Servings
Font
Back
4.5 from 51 votes

Easy Egg Salad

This quick and easy egg salad is perfect for busy days or whenever you need a fast, inexpensive, delicious, and filling meal!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2 about ¾ cup each
Calories: 295 kcal
Course: Lunch
Cuisine: American

Ingredients

  • 4 large eggs* $2.68
  • 3 Tbsp mayonnaise $0.15
  • 1 Tbsp dill relish** $0.08
  • 1 tsp Dijon mustard $0.02
  • 1/4 tsp lemon juice $0.01
  • 1/8 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02

Instructions

    Cup of Yum
  1. Add the eggs to a saucepot and cover with water. Place a lid on the pot and turn the heat on to high. Bring the water up to a full boil. Once it reaches a boil, turn the heat off and let the eggs sit in the hot water (lid on) for 12 minutes.
  2. After 12 minutes in the hot water, transfer the eggs to an ice bath or run under cold water until cool. Peel the eggs then chop them into ½-inch pieces.
  3. Add the chopped egg to a bowl along with the mayonnaise, Dijon, relish, lemon juice, salt, and pepper. Stir to combine, mashing some of the egg yolk into the dressing as you stir.
  4. Taste the egg salad and adjust the ingredients to your liking. Serve immediately or refrigerate until ready to eat.

Notes

  • *In this recipe, I boil my eggs using my tried-and-tested hard boiled eggs method. The trick is to make sure your water comes to a full boil before turning the heat off and steaming the eggs.
  • **You can also use your favorite type of relish, but keep in mind the flavor will turn out different.

Nutrition Information

Serving 0.75cups Calories 295kcal (15%) Carbohydrates 3g (1%) Protein 13g (26%) Fat 25g (38%) Sodium 531mg (22%) Fiber 1g (4%)

Nutrition Facts

Serving: 2about ¾ cup each

Amount Per Serving

Calories 295

% Daily Value*

Serving 0.75cups
Calories 295kcal 15%
Carbohydrates 3g 1%
Protein 13g 26%
Fat 25g 38%
Sodium 531mg 22%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.