Homemade egg salad is such a simple meal that is nutritious and quick. We rely on this recipe for lunch at least once a week. Follow along to learn just how quick and easy it is to prepare!
Jump to Recipe
Simple lunch recipes are what I’m all about. Sometimes when I get busy and going with the day the last thing I want to do is stand in the kitchen and cook an elaborate meal. If I do end up making a complex meal for lunch, I’m making enough to also have for dinner, like homemade pot pie with Einkorn Sourdough crust. Usually, though, I’m making a big batch of tacos or something of that nature. This way, I’m not standing in the kitchen all day.
I have a toddler and an infant so I definitely can’t be spending all my time in the kitchen. Though I do like to cook, especially things like homemade Pop Tarts, my family is obviously more of a priority.
Eggs are such a simple and nutritious protein option, packet with omegas. I love using eggs to make breakfast casseroles or mini quiche bites to double the recipe and freeze for later. Eggs are even a great dinner option in a pinch as well.
The busy Summer months are quickly approaching. I can already imagine spending my whole day outside playing with the kids in the garden and on the play set. Quick lunches are going to be important. I’ve already been brainstorming new recipes to try that can keep me spending my time how I want to.
What is egg salad?
Egg salad is basically hard-boiled eggs mixed with mayo and spices. You can also add things like pickles and herbs to personalize the flavor for any meal. We love eating egg salad on sandwiches. I’ll make up a batch of Sourdough English muffins or Tortillas in the morning to have for breakfast and utilize again for lunch to make egg salad sandwiches.
Pin It!
Egg Salad sandwich topping ideas
- Cooked, crumbled bacon
- Shredded cheese
- Spring mix or lettuce
- Fresh herbs
- Fresh tomatoes
- Crispy, shredded hash browns
What goes well with Egg Salad?
This is such a versatile meal that almost anything goes well with egg salad. Here is a list of our favorite sides to enjoy with this simple meal:
- Sauerkraut
- Potatoes
- Salad
- Soup
- Seasonal Fruit
- Seasonal Veggies
- Sliced Avocados
The side options are almost endless. We try to eat what’s in season for the highest nutritional value. Egg salad can be enjoyed off of a sandwich as well and served over rice or veggies if needed. Though Sourdough bread, Tortillas, and English muffins really give an open canvas for this staple meal.
Supplies you’ll need to make Egg Salad
- Instant pot with rack, to boil the eggs, optional (You could also just use a pot)
- Egg slicer
- Medium bowl
- Wooden spoon
Egg Salad Ingredient List
- Distilled white vinegar
- 10 eggs, pastured preferred
- 1/4 Cup Mayo, I recommend homemade Avocado mayo
- 2 Tbsp. Mustard
- 1 tsp. Salt
- Fresh ground pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/4 tsp. Dill
- Pickles + some juice, optional
- 1/4 tsp. Smoked paprika
How to make egg salad
Begin by adding 10 eggs to a rack in your instant pot. To the instant pot, add 1 cup of water and a splash of vinegar. Place the lid on and turn to sealing. Cook for 8 minutes on high pressure.
Quick release the pressure. Move the eggs to the sink and immediately start running cold water over them. Going from the hot to cold water helps the egg shells to release more easily.
After 5 minutes of the eggs being submerged in cold water, begin removing the shells.
Use an egg slicer to cut the eggs lengthwise, then turn them and slice the opposite way. You could use a knife if you do not have an egg slicer.
Add mayo, mustard, chopped pickles + a splash of juice, and seasonings to the bowl. Stir to combine.
Add to a sandwich with seasonal veggies and herbs. Enjoy!
Leave a comment below with your favorite quick, go-to meal idea!
More encouraging posts from My Abiding Home:
- How To Effectively Communicate with Your Toddler
- 5 Simple Meals To Make Weekly
- The Best Coffee Brewing Method and Why
How To Make Egg Salad | Easy Lunch Idea
Equipment
- Pressure cooker optional, you could just boil eggs in a pot
- Wooden Spoon
- Medium bowl
- Egg slicer
Ingredients
- Distilled white vinegar for cooking the eggs
- 10 Eggs Pastured preferred
- ¼ Cup Mayo Homemade Avocado mayo preferred
- 2 Tbsp. Mustard
- 1 tsp. Salt
- Fresh ground pepper
- ¼ tsp. Smoked Paprika
- ¼ tsp. Dill
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
Optional
- 1 Pickle Chopped + a splash of juice
- ½ tsp. Honey or Coconut sugar
Instructions
- Place eggs on a rack in the Instant pot. Add 1 cup of water and a splash of distilled vinegar.
- Set the lid on the Instant pot to "Sealing." Cook on high pressure for 8 minutes.
- Quick release after cooking. Immediately move the eggs to be submerged in cold water. (I achieve this by running the eggs under cold water for 5 minutes to allow the egg shells to be removed more easily).
- Remove the egg shells.
- Use an egg slicer to slice the eggs horizontially and then again vertically.
- Add eggs, mayo, mustard, pickles + juice, and seasonings to a medium bowl and stir.
- Taste, add any additional seasonings as needed.
- Add egg salad to desired bread or wrap and enjoy!
Leave a Reply