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.
Simple egg salad
- 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.
Instant pot method:
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.