess that's richer and tangier than mayonnaise alone. It also adds a subtle depth of flavor that complements the richness of the eggs perfectly. This results in a lighter, more refreshing egg salad that’s less heavy than its mayonnaise-only counterpart.
How to Make the Perfect Sour Cream Egg Salad
This recipe is simple, requiring minimal ingredients and even less time. Let's dive in:
Ingredients:
- 6 large hard-boiled eggs, peeled and chopped
- 1/2 cup sour cream (full-fat recommended for best creaminess)
- 1/4 cup mayonnaise (optional, for extra creaminess)
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped red onion
- 1 tablespoon finely chopped fresh dill (or 1 teaspoon dried)
- 1 teaspoon celery salt
- 1/2 teaspoon black pepper
- Salt to taste
Instructions:
- Prepare the eggs: Hard-boil your eggs until they're cooked through. Allow them to cool completely before peeling and chopping them into small, even pieces. Avoid over-chopping, as you want some texture to remain.
- Combine ingredients: In a medium bowl, gently combine the chopped eggs, sour cream, mayonnaise (if using), Dijon mustard, red onion, dill, celery salt, and black pepper.
- Season to taste: Add salt to taste. Start with a small amount and add more as needed. Remember the sour cream and Dijon mustard already add some saltiness.
- Chill (optional): For best flavor, cover the bowl and refrigerate for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill, enhancing the creamy texture.
- Serve: Enjoy your creamy egg salad on bread, crackers, lettuce wraps, or as a dip with vegetables.
Frequently Asked Questions (FAQs)
Here are some common questions about egg salad with sour cream, answered for your convenience:
Can I use Greek yogurt instead of sour cream?
Yes, you can substitute Greek yogurt for sour cream. However, Greek yogurt has a slightly tangier and thicker consistency, which might alter the final flavor and texture of your egg salad. Plain, full-fat Greek yogurt works best. You might need to adjust the amount of mayonnaise to achieve your desired consistency.
How long does sour cream egg salad last in the refrigerator?
Properly stored in an airtight container in the refrigerator, sour cream egg salad will last for 3-4 days.
What are some variations I can try?
Get creative! Add chopped celery, bell peppers, bacon bits, or hard-boiled egg yolks for extra flavor and texture. You can also experiment with different herbs, such as chives or parsley. A dash of hot sauce adds a spicy kick.
Is sour cream egg salad healthy?
Egg salad with sour cream is a relatively high-fat food. However, eggs are a good source of protein, and sour cream provides calcium. Consider portion control and choosing full-fat ingredients for the richest flavor and creaminess. You can also add vegetables to increase the nutritional value.
This creamy, tangy twist on a classic is sure to become a new favorite. Enjoy!
