Quick and Creamy Egg Salad - Recipe Card
Quick and creamy Egg Salad made with boiled eggs and your choice of mayo, avocado, or sour cream. Delicious on toast or packed for lunch!
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Servings: 2 servings
Calories: 230kcal
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
Calories: 230kcal | Carbohydrates: 3g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 246mg | Potassium: 184mg | Fiber: 1g | Sugar: 1g | Vitamin A: 964IU | Vitamin C: 15mg | Calcium: 59mg | Iron: 2mg