Boiled Egg Salad

This Boiled Egg Salad is easy to make with only a handful of pantry staples and 10 mins of your time. Serve it as an Egg Salad sandwich or in a roti/ tortilla wrap. For a healthier meal, serve it over a bed of your favorite greens and veggies. In this post I share 2 ways to make the salad with and without the mayonnaise.

For a really long time, I never liked the classic egg salad for the excessive use of mayonnaise and the overly creamy mushy texture of the yolks. Finally I figured out how to make it myself to my preference. No bland boiled eggs and no mushy salad!

The first step to make a perfect egg salad is to boil the eggs perfectly. You don’t want rubbery, overcooked and chewy eggs here. I have the instructions for you to cook them perfectly on the stovetop. Apart from the hard boiled eggs you need the following ingredients.

Ingredients

• Onions – you need a very small amount of onions. You can substitute them with shallots or green onions. These add a crunch and flavor to your salad. If you don’t have you may use ¼ teaspoon onion powder but the flavor would be different.
• Fresh herbs – coriander leaves / cilantro, chives or parsley go well. I also use a small amount of dried oregano for a different flavor.
• Garlic – Fresh garlic adds a ton of flavor to the salad. But you may use ¼ teaspoon garlic powder if you want
• Mayo – A good mayonnaise is crucial for a good egg salad but if you can’t have it, substitute with strained yogurt/Greek yogurt or softened cream cheese.
• Spices – Black pepper and chili flakes add flavor and heat to your salad.
• Mustard – Use Dijon mustard or dry mustard (ground mustard/ powder).

Variations

You can make a few variations to the same salad. Here are few tried and tested variations

• Add ½ avocado (chopped) for a more filling and healthier salad.
• Add some curry powder or garam masala for a curried egg salad
• Use plenty of fresh chopped celery, grated carrots or coleslaw mix to the prepared salad.

How to hard boil eggs properly

• Place the eggs (at room temperature) in a pot and fill with water, about ½ inch above the eggs. Pour 2 tablespoons vinegar. Bring to a boil on a medium heat and cover the pot.
• Let boil on a medium heat for 8 to 9 mins if using old eggs and for 12 to 14 mins if using farm fresh eggs. Turn off the heat and let rest for 15 mins.
• Remove the eggs, drain the hot water. Fill the pot with cold water and place the eggs. The eggs will peel easily without the egg whites begin stuck to the shell.

More similar recipes,
Sandwich Recipes
Savory French Toast
Egg Sandwich

Photo Guide

Step by step Photo Instructions (Recipe 1)

1. Get your perfectly hard boiled eggs ready.

2. Chop them to tiny cubes and add to a mixing bowl.

3. Add chopped onions, garlic, herbs, mustard and chilies.

4. Add mayo or Greek yogurt (strained yogurt or hung curd).

5. Mix gently. If not using mayo but using Greek yogurt, add salt. Sprinkle chili flakes.

Serve the creamy egg salad over toasted bread or wrap it in tortilla/ roti.

Recipe 2 – Healthy egg salad without mayo

You can make this boiled egg salad healthy by skipping the mayo completely from the recipe. We don’t eat mayo often at home so most times I make the egg salad without it. This mayo-free egg salad is my kids’ favorite and it goes very well in sandwiches and roti rolls.

Use lots and lots of veggies as you would use for any other vegetable salad. Then add the boiled & chopped eggs to it. A dash of lemon juice, salt, green chilies & lots of fresh herbs is all that is needed. I also sprinkle some olive oil or avocado oil to flavor up. This is so good inside the wraps or kathi rolls. I smear some green chutney or yogurt sauce over the rotis and then put this salad inside.

Ingredients – Serves 2

• 1 small onion chopped (about 2 tablespoons)
• ½ cup cabbage
• 1 small carrot grated
• 1 green chili chopped
• handful of chopped coriander leaves / cilantro
• black pepper as needed
• salt as needed
• ½ to ¾ tsp lemon juice or chaat masala (adjust to taste)

1. Rinse and chop onions and cabbage. Add 1 tsp lemon juice and set aside until the eggs are done boiling. This step is optional. Adding lemon juice removes the pungency of onions and strong smell from cabbage.

2. Add them to a mixing bowl with grated carrots and chili. Give a good mix. Cube the eggs to desired sizes. I do not chop very small, as my kids don’t like mushy yolk in this egg salad. Add half of the eggs, sprinkle pepper, salt and chaat masala.

3. Layer rest of the veggies and the eggs. Add chopped coriander leaves or parsley. Sprinkle a bit more of pepper and extra virgin olive oil or avocado oil. Cover the bowl and gently toss the salad. Delicious and healthy boiled egg salad is ready. This is best served immediately.

Boiled eggs are unsafe at room temperature after 2 hours. So use up the salad within 2 hours or keep it refrigerated.

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