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I love quick, easy salads that I make one day, and eat for lunch all week. I usually go for chicken salads of some sort, but sometimes I go for something a little simpler.
This egg salad is creamy, delicious, and filling. And it only takes a few minutes to prepare!
The base starts with hard boiled eggs, of course. My trick for easy-peel boiled eggs is to sit them in ice water after they’re done cooking. I boil (really, that’s a loose term. It’s more like “rapidly simmer,” because if the eggs are bouncing all over, they’ll crack.) the eggs for 12 minutes, drain the hot water, place a few handfuls of ice cubes (in the same pot, because one dish) around the eggs, then cover with water. Let that sit until the eggs are cool enough to handle.
To peel, I crack the egg on all sides until I can easily get to the membrane. Set the egg down in the ice water and move along the membrane to remove the shell. Easy peasy!
I chop just the whites to begin, leaving the yolks whole, off to the side. Once they’re all chopped, I dab the pieces gently with a paper towel to remove any excess moisture (nobody likes wet egg salad). Then I add mayonnaise, Dijon mustard (or yellow mustard works too), chopped fresh chives, a little Cajun seasoning or a few dashes of hot sauce. The Cajun seasoning and hot sauce are just for deeper flavor. You can choose one or the other, or both (that’s what I did), whatever you like. Mash up the yolks with the back of a fork, and add them to the mix. Finish by seasoning with a little salt and pepper, and you’re done.
5-Ingredient Classic Egg Salad (THM S)
Credit: Erin Murray, My Fling with Food
- Chop the egg whites, leaving the yolks whole, off to the side.
- Add the mayonnaise, mustard, chives, Cajun seasoning and/or hot sauce (if using), salt and pepper.
- Mash the yolks with the back of a fork and add them to the mix.
- Adjust for seasoning as needed. Keep in an airtight container in the fridge for up to 1 week.