Eggs

Egg Salad

Name: Egg Salad
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 large, hard-boiled and finely chopped Egg (Whole, Raw); 1/2 teaspoon Sweet pickle relish; a pinch Salt; 1/4 teaspoon Mustard; 1 tablespoon Mayonnaise

Hard-boiled egg mixed with mayonnaise, mustard and sweet pickle relish — about 174 calories per serving, ready for a sandwich.

174kcal per serving

6.4gprotein

1.5gcarbs

15.7gfat

186 mgsodium

Sodium is calculated without salt added to taste.

Estimated; may vary.

Prep10 min

Cook15 min

Total45 min

Makes1 serving

DifficultyEasy

Classic egg salad: one hard-boiled egg chopped fine and mixed with a tablespoon of mayonnaise, a little mustard and sweet pickle relish. One serving is about 174 calories with 6 g of protein, enough to fill a sandwich or top a bed of lettuce.

The egg is the technique. Start it in cold water, bring it to a simmer and cook gently rather than at a rolling boil, then cool it fast in cold water. Slow cooling is what gives the yolk a grey ring and makes the shell cling; a properly chilled egg peels clean.

Spread it on whole-grain bread with lettuce, stuff it into a pita, or scoop it onto crackers. It keeps three days in the fridge. For a lighter version use half mayonnaise and half plain Greek yogurt, which also adds protein without changing the texture much.

Ingredients

Servings

Egg (Whole, Raw)1 large, hard-boiled and finely chopped
Sweet pickle relish1/2 teaspoon (2.5 g)
Salta pinch
Mustard1/4 teaspoon (1.5 g)
Mayonnaise1 tablespoon (14 g)

Cook’s tips

Cool the egg in cold water as soon as it is done; slow cooling gives a grey ring around the yolk and makes peeling harder.
Chop the egg finely with a fork or pastry cutter so the salad spreads evenly instead of falling out of the sandwich.
Egg salad is perishable: keep it below 40°F, do not leave it out longer than 2 hours, and eat within 3 days.
Contains: eggs (hard-boiled egg and mayonnaise).
Naturally gluten-free and dairy-free as written; check the mustard and relish labels if gluten is a concern. Half the mayonnaise can be swapped for plain Greek yogurt.

Method

Wash your hands and all surfaces before you start.
Put the egg in a small pan and cover with cold water by an inch.
Bring to a simmer over medium heat and cook 12 to 15 minutes.
Cool the egg at once in cold water, then chill it in the fridge until easy to peel.
Peel the egg and chop it finely.
Stir in the relish, salt, mustard and mayonnaise until evenly mixed.
Serve on bread or greens, or chill until needed.

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