Egg salad…a super tasty, incredibly satisfying, easy peasy meal that can be eaten on the move, or packed up for a picnic!
Egg salad would have possibly have been on of my worst nightmares. Just like scrambled egg (of which my opinion has also wholeheartedly changed!) I just couldn’t stomach the idea of cold diced boiled egg lathered in mayonnaise!
As you can see…
Egg salad and me are now friends…”bff’s” if you will! Eggs are my speedy healthy satisfying and tasty meal option of choice. Be it an omelette, poached eggs, soft boiled…and having hard boiled eggs at the ready just makes life even handier!
I’ve been having a lot of dinner for breakfasts and vice versa so eggs are becoming an evening habit. I find my appetite to be bigger in the mornings and during the middle of the day, petering off for dinner…
And coming back with a bang for dessert!
This egg salad is one of those stand-by’s you just SHOULD have in the fridge, or at least the key ingredients for it, making it perfect for whipping together when hunger strikes. It would be a delightful addition to any lunchbox or picnic basket, or a delicious side to bring along to or serve up at a barbecue.
Egg salad and a seared steak?! I can totally see it!
Served up in a lettuce wraps for picking up and munching on with ease or over a bed of greens..it disappeared far too quickly and I was only sorry I hadn’t whipped up a double batch. Definitely make double, I promise you’ll only thank me for it!
I used homemade mayo, the speedy egg and oil in a jar method.
Fresh, creamy, rich…and PERFECT for mingling with the eggs, gherkins, and herbs..can egg salad be classed as lipsmackingly good?! Finger licking if perhaps I scooped a little up thanks to a spillage and having had no cutlery at hand!?!
It was definitely both!
What’s your favourite way of cooking/eating eggs?
Simple Egg Salad
Prep Time: 5 minutes
Keywords: boil appetizer breakfast entree side gluten-free grain free low-carb paleo nut-free soy-free sugar-free egg gherkins
Ingredients (Serves 1)
Mayo (makes 1.5 cups)
- 1 cup (250ml) light tasting olive oil
- 1 large egg (from the fridge!)
- 1/4 tsp Himilayan salt
- 2-3 tbsp fresh lemon juice
- 1/4 tsp black pepper
- 1 tbsp Dijon mustard
- Two hard boiled eggs
- 1 spring onions finely chopped
- 1 tsp finely chopped pickled onions (optional)
- 1 tbsp finely chopped gherkins/pickles
- 1 tbsp finely chopped parsley
- 2 tbsp mayo (above)
- Pinch of salt to taste and black pepper to taste – may not be necessary if you season your mayo up well!
- Romaine Lettuce Leaves
- Sprouts of choice (I used radish sprouts for both colour, texture and flavour!)
Add all ingredients for the mayo in to a jar or jug. Let egg settle.
Use a hand/stick blender and blend for 20 seconds without moving the blender. Slowly move up the jar or jug up to the top of the jar…about 30 seconds later you’ll have creamy mayo!
Mix together all egg salad ingredients (chopping or mashing the eggs depending on your preference!).
Serve egg salad in romaine or lettuce wraps of choice topped with sprouts!