Better Options Than Lunchmeat- Egg Salad
I’ve always said that when life gives you eggs, and a lack of lunchmeat, you make egg salad! Forget lemons and lemonade! Growing up, my mom would always whip one together really quick when we ran out of sandwich meat. Egg salad is simple and very affordable because eggs are still an easy and pretty affordable source of protein (I know they are more expensive than they used to be, but they are still much cheaper than cold cuts!). I like to buy a 2-dozen pack of Grade A eggs at Sam’s Club which rings me at $4.84 (this isn’t too bad)!
Egg salad is made of very basic ingredients like eggs, mayo, salt and pepper. I like to boil my eggs in my air fryer as it doesn’t require any dishes, and the eggs turn out fluffy and easy to peel! If you don’t have an air fryer that is fine too! I will post below a good stovetop method for boiling eggs as well! My recipe uses a secret ingredient that I learned from my grandmother. It’s sugar! Don’t worry it’s only a 1/4 of a teaspoon (you can use Splenda or whatever other powder sweetener you like)! Adding a little sugar greatly enhances the savory flavors of the eggs and mayo in the salad. I highly recommend it.
Let me show you how quick and easy it is to make Egg Salad. Before you make Egg Salad, you have to boil your eggs. Here are some easy ways to make boiled eggs.
Steps: Boiling Eggs- Stove Top Method
- In a medium sized sauce pan place your five eggs (or however many you decide to cook) and cover with water. Place on stove and on high heat let your eggs reach a rolling boil.
- Once you water is boiling aggresively IMMEDIATELY take your eggs off the heat and cover with a lid. Let eggs sit in hot water for 10 minutes.
- Prepare a bowl of cold water and ice on the side. After 10 minutes place eggs in cold water with a spoon. Let eggs sit in cold water for another 10 minutes.
- Peel all eggs.
Boiling Eggs: Air Fryer Method
- In your airfryer, spray pan and put eggs in .
- Cook them at 270 Degrees Farenheit for 17 minutes.
- When done, place in cold water for 10 minutes.
- Then peel.
Homemade Egg Salad Recipe
Serving size: Recipe makes 4 generous servings.
Nutrition: 1 serving is approx 257 calories (made with full fat mayo)
Ingredients:
5 Large Eggs (whatever type you prefer)
1/3 cup plus 2 tablespoons of your favorite Mayonnaise (I use my homemade Mayo Recipe)
1/4 tsp sugar
Salt and Pepper to taste
Steps:
- Boil and peel 5 eggs
- With a fork mash eggs until they reach a very crumbly consistency (see below photo)
- Add 1/3 cup of Mayo and mix into eggs. If mixture isn’t wet enough , add 2 more tablespoons of mayo.
- Season very lightly with salt (a small pinch usually does it as Mayo is already salty). Add pepper to taste.
- Add 1/4 tsp of sugar and mix.
- Place in sandwiches, on toast, or even wraps with spinach!
Recipe Notes:
Suggestions for Added Pizazz 🙂
- Add a small squirt of mustard to your egg salad if you want it to be a little tangy!
- A couple sliced green onions is also a delicious addition to your egg salad mixture that adds more depth of flavor.
- Egg salad is best served with sliced cucumber on your bread of choice (English Tea sandwich inspiration there!). It is also very tasty with spinach, sliced tomatoes, or avocado slices!
- Egg salad on toast is also a tasty breakfast as well.
- If you want to jazz up your egg salad even more make it with my homemade mayo recipe! Not only will it have more flavor and richness, but it will be even more affordable! I will share this recipe in a future post.
Storage:
Keep Egg Salad in a tubberware in the fridge for 4 days.
Stay tuned for another recipe in my Better Options Than Lunchmeat Series.
About The Author
