Welcome to my kitchen! Perfection favorite recipes, classic egg salad Today I am sharing a simple. way to make it incredibly versatile and great any time of day. Whether spreading it on toast for a satisfying breakfast, using as filling in an egg burrito at lunchtime, or even simply scooping up with crackers from the fridge, this egg salad is bound to find a place in your home. So without further ado, lets just get down to making this creamy and delicious meal!
Why I Love This Recipe
Egg Salad Ingredients
Only 7 ingredients for this quick salad. Here’s what you’ll need!
- Boiled Eggs: Use large eggs. Whenever possible choose organic, free range eggs. You’re going to use both the whites and the yolks from this egg.
- Mayo: Regular mayonaise or Light For a Whole30 meal, use compliant mayo (make your own or get the Primal Kitchen brand).
- Green Onion/Chives: Minced for a nice, light onion touch.
- Seasonings: a small sprinkle of sweet paprika and some salt, black pepper (to taste).
That’s it! Fresh, delicious ingredients combined to create an egg salad that tastes like home.
How To Make Egg Salad
- First, boil your eggs. The stove, an Instant Pot or even the air fryer!
- After they are boiled, cool them inside cold water and peel the skin
- The second set of Tonymoly a slipping from my hands down to the tiles, one mealy little egg frustratingly difficult to chop through with a knife…I dug an old-timey egg slicer out and hacked those eggs up literally in less than 5 seconds.
- In a bowl, combine diced eggs with mayonnaise, chopped red or green onions (if you wish), salt and pepper. Mix it all up and top with a little paprika
- Serve immediately or place in fridge until ready to eat!
Egg Salad Variations
- Throw in a tablespoon of pickle juice or some chopped pickles to kick it up a notch.
- So lighten it with some greek yogurt, and your good for eating.
- Even add a little chicken (very weight watcher pointy) or crunchymix in some chopped celery, carrots.
- Try adding some Dijon mustard for a little heat as well.
- Add some cooked and diced shrimp if you want a little more protein, so good!
- Use scallion instead of red onion for less harsh flavor.
- Swap the chives for fresh dill or parsley if you feel like it.
- Shred some capers over it for that little twang.
- For an added dimension, throw some crumbled bacon in as well.
Easy Ways to Enjoy This Healthy Egg Salad Recipe
- Make a sandwich on your choice of bread/bagel.
- Eat it wrapped in a lettuce, or tortilla.
- On a bed of lettuce with fresh garden veggies.
- Just eat it out of the bowl with a spoon.
- Or if you want.. Scoop it on to crackers for a light simple snack
- Stuff it into a pita pocket.
- Slather on a baked potato.
- Spoon some over a salad.
Best Egg Salad Recipe
Boil a few eggs and then crush them up. Add a slather of mayo, some diced red onion,couple pinches of salt,a dash or so pepper,sprinkle paprika,chopped chives on top Eat this on toast, in a wrap or just straight from the bowl. It is very versatile, so feel free to mix in some pickles or use Greek yogurt instead of mayo or toss in veggies as you wish – cooked shrimp would be nice. It is super simple and absolutely delicious!!!
Ingredients
- 6 boiled eggs, peeled and chopped
- ⅛ teaspoon sweet paprika, for garnish
- ⅛ teaspoon kosher salt
- 1 teaspoon finely chopped red onion
- 3 tablespoons mayonnaise
- fresh black pepper, to taste
- chopped chives, for garnish
Instructions
- Boil the Eggs: Place the eggs in a saucepan and cover with water. Bring to a boil over medium-high heat. Once the water starts boiling, lower the heat and simmer for 10-12 minutes.
- Cool the Eggs: Drain the hot water and transfer the eggs to a bowl of ice water. Let them cool for about 5 minutes. This helps to stop the cooking process and makes peeling easier.
- Peel the Eggs: Once cooled, peel the eggs by gently tapping them on the counter and rolling them to crack the shells. Peel carefully and rinse to remove any remaining shell bits.
- Chop the Eggs: On a cutting board, roughly chop the eggs into small pieces. You can make them as chunky or fine as you prefer.
- Mix the Salad: In a large mixing bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Stir until well combined. If you like, fold in finely chopped celery for added crunch and a tablespoon of fresh chives for extra flavor.
- Add Optional Ingredients: For a hint of brightness, stir in the lemon juice, if using.
- Chill and Serve: Cover and refrigerate for 10-15 minutes to let the flavors meld. Serve your egg salad on toast, in sandwiches, or with crackers!
Notes
- Fresh Eggs: Have fresh eggs on hand for best taste and texture. Always boil them and cool, before cutting.
- Mayo: Make sure to creaminess in your mayo but not too overpowering, everything should be balanced. There is also the option of using half Greek yogurt which does reduce your overall fat in take as well if desired.
- Salt, pepper and paprika to taste Season respectively and keep tasting as you go.
- Let Chill: Allow the egg salad to cool in the fridge for at least 30 minutes or until it cools completely and all of the flavors have melted together.
- Serve – Eat the egg salad on some toast, in a wrap or over lettuce for your low-carb alternative! Add pickles, celery or herbs for flavour and texture
