Sałatka Jajeczna (Egg Salad)

Sałatka jajeczna, or Polish egg salad, is a delicious, hearty dish that combines boiled eggs with creamy mayo and a variety of vegetables. This salad is a popular choice for family gatherings, picnics, and festive occasions in Poland. It’s easy to make, full of protein, and can be customized with various ingredients based on personal preferences. The creamy texture and fresh flavors make this dish a comforting addition to any meal.

Ingredients:
6 large eggs, boiled and peeled
1 medium cucumber, finely diced
1 medium onion, finely chopped (optional)
2 tablespoons of mayonnaise
1 tablespoon of Dijon mustard
Salt and pepper, to taste
Fresh dill, chopped (optional)
2 tablespoons of olive oil (optional for extra creaminess)
Directions:
Boil the eggs: Start by boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for about 10 minutes. Remove the eggs and cool them under cold running water. Peel and chop them into small cubes.

Prepare the vegetables: While the eggs are cooling, dice the cucumber and chop the onion finely. If you prefer a milder flavor, you can soak the onion in cold water for a few minutes to reduce its sharpness.

Mix the salad: In a large bowl, combine the chopped eggs, cucumber, and onion. Add the mayonnaise and Dijon mustard, and mix everything gently until well coated.

Season: Add salt and pepper to taste. Optionally, add some fresh dill for a burst of flavor.

Chill: For best results, let the salad chill in the fridge for about 30 minutes before serving, allowing the flavors to meld together.

Serving and Storage Tips:
Serving: Serve the egg salad chilled on its own, or as a filling for sandwiches, wraps, or as a side dish alongside grilled meats and vegetables.

Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Make sure to give it a good stir before serving if it thickens in the fridge.