Egg Salad - Quick & Easy Recipe

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 the eggs for 7 minutes.

Prepare an iced water bath.

Once the eggs are cooked, crack the shells all over and place them into the iced water bath.

In a bowl, mix together 1/4 cup of mayonnaise, 2 teaspoons of Dijon mustard, a pinch of sugar, a squeeze of lemon juice, and a scattering of salt and pepper.

Finely chop celery and add it to the salad bowl along with a whole lot of fresh herbs (parsley, dill, chives), some onion, and a little bit of lemon rind.

Add the chopped boiled eggs to the salad bowl.

Gently fold the creamy dressing through the mixture.

Serve the egg salad piled into a soft and fluffy bread roll.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens