How To Make Egg Salad

Learn how to make egg salad! A basic egg salad is easy to make and great as a sandwich filling. Or it could be used as a salad side dish together with other raw vegetable salads. Eggs gives you extra protein, and vitamin B 12.

The most basic (and simple) egg salad recipe is hard boiled chopped eggs mixed only with a great mayonnaise. Learn how to boil eggs to perfection.

How to make egg salad

For a vegan mock- egg salad recipe, use mashed firm tofu instead of the eggs, and a soy-mayonnaise. To get the yellowish color, add 1 tsp. turmeric.

How To Make Egg Salad

Here’s What You’ll Need

  • 4 Hard boiled eggs, chopped
  • 3-4 Tbs. Mayonnaise (light / regular or Soy)
  • 1 tsp. Dijon Mustard
  • ½ Tsp sugar
  • ¼ tsp. Salt
  • ½ tsp. paprika powder

Here’s What To Do

  1. Boil the eggs, let them cool and peel them. Chop the eggs and place in a bowl.
  2. In another bowl mix together the rest of the ingredients. Mix well with the chopped eggs.
  3. You can refrigerate to let the flavors blend, or serve immediately. The egg salad keeps for 2-3 days in the fridge.

How to make your egg salad more personalized? Try adding one or more of these ingredients:

  • Green Onions, finely sliced
  • 1 celery stalk, finely chopped
  • ½ small red onion, finely chopped
  • Pickles
  • Capers
  • Cucumber
  • Dill
  • Flat leaf parsley
  • Cold boiled potatoes
  • Curry powder
  • Green peas

Other Uses of Egg Salad

Cress is great with egg salad

Try filling half a tomato, or half a cucumber that you have de-seeded, with egg salad for an appetizer, decorate with some lettuce or baby spinach leaves.

Serve a scoop of egg salad on a bed of lettuce, sprinkle with paprika powder, or fill half an avocado with egg salad and top with finely chopped green onions.

Also great to top with is fried, dried onion crumbs, as well as the cut green leaves of cress, like the wonderful type of egg sandwich served on black bread- pumpernickel- as I have enjoyed it in Copenhagen (famous for their unbeatable “Smørrebrød”, yummy!)

For a low-fat diet lunch that is tasty and filling as well as easy to pack; serve 2 Tbs egg salad (made with light mayonnaise) on two slices of whole wheat bread, lettuce leaves, a tomato and a light fruit yogurt for dessert.


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