Egg Salad is a quick and easy meal which you can prepare as a high protein meal, or serve as a side dish, even in breakfast. If you like eggs, but bored of simple boiled eggs, this recipe is perfect for you! With the healthy ingredients, you will enjoy your eggs while staying healthy and low in calories.
Ingredients
Egg Salad recipe requires you to have very basic ingredients such as, eggs, parsley, seasonings, olive oil, mustard, and mayonnaise. You can also add red onions into the salad mixture, but since we prepared the recipe for breakfast, we decided to leave it out this time.
Eggs: Main ingredient of the Egg Salad recipe is, obviously, eggs! You should boil the eggs for about 12 minutes, until they are hardly boiled. Peeling the boiled eggs can be annoying. But do not worry, we have a trick for you! Cool the eggs in an ice bath, and you will see how easy it is to peel the eggs.
Parsley: Parsley goes very well with eggs. To give a nice color and taste to the salad, we added parsley.
Seasonings: Which seasonings you will use is depends on your preferences. You can make the salad more, or less spicy. We used salt, black pepper, paprika, and red pepper flakes.
Dressing: To add more flavor into this salad, prepare a dressing by combining lemon juice, olive oil, mustard, and mayonnaise. Adding this mixture into salad will increase the calories taken, but give more taste. So, dressing is completely depends on your choice!
How to Make Egg Salad?
Preparing the egg salad is very simple! Boil the eggs and cut them into small pieces. Add finely chopped parsley and mix them. Sprinkle the seasonings. Combine the ingredients for the dressing and pour it over the salad. Toss the salad to let the ingredients mix well. Serve it with a slice of bread, in breakfast, or as a side dish. And that’s all! Until next time, keep coloring your plates!
Ingredients
- 6 boiled eggs
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- Juice of 1 lemon
- 2 tablespoons olive oil
- 1 teaspoon mustard
- 2 tablespoons mayonnaise
Instructions
- Peel the boiled eggs and chop them into small pieces. Place them in a large mixing bowl.
- Add the finely chopped parsley to the bowl with the eggs. Sprinkle the salt, paprika, black pepper, and red pepper flakes over the eggs.
- In a small bowl, combine the lemon juice, olive oil, mustard, and amyonnaise. Mix well until you have a smooth dressing.
- Pour the dressing over the egg mixture. Gently stir until all the ingredients are well combined and the eggs are evenly coated with the dressing.
- Refrigerate the egg salad for at least 30 minutes to allow the flavors to meld. Serve chilled, garnished with extra parsley if desired.
Notes
- Boil the eggs for about 10-12 minutes for a firm yolk. Cool them in an ice bath to make peeling easier.
- Adjust the amount of mustard and mayonnaise to suit your taste preferences.
- This egg salad is perfect on its own, in a sandwich, or on a bed of fresh greens.