Best Egg Salad Recipe (with herbs)
Love making use of your fresh herbs, try them in our Best Egg Salad Recipe! Easy to make, fluffy (not runny!), and filled with flavor. Enjoy it on a soft bread, spread on a tostada or with crackers.
Servings: 3
Calories: 170kcal
Equipment
- 1 Fork
- 1 Small mixing bowl
- 1 Knife to chop eggs
- Chopping board
Ingredients
- 4 whole hard boiled eggs
- 1 tablespoon herbs finely sliced green onion, chives, or dill
- 2 tablespoons mayonnaise add 1/2 tsp at a time thereafter if you love more mayo.
- 1 tablespoons yellow mustard
- 1/4 dash salt and pepper or to taste
Instructions
For the Eggs
- For stovetop, boil the eggs for 9 to 11 minutes in water on medium high heat. Once cooked, carefully transfer eggs into bowl and cover with tap cold water to cool (about 10 minutes).
Making the Egg Salad
- Cut cooled eggs and separate whites from the yolks. Place yolks in a bowl and dice the whites on the cutting board.
- Use the back of the fork to finely break up yolks. Add mayo and mix well for just about 2 minutes until smooth
- Fold in diced egg to mixture. Add mustard, relish, herbs and sprinkle with salt + pepper to taste.
Notes
Recipe yield: 3 egg sandwiches, or about 4 snack servings.
Storage: Keep remaining egg salad in a food safe container with airtight lid for freshness and eat within 3-4 days for best flavor. Leaving leftovers uncovered will create a dry top layer.
Egg salad recipe is a great make ahead meal for remote workers WFH. Get your meals in!
For all things Egg Salad visit the full post on the LatinasQueComen website.
Nutrition
Serving: 0.4cup | Calories: 170kcal | Carbohydrates: 1g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 253mg | Sodium: 197mg | Potassium: 99mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 376IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 1mg