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A Simple Morning Worth Sharing
This morning, I felt like something quick, wholesome, and satisfying—so I made a small bowl of egg salad with a few colorful twists. Four perfectly boiled eggs, a spoon or two of mayo just to hold it together (keeping things lighter), a touch of Dijon mustard for tang, finely chopped red onion and red bell pepper for crunch, and a sprinkle of black pepper and salt. I couldn’t resist adding a bit of hot pepper for that Trini heat.
It turned into the perfect bite—creamy, savory, and full of flavor. I enjoyed it on whole-grain toast with arugula, a few extra onion slices, and another drizzle of pepper sauce. It was one of those simple, unplanned breakfasts that make you pause and think: you really can’t have too many egg recipes in your life.
Whether it’s breakfast, lunch, or a midday snack, this egg salad is proof that something so humble can still feel special.
Why You’ll Love This Recipe
- Quick, creamy, and filling—ready in 15 minutes or less–even less time if you batch boil eggs for the week like I do.
- A lighter, protein-packed option that still feels indulgent.
- Adaptable for every taste: mayo, avocado, or sour cream base.
🥚 Ingredients You Will Need
- Eggs: The main source of protein—boiled, chopped, and perfectly filling.
- Mayonnaise, Avocado, or Sour Cream: Choose your base for creaminess—each gives a unique texture and flavor.
- Dijon Mustard: Adds a tangy kick and depth. Use yellow mustard if you do not have dijon.
- Red Onion: Adds crunch and flavor.
- Red Bell Pepper: Sweet and colorful addition.
- Hot Pepper or Pepper Sauce: Optional—skip for a kid-friendly version.
- Salt & Black Pepper: Essential seasonings for balance.
- Celery (optional): Finely chopped for extra crunch and freshness.
- Parsley (optional): Adds color and a burst of freshness.
💡 Tips for Success
- For a lighter version, replace mayo with mashed avocado or sour cream.
- Add celery and parsley for crunch and freshness.
- Turn this mixture into Deviled Eggs—simply halve the boiled eggs, remove the yolks, mash with the filling, and spoon or pipe back into the whites.
- Skip the hot pepper for a kid-friendly school lunch version.
🍞 Serving Suggestions
Enjoy this creamy egg salad on toast(your favorite bread), crackers, or lettuce wraps. It’s also perfect for sandwiches, stuffed in pita pockets, or packed into lunch containers for work or school. Enjoy with a hot cup of chai or hot Caribbean cocoa tea –perfect for a cool, crisp fall morning – afternoon, or evening.
🍞Our favorite bread recipes:
- Homemade Bread
- Hops Bread
- Challah bread / Guyanese Plait Bread
- Perfect Sandwich Bread
- Pan Coconut Bread
- Fry Bake
- Simple Pot Bake
- Coconut Bake
🥗 Health & Nutrition
Eggs are rich in protein and healthy fats that keep you full and energized. Choosing avocado or sour cream instead of mayo lightens the calorie count while still keeping it creamy and nutritious.
Quick and Creamy Egg Salad – Recipe Card
Ingredients
- 4 eggs boiled, peeled, and chopped
- 2 tbsp mayonnaise or mashed avocado or sour cream
- 1 tsp Dijon mustard
- 2 tbsp finely chopped red onion
- 2 tbsp finely chopped red bell pepper
- 1 tbsp finely chopped celery optional
- 1 tbsp finely chopped parsley optional
- Pinch of salt
- Pinch of black pepper or to taste
- Finely chopped hot pepper or a few drops of pepper sauce to taste, optional
Instructions
- Boil the eggs: Place eggs in a pot of cold water. Bring to a boil and cook for 10 minutes.
- Cool and peel: Drain and run under cold water. Peel when cool.
- Mix the salad: Chop the eggs and add to a bowl. Add mayonnaise (or avocado/sour cream), mustard, red onion, bell pepper, celery, parsley, salt, black pepper, and hot pepper (if using).
- Mash & mix: Use a fork to mash to your desired texture—smooth or slightly chunky.
- Serve & enjoy: Spoon over generously buttered whole-grain toast with arugula, extra red onion, and a drizzle of pepper sauce if desired.
Nutrition
🥰 Did You Love This Recipe – Leave a Rating and Comment
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