Hey there, ready for the BEST EVER EGG SALAD recipe? And guess what? I’ve got a no-peel egg hack that’ll make your life so much easier! Every kitchen needs a classic egg salad recipe, right? Well, here’s mine! It’s seriously delicious and perfect for those busy weekday lunches. It’s got that tangy kick from the pickles, loads of texture, and if you’re not a fan of mayo, just swap it out for some creamy Greek yogurt. I love chowing down on it straight from the bowl, slapping it between two slices of bread, wrapping it up in romaine lettuce leaves, or even spreading it on a crunchy rice cake!
So here’s the scoop: instead of the whole boiling and peeling egg ordeal, let’s try something way simpler. Pop those eggs into a greased loaf pan, then place the loaf pan in a bigger baking dish filled with water. Bake it up at 350 degrees for about 30 minutes. Once they’re cooled, flip that loaf pan over, give ’em a chop, and voila!
Best Ever Egg Salad
- Category: Salad
Ingredients
- 8 eggs
- 1/4 cup of finely diced red onion
- 1/4 cup of finely chopped parsley
- 1/4 cup of finely chopped chives
- 4 pickles (chopped)
- 1/2 cup of mayo or Greek yogurt
- 1 tablespoon of Dijon mustard
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
Instructions
- Now, whether you boiled and peeled your eggs the old-fashioned way or tried out my time-saving trick, once those eggs are cooled and mashed up, toss ’em in a bowl along with the rest of the ingredients.
- Mix it all up real good, give it a taste, and adjust those seasonings to your liking. Then, dig in and enjoy!
