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Boiled egg mayonnaise is a delicious and sophisticated version of the traditional mayonnaise salad. The combination of the creaminess of mayonnaise with the texture of boiled egg creates a unique flavor that will please everyone. This recipe is ideal to accompany meats, such as roast chicken and barbecue, or even as a light dish for everyday use. In addition, it is super simple to prepare and can be customized with other ingredients of your choice. Let's learn how to make this delicious boiled egg mayonnaise!
Ingredients:
- 4 medium potatoes
- 2 boiled eggs
- 1 cup of mayonnaise (homemade or industrial)
- 1/2 red onion or 1 regular onion (optional), finely chopped
- 1/2 grated carrot (optional, for a colorful touch)
- 1 tablespoon vinegar (optional)
- Salt and pepper to taste.
- Chopped parsley or chives for garnish
Directions:
- Cook the potatoes and eggs
Start by cooking the potatoes. Wash the potatoes well and cut them into medium cubes. In a saucepan, cook the potatoes in water with a pinch of salt. Cook for about 15 to 20 minutes, or until the potatoes are soft but still firm. Be careful not to overcook them and not let them fall apart. In another saucepan, place the eggs and cook them for about 10 minutes in boiling water, until they are well cooked. After the cooking time is up, remove the eggs from the hot water and place them in a bowl of cold water to stop the cooking process. - Prepare the additional ingredients
While the potatoes and eggs are cooking, grate the carrot (if using) and finely chop the onion. If you are adding vinegar, you can mix it with the onion to give it a milder, less harsh flavor. Set aside. - Assembling the mayonnaise salad with boiled egg
Once the potatoes have cooled slightly, place them in a large bowl. Peel the hard-boiled eggs and cut them into small pieces or slices, whichever you prefer. Add them to the bowl with the potatoes. If you like, you can leave a few larger pieces of egg to garnish the salad later. - Mix the mayonnaise
Add the mayonnaise to the bowl with the potatoes and eggs and mix well so that all the ingredients are coated with mayonnaise. If you prefer a creamier salad, add a little more mayonnaise or even a splash of sour cream. For a touch of acidity, add a tablespoon of vinegar to the mixture. This will help balance the flavors and give the dish a fresh taste. - Season the salad
Season with salt and black pepper to taste. If you are using chopped onion, add it to the mixture and stir gently so as not to break up the potatoes. The onion will add a mild flavor, but it goes very well with the mayonnaise and boiled egg. - Decorate and serve
To finish, garnish the salad with chopped parsley or chives and, if desired, place some slices of boiled egg on top. This makes the presentation even more beautiful and appetizing. - Refrigerate
To intensify the flavors, refrigerate the salad for at least 1 hour before serving. It tastes even better when it's really cold.
Tips:
- Variations: If you want to add more flavor, try adding pieces of ham or shredded chicken breast to the mix. Sweet corn also works well in this recipe, adding a touch of sweetness.
- Spices: In addition to onion, you can use chopped garlic or even mustard in the mayonnaise to give it a more striking flavor.
- Olive oil: If you like more intense flavors, you can add a drizzle of extra virgin olive oil to the mixture, which will give the salad a more sophisticated touch.