Delicious Quick & Easy Egg Salad: Perfect for Busy Days!
This Quick & Easy Egg Salad is a creamy, nutritious solution for busy days, perfect for lunch or meal prep.
Equipment
- - Pot
- bowl
- Whisk
- - Spoon
- Refrigerator
Ingredients
For the Salad
- 6 large Eggs Use fresh chicken eggs for the best flavor.
- 1/2 cup Mayonnaise For a lighter version, try Greek yogurt.
- 1 tablespoon Mustard Dijon mustard brings a zesty kick.
- 1 tablespoon Lemon Juice Opt for fresh juice for a bright touch.
- to taste Salt Adjust to suit your taste.
- to taste Black Pepper Adjust to suit your taste.
- 1/4 cup Onions (finely chopped) Green onions can be milder substitute.
For Optional Add-Ons
- 2 tablespoons Chives Adds a subtle onion flavor.
- 2 tablespoons Dill A delightful herb that complements the eggs.
- 1 tablespoon Capers Adds a briny punch.
Instructions
How to Make Quick & Easy Egg Salad
- Start by placing your eggs in a pot filled with cold water. Bring it to a boil, then remove from heat. Cover the pot and let them sit for 10 minutes.
- Quickly transfer the hot eggs into a bowl of ice water to stop the cooking process. Let them cool for at least 10 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel. Chop the eggs into bite-sized pieces and set aside.
- In a medium bowl, whisk together the mayonnaise, mustard, lemon juice, salt, and pepper until smooth and creamy.
- Fold the chopped eggs and finely chopped onions into your dressing. If using chives, dill, or capers, mix those in as well.
- Cover the egg salad and refrigerate for at least 30 minutes before serving.
Notes
Serve on whole grain bread or in lettuce cups for a refreshing lunch. Pair with chips or pickles for a delightful meal.