In this post, I walk you through step-by-step how to create my favourite Simple Egg Salad. Bonus, I also show you 6 ways my family loves enjoying this Simple Egg Salad recipe.
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Why my family loves this Simple Egg Salad recipe?
I have been enjoying egg salad since I was a little girl. I love egg salad because it is so delicious, filling and most importantly, doesn’t take a lot of time to make and is super easy! I’ve played around with so many recipes and different ingredients over the years and this version is my favourite and, in my opinion, the most flavourfull!
Besides being the most delicious version, this recipe is simple to make and versatile. You can make a big batch and eat over a couple of days. That is exactly what we do. Sunday I will whip up a double batch of this Simple Egg Salad recipe and my family has lunch or breakfast ready to go for 3 days. Yup, you read right. Egg salad isn’t just for lunches. It’s a great meal to start your day – enjoy it on English Muffins or as a toast topper!
Make Healthy Recipe Even Healthier!
If you are concerned with calories or sway away from fatty foods, you can still enjoy this Simple Egg Salad in moderation while making the following substitutions.
- Instead of mayonnaise, try low fat Greek yogurt. Greek yogurt is a great substitution because it is still packed with protein but lower in fat and calories.
- Another alternative to mayonnaise is using 1 ripe avocado which will add some healthier fats and a lovely tinge of green!
Our favourite ways to enjoy Simple Egg Salad.
As mentioned, this Simple Egg Salad is great for any meal or can even be eaten as a snack!
- As a topper to your favourite cracker
- On top of toast
- As a sandwich paired with lettuce and tomato
For my Keto or Gluten Free friends this Simple Egg Salad is great served without the carbs too!
- Serve as a dip for celery sticks
- Over a bed of mixed greens or baby spinach with chopped cucumbers and cherry tomatoes
- It’s delicious enough to enjoy on its own in a bowl (my daughters favourite way to eat it!)
Instant Pot
If you have an Instant Pot, you can use it to cook the eggs.
- Place the eggs in a steamer pot designed for use in the Instant Pot. Using a steamer pot will make it easier to remove the eggs when cooked, but it is not necessary. If you don’t have one, simply place the rack in the Instant Pot and place the eggs on the rack.
- Add 1 cup of water
- Close lid. Set the valve to sealing. Set manual timer (pressure level high) for 5 minutes.
- When the cooking cycle ends, wait an additional 5 minutes before releasing the pressure.
Simple Egg Salad Recipe
Recommended Tools:
- Egg slicer
- Pot
Ingredients
- 8 eggs
- 1-2 strands green onion, chopped
- 1/3 cup Mayonnaise
- 1 tbsp Dijon grainy mustard
- Salt & pepper to taste
- Cayenne pepper or Dried Chili Flakes (Optional)
Steps
- Place eggs in a pot of water and bring to a boil over high heat. Continue to boil for 5 minutes.
- Turn off stove and let the pot of eggs site on the warm burner for an additional 10 minutes. (The eggs can sit for a couple of hours or move to the fridge to use within 3 days if you want to make later.)
- Remove eggshells, chop the eggs and place in a bowl. I prefer chopping the eggs (vs. mashing with a fork). If you prefer a creamier texture you may want to mash the eggs instead.
- Chop the spring onions and add to the bowl.
- Add the mayonnaise, Dijon grain mustard, salt and pepper. Mix until the egg mixture is well incorporated with the dressing.
- If you like spice, you can top this Simple Egg Salad off with either cayenne pepper or a few shakes of dried red chili pepper flakes.
- Store in an airtight container in the refrigerator for up to 3 days.
Simple Egg Salad
Equipment
- Egg slicer
- Pot
- Instant Pot
- Bowl
- Wooden spoon
Ingredients
- 8 eggs
- 1-2 strands green onion chopped
- 1/3 cup mayonnaise
- 1 tbsp dijon mustard
- salt & pepper to taste
- cayenne pepper optional
- red chili flakes optional
Instructions
- Place eggs in a pot of water and bring to a boilover high heat. Continue to boil for 5 minutes.
- Turnoff stove and let the pot of eggs site on warm burner for an additional 10minutes.
- Remove eggshells, chop the eggs and place in a bowl.
- Add in the chopped spring onions.
- Add the mayonnaise, Dijon grain mustard, saltand pepper. Mix until the egg mixture is well incorporated with the dressing.
- If you like spice, you can top this Simple Egg Salad off with either cayenne pepper or a few shakes of dried red chili pepper flakes.
- Store in an airtight container in the refrigerator for up to 3 days.
Let me know how you love eating Egg Salad in the comments.
