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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
Prep Time
5
minutes
Cook Time
20
minutes
Total Time
25
minutes
Servings
2
Author
Swasthi
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:
251
kcal
|
Carbohydrates:
15
g
|
Protein:
6
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Cholesterol:
163
mg
|
Sodium:
300
mg
|
Potassium:
470
mg
|
Fiber:
5
g
|
Sugar:
7
g
|
Vitamin A:
21620
IU
|
Vitamin C:
13
mg
|
Calcium:
67
mg
|
Iron:
1.2
mg