Egg Salad Recipe


This classic egg salad is perfect for sandwiches or on a cracker. Easy and Satisfying. Check it out the egg salad recipe here.

[one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 4[/one_third_last]


[tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

  • 8 eggs
  • 1/2 cup mayonnaise
  • 2 tbsp chopped green olives
  • 1 tsp ground black pepper
  • 1/4 tsp paprika

[/tab] [tab]

Yield: 2 cups

Amount Per Serving

  • Calories: 349
  • Total Fat: 32.6g
  • Cholesterol: 433 mg

[/tab] [/tabs]

[tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

Step 1

Place eggs in a medium saucepan with cold water to cover. Bring to a boil; cover the saucepan. Turn the heat off and let eggs stand in hot water for 12 minutes or until cooked through. Remove from the water.
Step 2

Allow to cool; peel and chop.
Step 3

Place eggs in a large bowl. Stir in mayonnaise, pepper, and paprika. Top with olives. Cover and refrigerate for 2 hours or until chill. Egg Salad is ready to serve. ENJOY!!

[/tab] [tab]

  • Serve on bread or toast.

[/tab] [/tabs]

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!


Please enter your comment!
Please enter your name here