10 Minute Easy Egg Salad

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Craving a quick and easy meal? This 10-minute egg salad recipe is perfect for you! With just five ingredients and four simple steps, you can whip up a tasty lunch or snack in no time. This recipe makes about 4 servings, so it’s great for meal prep or feeding a small group.

You don’t need a fully stocked kitchen to make this egg salad. As long as you have some hard-boiled eggs and basic condiments, you’re good to go. It’s a lifesaver when your fridge is looking empty but you’re hungry for something yummy and filling.

Exact Ingredients List

Here’s what you’ll need to whip up this quick and tasty egg salad:

• 12 large hard-boiled eggs
• 3-4 medium scallions
• 3/4 to 1 1/2 cups good quality mayonnaise
• 2 tablespoons good quality Dijon mustard
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon fine sea salt

Feel free to adjust the mayo, salt, and pepper to your liking. The recipe is flexible, so you can make it creamier or tangier based on your preferences.

Remember, using fresh ingredients will give you the best flavor. If you have homemade mayo on hand, that’s even better!

You probably have most of these items in your fridge already. That’s what makes this recipe so great for a quick meal when you’re short on groceries.

Instructions

You can make this tasty egg salad in just a few simple steps. Here’s what to do:

1. 
   

   Peel and mince the hard boiled eggs. Put them in a medium bowl.

   
   
2. 
   

   Chop the scallions and add them to the eggs. Gently toss to mix.

   
   
3. 
   

   Add mayonnaise and mustard. Fold them in carefully.

   
   
4. 
   

   Give it a taste. Add salt and pepper as needed.

   
   

Your egg salad is now ready to enjoy! Serve it right away or pop it in the fridge. It will stay fresh for up to 3 days if kept in an airtight container.

Tips:

• Use a fork or egg slicer to mince the eggs evenly
• Start with less mayo and add more if needed
• Mix gently to keep some egg chunks for texture

This quick and easy recipe is perfect for a quick lunch or snack. You can spread it on bread, stuff it in a pita, or serve it over salad greens. Get creative and enjoy your homemade egg salad!

Possible Substitutes List & Recipe Variations

Want to mix up your egg salad? Try these easy swaps and additions:

Instead of scallions, use finely chopped red onion or chives for a different flavor.

Swap the Dijon mustard for yellow mustard or spicy brown mustard to change the taste.

Add crunch with diced celery, bell peppers, or pickles.

For a tangy twist, mix in a splash of pickle juice or lemon juice.

Spice it up with a dash of paprika, curry powder, or hot sauce.

Make it creamy by adding mashed avocado or Greek yogurt in place of some mayo.

Boost the protein with crumbled bacon or diced ham.

For a healthier version, use mashed chickpeas to replace half the eggs.

Try adding fresh herbs like dill, parsley, or basil for extra flavor.

Serve your egg salad in different ways:

• On toast or crackers
• In lettuce wraps
• Stuffed in tomatoes or bell peppers
• As a dip with veggie sticks

These variations let you customize your egg salad to fit your tastes and what’s in your fridge.

Tips, Tricks & Storing

For the best egg salad, use fresh eggs and cook them properly. Older eggs are easier to peel, but fresh ones taste better.

To make peeling easier, put the cooked eggs in an ice bath right after boiling. This stops the cooking process and helps the shell come off smoothly.

Don’t overchop your eggs. Leave some bigger chunks for texture. A fork or potato masher works well for this.

Adjust the mayo amount to your liking. Start with less and add more if needed. You can always add, but you can’t take away!

Try adding extras like chopped celery, pickles, or herbs for more flavor and crunch.

Store your egg salad in an airtight container in the fridge. It will stay fresh for up to 3 days.

If you’re packing egg salad for lunch, keep it cold with an ice pack. Don’t leave it out at room temperature for more than 2 hours.

For a lighter version, swap some of the mayo for Greek yogurt. It’s tangy and adds protein.

Serve your egg salad on bread, crackers, or lettuce wraps for a low-carb option. It’s versatile and tasty any way you eat it!