Egg Salad

Egg salad is one of those wonderfully old-fashioned dishes that give a tastefully creamy, savoury option for any meal. It is perfect as a sandwich filling, light lunch, or something more substantial to snack. Satisfying and easy to prepare, the star of the show here is the protein- and nutrient-rich hard-boiled eggs. The egg salad recipe starts by boiling eggs until they are cooked to just the right doneness. The eggs are cooled, then peeled, and chopped into generous bite-sized pieces. Then comes the magic as eggs are combined with mayonnaise, mustard, and salt and pepper. Many variations of the egg salad recipe include finely chopped celery, onions, or pickles to add some crunch and zest to the mix. But often, people add herbs such as dill or chives or spices such as paprika for a little spice. The creaminess of the mayonnaise is a appetizing complement to firmer eggs; this dish will be sure to comfort you, no matter how you decide to serve it on a bed of lettuce, in a wrap, or even on your favourite bread. As versatile as it gets, egg salad is a appetizing make-ahead. It lasts for a few days in the fridge, so feel free to take it wherever you go on a picnic, as a quick lunch, or to your brunch gathering- you're sure not to leave out a soul. Enjoy this simplicity and flavour for which this time-tested favourite has gained so much popularity!

Ingredients required for Egg Salad

4 egg yolks
2 avocado
Black pepper powder
Fresh coriander
1 tbsp lemon juice
2 tbsp olive oil
2 tomato
1 tsp salt
1 onion

Cooking steps for Egg Salad

1
Although simple, this egg salad is quite delicious and diverse in that it combines the creamy richness of avocados with the satisfying heartiness of hard-boiled eggs, making it a perfect meal for lunch, dinner with a light side, or even an excellent party appetiser.
2
To start, boil four eggs for about 10-12 minutes until they are perfectly hard-boiled.
3
This baking time will make sure that the yolks are thoroughly cooked and complex but still creamy in texture.
4
Then, in an ice water bowl, plunge the done eggs to stop further cooking and cool them down for easier peeling.
5
After cooling, crack the eggs, shell them off, and chop them into small pieces to distribute their flavour throughout the salad.
6
Scoop out two ripe avocados, cut in half and twist to remove the pit, and spoon the creamy flesh out to chop up into small pieces.
7
The avocados add the richness of a buttery texture as well as the health benefits of its nutritious fats, giving the eggs a unique flavour.
8
Mix in a large bowl with chopped eggs and avocado, adding in 1 chopped onion and two finely chopped tomatoes. The onion is crunchy with a mild bite, and the tomatoes add some juiciness and freshness to the mix.
9
To this colourful and flavourful base, they add an appetising mix.
10
To bind everything together with the dressing, mix two tablespoons of olive oil and one tablespoon of freshly squeezed lemon juice in a small bowl.
11
This dressing not only brings flavour but also delays the time by which the browning of the avocado occurs.
12
Season to taste by adjusting it to fit with salt and black pepper.
13
Once the dressing has been ready, pour it over the salad ingredients and gently fold until everything is well coated. Because you are folding everything together, be gentle so you don't mash your avocados or eggs.
14
You want some texture in your salad.
15
Once it's folded, the bright colours and fresh aromas are extremely inviting.
16
A few fresh coriander leaves on top will dress up the dish, add its bright colour, and lend a refreshing herbal note that goes well with the rest of the ingredients.
17
The recipe of egg salad can be served at once, and it is also very versatile to be refrigerated for a little while in which it gets to meld the flavours.
18
It can be served on a bed of greens, as a sandwich, or even as a filling for a wrap - making it one of those meals that one can easily have any time, anywhere.
19
Avocados mixed with eggs, full of protein, and crunchy vegetables to add a medley of flavours and textures are sure to satisfy anyone.
20
Be it a tiff-in lunch or a delicious snack that would impress the guests, this egg salad is a winner that perfectly balances health and taste.
21
The simplicity of the ingredients and the richness added to it make it a timeless classic that all age groups can enjoy; therefore, it's a staple in many houses.
22
Enjoy the recipe of egg salad as a healthy and delicious addition to your cookbook.

Shop Ingredients

Tomato (2)

Lemon Juice (1 Tbsp)

Onion (1)

Olive Oil (2 Tbsp)

519

2563

358

207

518

498

393

1333

1700

1469

Avocado (2)

149

Salt (1 Tsp)

113

105

107

125

Fresh Coriander

Black Pepper Powder

152

170

226

134

Egg Yolks (4)

207

116

123

133

349

215

FAQs

How to make a healthy egg salad?

Replace the rich mayonnaise with Greek yoghurt or avocado for a healthier and more creamy egg salad. You can reduce the mayonnaise used in egg salad while adding more chopped vegetables like celery or bell peppers to increase fibre and nutrition. You can add spices such as paprika or garlic powder for a seasoned egg salad without extra calories. In this regard, you enjoy your tasty egg salad by your health objectives.

How do I store leftover egg salad?

Leftover egg salad should be kept in an airtight container in the fridge. It's best consumed within 3-5 days, considering freshness and food safety. If you want to store it for longer, freeze it, though its texture will change when it thaws. In case you are sure of leftovers, avoid adding ingredients such as mayonnaise since you would want to retain its creamy texture when serving.

What are the primary ingredients in egg salad?

Egg Salad is one of those simple recipes usually composed of boiled eggs, mayonnaise, and some seasonings. Other ingredients include mustard, salt, pepper, and chopped fresh herbs such as dill or chives for added flavour. However, some versions include chopped celery or onions for added crunch or finely chopped pickles for a tangy taste. Either way, it turns out creamy, savoury, and preferably served alone or stuffed into sandwiches.