boiled egg salad recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best boiled egg salad recipe

I’ve been making boiled egg salad for as long as I can remember. It’s a classic recipe that never goes out of style, and for good reason – it’s incredibly easy to make, requires minimal ingredients, and is perfect for any occasion.

Whether you’re looking for a quick lunch, a snack to pack in the kids’ lunchboxes, or a dish to serve at a family gathering, boiled egg salad is always a winner. I love how versatile this recipe is – you can serve it on its own as a light meal, or add some crackers or bread for a more substantial snack.

The best part? It’s packed with protein and healthy fats from the eggs and avocado, making it a great option for those looking for a nutritious meal without sacrificing flavor.

Boiled Egg Salad

Boiled Egg Salad

4.6 from 767 votes

A classic boiled egg salad recipe with a creamy dressing and mixed vegetables. Perfect as a light lunch or snack.

Prep Time15 mins
Cook Time10 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Boiled Eggs

6 large eggs

For the Salad Dressing

1/2 cup mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1 tbsp finely chopped fresh dill
salt and pepper to taste

For the Salad

2 cups mixed greens
1/2 cup diced cucumber
1/2 cup diced bell pepper
1/4 cup finely chopped red onion

👨‍🍳Directions

1Place the eggs in a saucepan and cover them with cold water by about an inch.
2Bring the water to a full rolling boil over high heat.
3Once boiling, reduce the heat to medium and let the eggs boil gently for 9 minutes.
4This will ensure the yolks are fully cooked and the whites are set.
5After 9 minutes, drain the hot water and immediately rinse the eggs under cold water to stop the cooking process.
6Let the eggs cool in the cold water for about 5 minutes.
7This makes them easier to peel.
8Once cooled, carefully peel the eggs and chop them into small pieces.
9In a large bowl, prepare the salad dressing by whisking together the mayonnaise, Dijon mustard, lemon juice, dill, salt, and pepper.
10Mix well until the ingredients are fully combined and the dressing is smooth.
11Add the chopped boiled eggs, mixed greens, diced cucumber, diced bell pepper, and finely chopped red onion to the bowl with the dressing.
12Gently toss all the ingredients together until the salad is evenly coated with the dressing.
13The salad should have a creamy texture and a balanced flavor.
14Serve the boiled egg salad immediately or refrigerate it for up to 2 hours to let the flavors meld together.
15The salad can be garnished with additional dill or a sprinkle of paprika for added color and flavor.

🔧Equipment

Saucepan
Bowl
Whisk
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 30g💛Saturated Fat: 5g❤️Cholesterol: 372mg🧂Sodium: 570mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 16g

📝Notes

Tips: For a healthier option, use low-fat mayonnaise or Greek yogurt in the dressing. Adding chopped celery or pickles can enhance the crunch and flavor of the salad.

Watch Video Of How Boiled Egg Salad Works

This boiled egg salad recipe is always a good idea – it’s easy to make, delicious to eat, and perfect for any occasion. Whether you’re looking for a quick snack or a light meal to serve at your next family gathering, this recipe is sure to please.

With its simple ingredients and adaptable flavor profile, you’ll find yourself making this dish again and again. And don’t forget – with its high protein content from the eggs and healthy fats from the avocado, this recipe is not only tasty but also nutritious.

❓ Frequently Asked Questions About Boiled Egg Salad

Q: What is the ideal ratio of eggs to mayonnaise?

While there’s no one ‘right’ answer, I find that a 2:1 ratio of eggs to mayonnaise works perfectly. You can adjust to taste, but this ratio provides a nice balance between the creamy mayonnaise and the richness of the eggs.

Q: Can I use different types of eggs?

Yes! While traditional hard-boiled eggs are the way to go, you can also use soft-boiled or even deviled eggs if that’s what you have on hand.

Q: How do I prevent the eggs from becoming too dry?

Avoid overcooking the eggs by removing them from heat when they’re still slightly runny in the center. This will help them retain their moisture and ensure they remain creamy when mixed with mayonnaise.

Q: Can I add other ingredients to customize my boiled egg salad?

Of course! Some popular additions include diced onions, chopped pickles, grated carrots, and even cooked bacon or ham.

Q: Is it possible to make this recipe ahead of time?

Sure! Simply prepare the egg salad up to a day in advance and store it in an airtight container in the fridge until ready to serve.

Similar Posts