Tasty Egg Salad recipe

Hello, my foodie friends,

This Tasty Egg Salad recipe is for you if you’re an egg fan… like a serious egg fan. The kind who gets weirdly excited in the egg section at the supermarket. You know the one who is carefully checking carton after carton for cracks, weighing the options like you’re choosing a bottle of wine.  Come on now,  I know you do it too. You lift the lid, inspect each one, and get a little too excited when they’re all in perfect, uncracked condition. I say this because I do it every time.

This egg salad recipe is for those moments when you want something simple and comforting, with zero fuss and maximum flavor. No trendy ingredients. No “elevated” twist. Just old-school, creamy, eggy goodness the way someone’s grandmother used to make it.

Okay, okay… I know you probably already have an egg salad recipe. Maybe it’s scribbled in a notepad, or notecard for that matter, somewhere, or you’ve memorized the recipe just because you’ve made it so many times. This recipe might come pretty close.  But I still wanted to share my version. The one I make when I’m in a “comfort food but make it classic” mood. It’s old-fashioned, cozy, and ridiculously easy.  Oh, and a quick note before someone asks, no, I didn’t use Greek yogurt this time.  Not because I don’t love it (I do! I’m Greek, it’s basically in my DNA), but honestly… It’s an on-again, off-again thing. Some days I love it, and other days? I’m not interested.  Today was one of those days. 😂

So, why would you want to make this egg salad recipe? I mean, there are a million out there, I know that, and I get it. But let me break it down for you (because you know I will).  This recipe is a quick one. You can throw it together in minutes, especially if you’ve already got some boiled eggs chilling in the fridge, and if not, no worries, boiling eggs is still one of the easiest steps.

It’s simple, no 10-step instructions that require a food processor, or an oven. 🙂 It’s the kind of lunch that makes you feel like you’re sitting in your grandma’s kitchen, chatting about the weather and scooping egg salad onto warm toast.  And finally, it’s flexible. Want more tang? Add extra mustard. Feeling crunchy? Toss in celery or capers.  So yeah, that’s why you should make this egg salad. It’s a classic, and it just might become your version too.

If you love boiled eggs, then give this Tasty Egg Salad recipe a go.  This is not a sponsored post.

Have a lovely morning, afternoon, evening, and weekend, everyone!

Tasty Egg Salad recipe

foodzesty

Creamy, cozy, and full of nostalgic flavor, made with few ingredients. This old-fashioned egg salad recipe is a simple, no-fuss recipe you’ll come back to again and again. Perfect for sandwiches, crackers, or straight from the bowl!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course Brunch, Lunch, Snack

Cuisine American

Servings 4 portions

Ingredients

  

• 5 eggs boiled and cut into smaller pieces
• 1 small red onion sliced into smaller pieces
• 3 tbsp greek yogurt 5% fat (optional)
• ¾ cup maygonaisse
• 3 pickles sliced into small pieces
• 2 tbsp mustard
• 2 tbsp dill finely chopped
• 1 tbsp parsley finely chopped (optional)
• salt
• pepper

Instructions

 

• Place eggs in a saucepan and cover with salted water. Bring to a boil, then remove from the heat, let the eggs cool, and then peel. You can also place the eggs in cold water to cool.
• Roughly chop the peeled eggs and place them in a mixing bowl.
• Add mayo, mustard, Greek yogurt, parsley, dill, salt, pepper, chopped onion, and seasonings. Stir gently to combine.
• Some days, Greek yogurt feels like the perfect creamy, tangy addition, and other days, but not this time around.
• Chill for a bit if you want, or serve on toast, in a sandwich, in a pita, or over lettuce.

Notes

  

Keyword boiled eggs, Easy, Greek Yogurt, Quick recipe

KALI SAS OREXI!! 🙂