Sometimes, I have only a simple sandwiches who are filled with something simple and delicious. And this is not easier than a homemade egg salad. So, if you are short on time and want to fill and quickly, I recommend that you try this egg salad recipe! This is my Super Easy and Delish version, but I have many ideas for the difference below!
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Easy egg salad recipe
When I was looking at different egg salad recipes on the Internet, they all felt a little complicated for my busy life. Almost all of these include fresh herbs, vegetables or lettuce or other things that I usually do not put in hand. So, I made My Egg salad as simple as possible and delicious. There is no simple content and nothing fancy that you can put in your fridge. But if we Wants to be Something fancy, I have had ideas for it. 😉
Easy egg salad
This quick and easy egg salad is perfect for busy days or when you need to pay fast, cheap, delicious and meals!
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- 4 Great Eggs* ($ 2.68)
- 3 Tbsp Mayonnaise ($ 0.15)
- 1 Tbsp Dill taste .* ($ 0.08)
- 1 Tsp Digon mustard ($ 0.02)
- 1/4 Tsp Lemon ($ 0.01)
- 1/8 Tsp Salt ($ 0.02)
- 1/8 Tsp Fresh crack black pepper ($ 0.02)
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Add the eggs to the saucepan and cover with water. Cover the pot and raise the heat. Bring the water to the full boil. Once it is boiled, close the heat and let the eggs sit in the water (lid) for 12 minutes.
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After 12 minutes in hot water, transfer the eggs to the ice bath or run under cold water until cool. Solve the eggs and then chop them into an inch piece.
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Pour chopped eggs with mayonnaise, dijon, taste, lemon juice, salt and pepper. Stir to combine, mash the eggs in the egg yolk dressing.
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Taste the egg salad and adjust the ingredients to your liking. Serve quickly or keep in the fridge until you are ready to eat.
We see how it is Calculate the recipe costs here??
** You can also use your favorite type TasteBut keep in mind the taste will be different.
Service: 0.75CupCalories: 295KcelCarbohydrates: 3GProtein: 13GFat: 25GSodium: 531MillilgramFiber: 1G
Read our full
At nutrition disconnection.
How to make egg salad step-by-step photos
Boil the eggs: Add four large eggs to the pot and cover with water. Cover the pot and raise the heat. Allow the water to be boiled. Once boiled, turn off the heat and let the eggs sit in hot water (lid turn on) for 12 minutes.
After 12 minutes, transfer the eggs to the ice bath or run under cold water until cool. Solve the eggs and chop in the inch pieces.
Make a salad: In a bowl, add chopped eggs and add 3 tbsp mayonnaise, 1 tbsp dingean mustard, 1 tbsp dill, 1 tbsp lemon juice and ELT tsp salt and pepper.
Stir all the ingredients together until combined, mash some egg yolk in dressing while you are stirring. Adjust the taste and seasonings to your liking.
Serve or refrigerate until you are ready to eat! (Serving instructions painted: egg salad sandwich on toast with mixed greens).
Well, if you take some materials here, you can have a little fun. Try to add any of these to your egg salad.
- Hot sauce (Tabsko, Gochajang, pepper garlic sauce, Srira, etc.… I love A Srira's egg salad!)
- Green onion
- Crispy Pork For super crisp results)
- Kimchi
- Avocado (in place of mayo)
- Everything Bagle Seasoning
- Red onion
- Capers
- Bite
- Jalalypios (fresh or Pickle))
- Fresh herbs (dill, parsley, scaliance)
Instructions for serving
I love a classic egg salad sandwiches (either toast or a crochet with lettuce), but you can also turn on this salad, for scraping, lettuce. Toast avocadoOr even in Avocado Half! I also think that this is tortilla (or ours Cottage cheese raps For a lower-car alternative) with a salad with a salad or as a salad topper Bed??
How to store how to store
I intentionally made a small batch recipe so you don't have to worry about the rest of the things, but if you choose to make a big batch, the rest of the people should stay in the refrigerator for about 4-5 days.
This recipe is very easy. Just adjust the number of serving in the recipe box, and the components will adjust yourself to you.
Our simple egg salad recipe was originally published 2/7/22. It was repeated again, re -worked and re -published to be better than before 4/7/25.