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You know what is good tasting, highly nutritious, cost conscious and incredibly easy to make? Eggs of course! And one of the most delicious ways to enjoy eggs is in egg salad. Try this simple egg salad recipe and see what you think.
One you master this egg salad recipe, you can use it in tea sandwiches, served on top of a salad or just straight from the bowl.
Egg salad goes well with watercress as well. During the summer months, egg salad is great to make because it doesn’t heat up the kitchen and can even be made ahead of time. This recipe is also perfect to enjoy for a summer picnic.
Ingredients in Egg Salad
hard boiled eggs
avocado oil mayo
red onion
green onions
paprika
cayenne pepper
salt and pepper
Simple Egg Salad
Dr. Lisa
A simple and classic recipe for egg salad. Make ahead and enjoy later.
Dr. Lisa Leslie-Williams, BS, Pharm D is a clinically trained pharmacist turned holistic wellness expert, author, speaker and wellness motivator. As the founder of The Domestic Life Stylist, her background in science and passion for natural health is evident in her holistic recipes and wellness articles that have been crafted to support the body's natural ability to heal.
The media spokesperson has been a guest expert and shared her wellness recipes on numerous TV, news and online publications including the Dr. Oz Show, ABC, NBC, FOX, Women's World Magazine and much more!
Mmmm, egg salad is on our menu for this weekend, and I’m thinking we may just make this recipe; it looks delicious! I love eggs; so many nutrients packed into just 1 egg, and they’re so filling. Thanks so much for sharing on Inspire Me Wednesday. Featuring you in next week’s issue.
Yes! Eggs are so filling and so versatile. When I was introducing new foods to our daughter years ago she couldn’t stand eggs. I was worried about how she would fit into our family. But years later she is right along with us. Thanks for the feature!
Yes! I love the crunchiness of a cracker paired with the egg salad. Of course you are welcome to use any “vehicle” you want to get the deliciousness to your mouth. Try it with your favorite cracker and tell me what you think!
Hey Lisa, I know I’ve featured this before, but I can’t resist sharing again on Inspire Me Wednesday. Featuring you in this week’s issue. This looks and sounds de-lish right now. I love eggs too; they’re kinda my go to food when I’m trying to lose weight because they keep me full so much longer. Just adding a boiled egg to a salad or eating other foods with eggs goes a long way. Love me some eggs.
You are right about that Mel. They keep be full for a long time and recently I’ve started boiling some ahead of time and stashing them in the fridge. Makes it easy to grab it on the go. Thanks again for the feature.
I like how you used both red and green onion in your Simple Egg Salad, Lisa. It sounds delicious! Thank you for sharing it with us at the Hearth and Soul hop.
Mmmm, I love egg salad. And this sounds perfect right now, Lisa.
Warm weather is perfect for this egg salad. Who am I kidding? I would eat it anytime.
I`m not a big fan of egg salad…but yours looke so tasty 😡 I might just give it a try ~
Oh yeah…I wonder if this will change your mind. I hope it will. 🙂
I never think to serve egg salad with crackers – but I will now! I love that you add both green and red onion in your recipe!
I love the simplicity of this. I could have used this recipe at Easter time! Bookmarking!
This past Easter it what did it for me…It would be great at a summer picnic or party too. Memorial Day is right around the corner.
Mmmm, egg salad is on our menu for this weekend, and I’m thinking we may just make this recipe; it looks delicious! I love eggs; so many nutrients packed into just 1 egg, and they’re so filling. Thanks so much for sharing on Inspire Me Wednesday. Featuring you in next week’s issue.
Yes! Eggs are so filling and so versatile. When I was introducing new foods to our daughter years ago she couldn’t stand eggs. I was worried about how she would fit into our family. But years later she is right along with us. Thanks for the feature!
I absolutely love egg salad. I’m going to try adding some red onion to mine next time!
Me too I love eggs and egg salad. I could eat every day. I’m new g+. Happy I saw you at Foodie Friday
This looks so good! I love egg salad, what a GREAT idea to serve it on crackers like that, I never thought to do that!!!
Yes! I love the crunchiness of a cracker paired with the egg salad. Of course you are welcome to use any “vehicle” you want to get the deliciousness to your mouth. Try it with your favorite cracker and tell me what you think!
Hey Lisa, I know I’ve featured this before, but I can’t resist sharing again on Inspire Me Wednesday. Featuring you in this week’s issue. This looks and sounds de-lish right now. I love eggs too; they’re kinda my go to food when I’m trying to lose weight because they keep me full so much longer. Just adding a boiled egg to a salad or eating other foods with eggs goes a long way. Love me some eggs.
You are right about that Mel. They keep be full for a long time and recently I’ve started boiling some ahead of time and stashing them in the fridge. Makes it easy to grab it on the go. Thanks again for the feature.
This looks delicious! Pinned it! Thanks for sharing the recipe!
I like how you used both red and green onion in your Simple Egg Salad, Lisa. It sounds delicious! Thank you for sharing it with us at the Hearth and Soul hop.
It does give it a nice flavor but not overpowering. Enjoy!
I haven’t had egg salad in a while, but it suddenly sounds really good 🙂 Thanks for sharing your recipe at Merry Monday.
And it is. Put the recipe back in rotation. Actually, I just may make some today.
I love eggs too and this egg salad looks fantastic! I’d like to invite you to link up at our new link party, where we make the features! It’s such a fun party. Thanks so much for sharing! http://uncookiecutter.com/2016/03/mexican-quiche-appetizers-link-make-6/
That looks so good!! Perfect for lunch on the weekend! 🙂 Thank you for sharing with us at the #HomeMattersParty
For sure! Enjoy your week.