I have already mentioned before that I don’t think lunch needs to have a lot of fuss made over. Leftovers, a few prepped options, fresh fruit and veggies, and sandwiches suffice just fine for the lunch hour. Egg salad is one of the few things that I prep for my husband as a quick lunch throughout the week. Sometimes I even just hard boil the eggs and he prepares the rest himself.
Egg salad can be made as fancy as you like with curry powder, bacon, avocado, pickles, a variety of spices, different vegetables for crunch, capers, and more. This is Eat Well, Spend Smart though, and I try to share with my readers how to achieve delicious meals in the simplest way possible with as few ingredients as needed in order to keep food costs down. I find that the more ingredients you add to dishes, the higher the costs of your weekly food bill.
Simple works for us, so that’s what I stick with the majority of the time. You are welcome to add in any of the fancy schmancy items that you desire. I say go for it! This is just the base recipe. You do you, and customize as you wish.
- 6 eggs
- 1/4 cup mayonnaise or a mix of 2 T. mayo and 2 T. plain Greek Yogurt
- 1/8 tsp pepper
- 1/8 tsp salt (up to 1/4 tsp to taste)
- chives for garnish
- Hard boil eggs. See notes below for options.
- Cut up eggs into chunks and place in bowl.
- Add mayo, salt and pepper, and stir to combine.
- Add chives if desired.
- In a pot, cover eggs with water, bring to a boil, cover, and remove from heat and let stand for 10-12 minutes. Remove from water and place in ice water for a couple of minutes to cool. Peel and proceed to recipe.
- Place eggs in pressure cooker with 1 cup of water. Turn on manual high pressure for 6 minutes. When time has elapsed, use the manual pressure release. Place eggs in ice water to cool. Peel and proceed to recipe.