Egg Salad | How to make Egg Salad

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: store-brand mayonnaise

Greek yogurt is lower in calories and adds protein.

celery

🥗Healthier: cucumber

💰Cheaper: carrots

Cucumber adds crunch and is low in calories.

onion

🥗Healthier: green onion

💰Cheaper: chives

Green onion has a milder flavor and is often cheaper.

Put water in a pot and bring it to a boil.

Place the eggs in the boiling water for 10 to 12 minutes.

Remove the eggs and put them in an ice bath to cool down.

To test if an egg is hard-boiled, spin it; a hard-boiled egg spins fast, while a raw egg spins slowly.

Peel each hard-boiled egg gently.

Cut the eggs in half and chop them into small pieces.

Put the chopped eggs in a bowl.

Add mayonnaise and a little bit of mustard to the bowl.

Mix the ingredients together.

Add chopped onions and chopped celery for crunch.

Season with salt and pepper.

Mix again and put the mixture in the fridge to cool down.

After several minutes, take the egg salad out of the fridge.

Spread the egg salad on Italian sliced bread.

Optionally, toast the bread before adding the egg salad.

Sprinkle paprika on top for seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens