Craving a creamy, flavorful dish that’s as versatile as it is satisfying? Look no further than our delightful egg salad recipe! Bursting with protein-rich eggs, tangy mustard, and a medley of crunchy vegetables, this dish is a true crowd-pleaser. Whether spread on toast for a quick breakfast, scooped into lettuce cups for a light lunch, or served as a side at your next gathering, this egg salad is sure to become a staple in your kitchen. Join us as we explore the simple yet sensational world of homemade egg salad!
![Egg Salad Recipe “Simple and Satisfying”!](https://cdn.thefreshmancook.com/wp-content/uploads/2024/04/Capture_the_Egg_Salad_Recipe_on_a_clean_white_wood_00000_01-300x300.png)
Egg Salad Recipe
Equipment
- 1 Saucepan
- 1 Egg Slicer
- 1 Spatula
- 1 Knife
- 1 Bowl
Ingredients
- 6 hard boiled eggs peeled and chopped.
- 3 tablespoons mayonnaise
- 1 teaspoon finely chopped red onion.
- 1/8 teaspoon kosher salt
- fresh black pepper to taste
- 1/8 teaspoon sweet paprika for garnish
- chopped chives for garnish.
Instructions
- Divide hard-boiled eggs into four equal parts.
- Slice the eggs and put them in a bowl. Add some black pepper, kosher salt, and about 1 ½ teaspoons of Aleppo chili pepper to taste. Fresh mint and parsley should be added, along with a lot of extra virgin olive oil. Sprinkle to mix. Move the eggs that have been seasoned to a serving plate. To use it again, clean the bowl.
- Put chopped red onions, tomatoes, cucumbers, and avocado in a bowl. Add kosher salt, black pepper, ½ teaspoon of Aleppo pepper, and ½ teaspoon of sumac to taste. Put in some extra virgin olive oil and lemon juice. Sprinkle to mix.
- Put the chopped salad on top of the eggs. If you want to serve it cold, chill it for a few minutes first.
Notes
Nutrition
- Calories: 277kcal
- Carbohydrates: 26g
- Protein: 14g
- Fat: 12g
- Saturated Fat: 3g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 4gTrans Fat: 0.02g
- Cholesterol: 281mg
- Sodium: 432mg
- Potassium: 158mg
- Fiber: 1g
- Sugar: 4g
- Vitamin A: 399IU
- Vitamin C: 0.01mg
- Calcium: 144mg
- Iron: 3mg
How Long Is Egg Salad OK in Fridge?
If you put egg salad in the fridge the right way, it will last for three to five days. To make the most of that time, put the egg salad in the coldest part of the fridge right away and use a container that won’t let air in. If possible, set your fridge to 40 F or less.
![Egg Salad Recipe “Simple and Satisfying”!](https://cdn.thefreshmancook.com/wp-content/uploads/2024/04/Capture_the_Egg_Salad_Recipe_on_a_clean_white_wood_00000_03.png)
What to Serve with Egg Salad Sandwiches?
For the best egg salad sandwiches, serve them with standard sides. You could have a salad with lots of greens, potato chips, French fries, or coleslaw.