Egg Salad

Serve this easy egg salad on a tortilla or large lettuce leaf and make a wrap, with crackers, or on bread like we do here. However you choose to serve it, this egg salad recipe will not disappoint.

Course Lunch

Cuisine American

Keyword eggs

Prep Time 5

Cook Time 15

Cool, peel the eggs and make the salad 20

Total Time 40

Servings

Calories 383kcal

Author Elizabeth

Ingredients

6 Large Eggs hard boiled
½ cup Mayonnaise
½ teaspoon Mustard Powder
¼ teaspoon Paprika we use Spanish paprika – pimenton
¼ teaspoon Salt or to taste
¼ teaspoon Black Pepper
⅛ teaspoon Onion Powder use very little - a pinch will do it
⅛ teaspoon Turmeric use very little - a pinch will do it

Instructions

Carefully add eggs to a medium saucepan and cover them with water. Place the pan over high heat and bring the water to a full boil.
Boil the eggs for 2 minutes. Turn off the heat, cover the pan and let the eggs sit for 10 minutes.
Drain the water and rinse the eggs with cold water.
Peel the hard boiled eggs when they are cool enough to handle.
Slice the eggs in half and separate the yolks from the whites.
Place the yolks in a large bowl and mash them with a fork until they are finely crumbled.
Place the egg whites on a cutting board.
Add the mayonnaise, mustard powder, paprika, salt, black pepper, onion powder and turmeric to the bowl with the egg yolks. Use a fork to mash and stir the mixture until smooth. Cover the bowl and refrigerate while you dice the egg whites.
Dice the egg whites into small cubes.
Add the diced egg whites to the yolk mixture and gently stir and fold them together until combined.
Cover the bowl and refrigerate until completely chilled. Taste the egg salad and add salt, if needed. As a reference we added just a pinch to ours.

Notes

To cool the eggs quickly: drain the hot water and replace with cold water. Change the water when it gets warm and fill with cold water again. Do this 2-3 times and the eggs will be cool enough to handle.

Nutrition