Egg salad
Make classic egg salad with this easy recipe. Creamy, delicious and flavorful boiled egg salad. Serve it over toasted bread or in rolls and wraps.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 3 boiled eggs
- 2 tablespoons onions or green onions fine chopped
- 2 tablespoons coriander leaves or parsley fine chopped
- 1 garlic clove minced finely
- 3 tablespoons mayonnaise or strained yogurt or cream cheese
- ¼ to ½ teaspoon black pepper (adjust to taste)
- ½ to 1 teaspoon red chili flakes optional (use for extra heat)
- ⅛ teaspoon ground mustard seeds or 1 tsp to tbsp mustard sauce (adjust)
- 1 teaspoon dried herbs (I use Italian herbs)
How to make the recipe
Preparation - boiling eggs
- Slowly add eggs to a pot . Pour water enough to cover them by 1 to 2 inches.
- Bring the water to a boil. Continue to boil the eggs for 1 to 2 mins. Turn off the stove and rest them in the water for 15 mins.
- After 15 mins, drain the water and cover the eggs with cold water. Remove the shells and chop them to small pieces. Check the pictures below.
How to make egg salad
- Chop the onions and coriander leaves. Mince the garlic.
- Add the chopped eggs, onions, fresh herbs, dried herbs, mustard, garlic and mayonnaise.
- Mix all of them and taste test it. Add red chili flakes and salt if needed. If needed add more mustard.
- Serve egg salad over toasted bread or in wraps.
NUTRITION (estimation only)
Calories: 251kcal | Carbohydrates: 15g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 163mg | Sodium: 300mg | Potassium: 470mg | Fiber: 5g | Sugar: 7g | Vitamin A: 21620IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 1.2mg