Egg Salad Recipe(quick & easy)

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.

Boil 10 eggs covered with water and add 1 teaspoon of salt for about 15 to 20 minutes.

Run cold water over the boiled eggs and add ice to cool them down.

Peel the eggs and rinse them thoroughly to remove any shell pieces.

Place the peeled eggs in a bowl and mash them with a fork until desired consistency is reached.

Add 3 tablespoons of mayonnaise to the mashed eggs.

Squeeze in about 1 teaspoon of mustard.

Add 2 teaspoons of sugar and 1 teaspoon of sweet salad cubes.

Season with a dash of salt, generous onion powder, and a dash of black pepper.

Mix all the ingredients together and taste to adjust seasoning if necessary.

Serve the egg salad on toasted bread and garnish with paprika.

Cover and refrigerate for about an hour before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens