EASY Egg Salad Recipe
Introduction:
Both my hubby and my 6-year-old son LOVE this egg salad recipe. Creamy, chunky, and crunchy. Perfect for the lunchbox or the cookout. We’re a crunchy family, so the best part about this recipe is that it easily translates with clean and organic ingredients! I use our homemade Avocado Mayo and organic eggs and veggies.
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Ingredients:
- 10 hard-boiled eggs, yolks reserved and whites roughly chopped
- 1 small carrot, halved and sliced thin
- 1 celery stalk, halved long-ways and sliced thin
- 1/2 medium onion, diced
- 1 tbsp Watkins Garlic & Herb seasoning or seasoning of your choice
- 1/2 cup avocado oil mayonnaise (or mayo of choice), more or less, eyeball it
Instructions:
- Make 10 hard-boiled eggs (see my Perfect Hard Boiled Egg Recipe linked above).
- Chop, dice, and slice all of your vegetables. This recipe is so versatile. Add, subtract, or substitute whatever veggies you prefer. Carrots, celery, and onion are my default; add chopped avocado, raw broccoli, or even chopped cabbage!
- Add vegetables to a medium bowl (use the container you’ll be storing your salad in).
- Once your eggs have boiled, give them an ice bath for at least 20 minutes. Peel.
- Cut your eggs in half long-ways and spoon the yolks into a small bowl.
- Give your egg white a rough chop. Or you can throw them into a food processor/blender for a few seconds if you like your salad fine! Add to vegetables.
- Using a fork, mash your egg yolks at least until they have crumbled.
- Add your seasoning(s) to the yolks.
- Spoon in your mayonnaise. I let my ancestors tell me how much to add – so start with a 1/4 cup, mix, and add more until you’re happy with the consistency.
- Once you’re happy with your yolk-mayonnaise mixture, add it to your egg white-veggie mixture and stir to combine.
- Keep in a sealed container in the refrigerator until it starts to stink!
Nutritional Information:
- Calories: 350 kcal
Serving Suggestions:
- This egg salad is incredibly versatile. Serve it on a bed of fresh greens, as a sandwich, or with crackers.
- It’s perfect for picnics, lunchboxes, and family gatherings.
- Feel free to customize with your favorite herbs or spices for extra flavor.
Conclusion:
Whether you’re a crunchy family like us or just looking for a delicious and satisfying salad, this Easy Egg Salad Recipe is a winner. With organic ingredients and homemade Avocado Mayo, you can enjoy a wholesome and delightful meal that’s perfect for any occasion.
Best Egg Salad Recipe Ever
Ingredients
- 10 hard boiled eggs, yolks reserved and whites roughly chopped
- 1 small carrot, halved and sliced thin
- 1 celery stalk, halved long-ways and sliced thin
- 1/2 medium onion, diced
- 1 tbsp Watkins Garlic & Herb seasoning or seasoning of your choice
- 1/2 cup avocado oil mayonnaise (or mayo of choice) more or less, eyeball it
Instructions
- Make 10 hard boiled eggs (see my Perfect Hard Boiled Egg Recipe linked above)
- Chop, dice and slice all of your vegetables. This recipe is so versatile. Add, subtract or substitute whatever veggies you prefer. Carrots, celery and onion are my default; add chopped avocado, raw broccoli, or even chopped cabbage!
- Add vegetables to a medium bowl (use the container you'll be storing your salad in)
- Once your eggs have boiled, give them an ice bath for at least 20 minutes. Peel.
- Cut your eggs in half long ways and spoon the yolks into a small bowl.
- Give your egg white a rough chop. Or you can throw them into a food processor/blender for a few seconds if you like your salad fine! Add to vegetables.
- Using a fork, mash your egg yolks at least until they have crumbled.
- Add your seasoning(s) to the yolks.
- Spoon in your mayonnaise. I let my ancestors tell me how much to add – so start with a 1/4 cup, mix, and add more until you're happy with the consistency.
- Once you're happy with your yolk-mayonnaise mixture, add it to your egg white-veggie mixture and stir to combine.
- Keep in a sealed container in the refrigerator until it starts to stink!
