Quick and Delicious Egg Salad Recipe

Quick and Delicious Egg Salad

Need a quick lunch idea? This egg salad recipe is a must-try as it is packed full of flavor. As a bonus, the eggs offer up some protein (each hard-boiled egg offers 6 grams of protein). Eat it on a bed of greens, in a sandwich, or even tucked into a pita. Either way, you won’t be disappointed.

You will need ...

Hard-Boiled Eggs, 6 large
Mayo, 1 1/2 Cups (adjust to your preference)
Shallots, chopped, 3 T
Relish, 1 T
Yellow Mustard, 1 T
Paprika, 1 tsp
Dried Dill, 1 tsp
Garlic Powder, 1 tsp
Salt and Pepper to taste

Step One

In a medium bowl, combine all ingredients except for the mayo.

Step Two

Next, add in the mayonnaise. Then, mash everything up together. I like using a biscuit cutter to do this as it tends to leave bigger chunks of egg. If you do not have a biscuit cutter, you could use a fork.

Step Three

Then, place the egg salad in the fridge to cool for a few hours. It also gives the ingredients time to marinate. Enjoy!

Make a sandwich

I LOVE egg salad with sprouts. There’s just something about the combo that works so well. So I toast off some bread (see below) and spread a little mayo on the inside of the bread. Then I add sprouts to one side, top it with a generous amount of egg salad, and close up the sandwich. It is definitely one of my favorite sandwiches.

How to Make Toasted Bread

There is nothing that heightens a sandwich quite like grilled bread. The butteriness and the crunch of this bread take any sandwich from good to amazing.

Start With Good Bread

Make my Italian Loaf Bread. If not, choose a bread with a soft crust as it is easier to eat as a sandwich. Slice it to about 3/4 inch thickness.

Butter, Butter, Butter

Generously butter one side of each slice. Then, lay them butter side down onto a hot skillet at medium heat. (Heat the skillet for a few minutes prior to placing the bread on). Let cook until the buttered side becomes golden. Let cool grilled side up on a wire rack so it doesn’t get soggy.

The Mom Touch