Easy Egg Salad

By zhanghengshuo

4 Person

25 Minutes

135 Calories

My easy egg salad recipe makes the best healthy egg salad. It starts with perfectly hard-boiled eggs and a creamy dressing. Make egg salad sandwiches or serve in lettuce wraps for a light meal. Growing up, we would often have egg salad sandwiches for lunch. My mom’s recipe for egg salad was simple, with just eggs, mayo, mustard, salt and pepper.

Ingredients

Pepper
Salt
1/4 cup Finely chopped red onion
1/4 cup Plain Greek yogurt or mayonnaise
2 tsp. Dijon mustard
6 Large eggs

Method

01

Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over medium-high heat. Cover the pot with a lid, turn off the heat and let stand for 14 minutes.
02

Immediately drain the hot water and fill the pot with cold water and ice. Let sit for 10 minutes and then peel the eggs.
03

Or, cook eggs in an Instant Pot.
04

In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.
05

Chop the eggs and add them to the bowl, along with the chopped red onion. Stir until well combined.
06

Taste and season with more salt and pepper, as needed. Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.

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Easy Egg Salad

4.0

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Calorie 135 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

Pepper

Salt

1/4 cup Finely chopped red onion

1/4 cup Plain Greek yogurt or mayonnaise

2 tsp. Dijon mustard

6 Large eggs

03 Method

Step 1

Cook eggs: Fill a pot with cool water and add the eggs. Bring to a boil over medium-high heat. Cover the pot with a lid, turn off the heat and let stand for 14 minutes.

Step 2

Immediately drain the hot water and fill the pot with cold water and ice. Let sit for 10 minutes and then peel the eggs.

Step 3

Or, cook eggs in an Instant Pot.

Step 4

In a large bowl, whisk together the Dijon mustard, plain Greek yogurt (or mayonnaise), salt and pepper.

Step 5

Chop the eggs and add them to the bowl, along with the chopped red onion. Stir until well combined.

Step 6

Taste and season with more salt and pepper, as needed. Serve egg salad in a sandwich with lettuce, on toasted bread topped with sliced avocado, or in lettuce wraps.

04 Author

zhanghengshuo

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