Egg salad is a classic for a reason – it's quick, easy, and endlessly adaptable. But ditch the mayonnaise and embrace a new creamy texture with this delightful sour cream egg salad recipe! This version offers a lighter, tangier profile, perfect for sandwiches, crackers, or even as a dip with veggies.
What Makes Sour Cream Egg Salad Different?
The magic lies in the sour cream! Replacing mayonnaise with sour cream provides a unique flavor dimension. It's less rich and heavy, offering a refreshing tanginess that cuts through the richness of the eggs. This makes it a lighter, more refreshing alternative to traditional egg salad, especially appealing during warmer months. The sour cream also contributes a lovely, slightly thicker consistency, ideal for holding its shape in sandwiches without becoming overly soggy.
The Best Recipe for Sour Cream Egg Salad
This recipe is designed for optimal flavor and texture. Feel free to adjust seasonings to your liking.
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
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh dill (optional, but highly recommended!)
- Paprika for garnish (optional)
Instructions:
- Prep the eggs: Hard-boil your eggs until they're cooked through. Run them under cold water to cool quickly, then peel and chop them into small, roughly uniform pieces.
- Combine ingredients: In a medium bowl, gently combine the chopped eggs, sour cream, celery, red onion, Dijon mustard, salt, pepper, and dill (if using). Avoid overmixing, as this can make the salad mushy.
- 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 with paprika before serving, if desired.
Frequently Asked Questions (FAQ)
This section answers common questions about sour cream egg salad.
Can I use low-fat sour cream?
You can, but full-fat sour cream will yield a creamier, richer texture. Low-fat sour cream may result in a slightly thinner and less flavorful salad.
How long can I store sour cream egg salad?
Store leftover egg salad in an airtight container in the refrigerator for up to 3 days.
What can I add to my sour cream egg salad?
Feel free to experiment! Consider adding:
- Chopped fresh chives or parsley: Adds brightness and freshness.
- Finely chopped pickles or relish: Adds a briny tang.
- A pinch of cayenne pepper: Adds a subtle kick.
- Curry powder: For a unique, flavorful twist.
Is sour cream egg salad healthy?
Egg salad, even with sour cream, can be part of a healthy diet. Eggs are a great source of protein, and the addition of vegetables like celery and onion adds fiber and vitamins. However, remember that sour cream is higher in fat than some other alternatives. Moderation is key!
What kind of bread is best for sour cream egg salad sandwiches?
Sour cream egg salad pairs well with a variety of breads. Consider sturdy breads that can hold up to the moisture, such as hearty wheat bread, sourdough, or even croissants.
This delicious and adaptable sour cream egg salad recipe is sure to become a new favorite. Enjoy!
