Easy Egg Salad Recipe
Made with just a handful of simple ingredients, you'll love this Easy Egg Salad Recipe. Flavorful and meal prep-friendly, this egg salad is an easy, protein-packed meal that you can have for any meal throughout the day.
Servings 4 people
Calories 207kcal
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 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 (we like ours chunky).
- In a medium bowl, add hard boiled eggs, red onions, mayonnaise, yellow mustard, lemon juice, 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 with chopped chives and some sweet paprika.
Video
Notes
- Fresh lemon is preferred over bottled juice as the flavour is more fresh and bright.
- The easiest way to peel the eggs are to peel them under water so the water helps remove the shell.
- Older eggs are easier to peel than fresh eggs.
- 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.
Nutrition
Serving: 1/4 | Calories: 207kcal | Carbohydrates: 2g | Protein: 9g | Fat: 18g | Cholesterol: 283mg | Sodium: 310mg | Potassium: 140mg | Sugar: 1g