Quick and Easy Egg Salad

Rating: 5 out of 5.

I make this when I need a quick lunch or dinner. It may take more time to boil the eggs than put it together. We boil eggs on Sunday night so we have a bunch ready to go for the week! Whether it’s breakfast on the go, a quick snack, or an emergency egg salad, boiled eggs vanish quickly in our house!


Quick & Easy Egg Salad Recipe

  • Servings: 2-3
  • Difficulty: Easy
  • Print

Ingredients


4 boiled eggs (chopped)
1 shallot (finely chopped)
1 tsp Dijon mustard
1 tsp miracle whip or mayo
Salt and pepper to taste
Green onion to garnish (optional)

Directions

  1. Add all ingredients together in bowl and mix until combined.
  2. Refrigerate for an hour and serve on toast or as a side dish.

Tips & Tricks

  • In another variation that I tried and loved, I sautéed the shallot in butter until they were light gold.
  • I didn’t add any salt because the salt from my Dijon was enough.
  • Dijon mustard can be strong so start with 1/2 tsp and increase to suit your taste.
  • I don’t like mayo so I always add less mayo and more mustard to my egg and tuna salads.
  • Invest in a pepper mill and use fresh cracked pepper or use a coffee grinder to make ground pepper from whole peppercorns and store in small, airtight jar.
  • If you don’t have shallots, use a tablespoon of green onion (white part) or vidalia onion or red onion instead.
  • If you feel your egg salad is too salty, add a pinch of sugar!

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