The Perfect Creamy Egg Salad in Just 10 Minutes!
Egg salad is a classic dish that’s simple and incredibly satisfying. You can create a delicious and creamy salad perfect for lunch, dinner, or snacks with just a few basic ingredients. It’s versatile, too – you can serve it on a sandwich, a bed of lettuce, or as a dip for crackers and vegetables. The best part? You can make a batch of egg salad in just 10 minutes, making it an easy and quick meal option for busy weekdays or lazy weekends. So let’s get cracking and learn how to make the perfect creamy egg salad!
Serves 4 Prep 10 minutes Cook 6 minutes
For this recipe, you will need:
- 4 Hard-boiled eggs
- 70g Frozen peas
- 2-3 tbsp Mayonnaise
- 1tbsp Greek Yoghurt
- 1tsp Mild Mustard
- 1 Onion sliced
- A handful of chopped fresh dill
- A pinch of salt
- A pinch of black pepper
- A pinch of turmeric
Egg Salad Instructions:
To boil the eggs
Place 4 eggs into a pan of cool water, gently heat till the water is boiled and cook for 6 minutes. Once boiled, place eggs into a bowl of ice water, then carefully remove the shell.
Once you have boiled the eggs and removed the shell, separate the yolk from the whites, then with a fork, mash the yolks and finely chop the whites.
Using the same pan, you boiled the eggs, place your frozen peas, a cook until done.
To prepare the sauce
Combine the Mayonnaise, greek yoghurt, mustard, onion, dill, salt, pepper and turmeric in a large mixing bowl.
Now that you have made the sauce and the eggs combine the two to create your egg salad.
Once you have made your egg salad, you are ready to plate up. We suggest serving the egg salad on a slice of toasted baguette, with a bit of salad and peas on the side.
This quick and easy recipe is a healthy and delicious meal for everyone to enjoy. You could even use it as a sandwich filling and have it for a picnic.
Looking for a sweet snack to pair with this tasty egg salad? Check out our yummy Chocolate fridge cake recipe. It’s great for using up any leftover easter chocolate.