Among the many benefits of egg are that its nutrients build strong muscles and keep our brain, eyes, skin and immune system healthy. A healthy egg salad is low in fat and high in protein and is delicious! The classic egg salad recipe is the perfect dish to make ahead of time. It's great for breakfast on toast, lunch, or in a sandwich. Enjoy our egg salad suggestions!
Try this delicious egg salad recipe with dressing
4 servings
Ingredients:
8 hard-boiled eggs
2 tablespoons celery, finely chopped
3 tablespoons red onion, finely chopped
3 tablespoons dill, chopped
3 tablespoons chives, chopped
For the dressing:
80 g Mayonnaise
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 garlic clove, minced
- Boil eggs and allow to cool, then cut into desired pieces.
- Finely chop the celery and red onion (the red onion can be replaced with a sweet onion).
- Chop chives (or spring onions) and fresh dill.
- Homemade dressingPrepare – mix the ingredients in a bowl.
- Mix the salad well and drizzle with the dressing.
Prepare dressing
- Place mayonnaise, Dijon mustard, paprika, garlic, lemon juice, salt and pepper in a bowl.
- Mix until the dressing is creamy and the ingredients are well incorporated.
- Gently stir the dressing into the egg salad until coated and serve.
Classic recipes are suitable at any time
4 servings
Ingredients:
6 hard-boiled eggs, peeled and diced
3 tablespoons mayonnaise
1 teaspoon finely chopped red onion
1/4 teaspoon kosher salt
Fresh black pepper, to taste
1/8 teaspoon sweet paprika, for garnish
Chopped chives, for garnish
Mix all ingredients together and store in the refrigerator until ready to use.
Enjoy the salad with celery
4 servings
Ingredients:
6 large eggs
2 sticks of celery, finely chopped
120 g Mayonnaise
20 g finely chopped onion
1/4 teaspoon mustard powder
1/8 teaspoon salt
- Place the eggs in a medium pot of cold water. Bring to a boil, turn off heat and let sit for 10 minutes.
- Peel the eggs and cut them into a bowl with an egg cutter. Add celery, mayonnaise, onion, mustard powder and salt and stir. Serve.
Easy egg salad recipe for the whole family
Ingredients:
4 servings
3 hard-boiled eggs, peeled
1 stick of celery, chopped
1 spring onion, chopped
3 tablespoons reduced-fat mayonnaise
1 tablespoon Dijon mustard, or more to taste
1 tablespoon yellow mustard
1/2 teaspoon prepared horseradish
1/2 teaspoon paprika powder
- Mash hard-boiled eggs in a salad bowl with a fork.
- Stir celery and spring onions into the mashed eggs.
- Stir reduced-fat mayonnaise, Dijon mustard, yellow mustard, and horseradish into egg mixture until well combined.
- Adjust the amount of Dijon mustard and horseradish to taste.
- Stir in the peppers.
- Chill the egg salad in the refrigerator.
Fresh salad recipe with dill for spring
4 servings
Ingredients:
8 large eggs
60 g Mayonnaise
20 g chopped dill
2 tablespoons chives, chopped
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
- Put the eggs in a pot and fill with cold water.
- Bring the water to a boil and immediately remove from the heat.
- Cover and let the eggs stand for 10-12 minutes.
- Remove from the water and let cool.
- Peel the eggs, cut them into pieces and place them in a medium bowl.
- Add mayonnaise, dill, chives, Dijon mustard, salt and pepper. Mix well.
- Spread on breador eat with your favorite crackers.
Original salad in pumpkin bases
6 servings
Ingredients:
6 medium yellow pumpkins
4 hard-boiled eggs, finely chopped
30 g chopped celery
40g chopped red pepper
50g sliced green olives
60g shredded sharp cheddar cheese
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh dill
2 tablespoons mayonnaise
1/4 teaspoon cayenne pepper
1/4 teaspoon seasoning salt
- Bring a large pot of water to a boil over medium-high heat.
- Halve the pumpkin lengthwise.
- Remove the pulp.
- Place the pumpkin halves in boiling water for about 30 seconds and blanch.
- Submerge pumpkin in ice water to stop cooking.
- In a medium bowl, combine the chopped eggs, celery, red bell pepper, sliced green olives, grated cheese, basil, dill and mayonnaise.
- Season with cayenne pepper and seasoned salt. Mix well.
- Pour the egg mixture into the pumpkin halves.
- Cover with plastic wrap and place in the refrigerator until thoroughly chilled.
2 servings
Ingredients:
6 large eggs
1 stick of celery, chopped
15g chopped onion
60 g Mayonnaise
2 teaspoons Dijon mustard
1 1/2 teaspoons lemon juice
1/2 teaspoon celery salt
1/4 teaspoon ground turmeric
1/4 teaspoon freshly ground black pepper
- Bring water to a pot over high heat.
- Place the eggs in a steamer basket.
- Place the basket in the saucepan, cover and reduce the heat to medium-low.
- Cook for 13 minutes.
- While the eggs are cooking, fill a large bowl with ice cubes and water.
- Using a slotted spoon, add the eggs to the ice bath and let rest for 10 minutes.
- Peel the eggs, cut them into pieces and place them in a large bowl.
- Mix with the celery and onion.
- In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, celery salt, turmeric, and freshly ground black pepper.
- Add the mayonnaise mixture to the egg mixture and toss to combine. If you want, you can mash them with a fork.
- Taste and season with additional salt and pepper if necessary.
- Store in the refrigerator until serving.
