If there's one recipe to keep in your back pocket at all times, it's an egg salad recipe. It's packed with protein and healthy fats to keep you full and satisfied for longer, alongside tender herbs and bright flavors for the ultimate vegetarian dish. My One Bowl Healthy Egg Salad is my favorite egg salad recipe yet. It's bursting with flavor and is versatile enough to be enjoyed for breakfast, lunch, or anytime you need a delicious and filling snack.
Ingredients
- 8 Eggs
- ¼ Cup Red Onion finely diced
- ¼ Cup Parsley finely chopped
- ¼ Cup Chives finely chopped
- 4 Pickles chopped
- ½ Cup Mayo or Greek Yogurt
- 1 Tablespoon Dijon Mustard
- 1 Teaspoon Sea Salt
- 1 Teaspoon Ground Black Pepper
Instructions
The Traditional Method:
- Start by boiling and peeling your eggs, just like you would when making hard boiled eggs.
- Once the eggs have cooled, place them into a large bowl and use a fork to mash them finely, leaving some texture.
- Then, dice your red onion and add it to the bowl alongside your parsley, chives, pickles, mayo, mustard, sea salt, and black pepper.
- Mix well to combine, then taste and adjust seasonings as needed.
- Once you're done, serve and enjoy! I love to enjoy this egg salad with crackers, on lettuce wraps, or in a sandwich.
The "Egg Hack" Method
- To prepare your egg salad this way, start by preheating your oven to 350 F.
- Next, grease a standard loaf pan lightly with oil, and crack your eggs into the pan.
- Place the loaf pan into a larger baking dish and fill the larger dish with water, up until it reaches the level of the eggs.
- Bake for 30 minutes, then remove from the oven and let cool.
- Once the eggs have cooled, flip the loaf pan over and chop the eggs as fine as you'd like them and add them to a large bowl.
- Then, dice your red onion and add it to the bowl alongside your parsley, chives, pickles, mayo, mustard, sea salt, and black pepper.
- Mix well to combine, then taste and adjust seasonings as needed.
- Once you're done, serve and enjoy! I love to enjoy this egg salad with crackers, on lettuce wraps, or in a sandwich.
Calories: 43kcal | Carbohydrates: 5g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 1161mg | Potassium: 163mg | Fiber: 1g | Sugar: 3g | Vitamin A: 555IU | Vitamin C: 9mg | Calcium: 82mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
