Easy Egg Salad Recipe
Made with just eggs, mayo, mustard, and a touch of red onion, this easy egg salad is ready in no time! It’s a flavorful dish that’s perfect for meal prep. Whether you enjoy it in a sandwich, wrapped in lettuce, or on its own, this versatile egg salad is both satisfying and delicious, making it a go-to for quick lunches or a light snack.
Servings: 4 people
Ingredients
For the egg salad:
- 6 eggs
- 3 tablespoons red onion finely diced
- 1/4 cup homemade mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon lemon juice
- salt and black pepper to taste
- sweet paprika for garnish
- chopped chives for garnish
Instructions
- Carefully, add the eggs in a single layer at the bottom of the saucepan. Fill with enough water to cover the eggs. Bring water to a boil. Turn off the heat and cover the saucepan with a lid. Let the eggs stand for 10-12 minutes. Time will depend on the size of your eggs and how you prefer your yolks to be.
- Using a slotted spoon, remove the eggs from the saucepan and place them into a large bowl of ice water and let the eggs to sit for 5 minutes to stop the cooking process and to cool down.
- Then, peel the eggs and discard the eggs shells. Chop the hard boiled eggs. In a medium bowl, add hard boiled eggs, red onions, mayonnaise, yellow mustard, salt and pepper. Mix all together.
- Serve at room temperature or place it in the fridge for 15 minutes or until it’s cold for your taste. Enjoy on bread or lettuce wraps with some fresh herbs like chopped chives and some sweet paprika on top.
Video
Notes
What To Serve With Egg Salad:
- Rolls or bread: Use sourdough bread to make an egg salad sandwich with tomato, lettuce, cucumber, bean sprouts (or microgreens) and avocado slices.
- Crackers: Turn your egg salad into a dip for almond flour crackers, wheat thins, or saltines.
- To store: Store the egg salad in the fridge for up to 3 days in an airtight container.
- To freeze: I do not recommend freezing egg salad.
- To crack a hard-boiled egg, gently tap it on the countertop, then roll it under your palm with light pressure. This helps loosen the shell so it’s easy to peel.
- The easiest way to peel the eggs are to peel them under water so the water helps remove the shell.
Nutrition
Serving: 1/4 | Calories: 207kcal | Carbohydrates: 2g | Protein: 9g | Fat: 18g | Cholesterol: 283mg | Sodium: 310mg | Potassium: 140mg | Sugar: 1g