Egg salad is a super versatile summertime lunch option that fills you up without weighing you down!
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Jump to RecipeEgg salad is a seriously underrated lunch option. Hear me out: it’s high in protein, can be served multiple ways, and overall can make a filling-but-light meal any day of the week. In the heat of summer, it also makes a fantastic picnic or meal when you don’t want to eat something hot but still need to feel full.
I love cold egg salad on toasted bread with lettuce and tomatoes. The contrast of warm and cold, soft and
If you do pack it in a lunch, I have two suggestions to prevent nasty soggy sandwich syndrome. First, still toast the bread. Even if it’s no longer hot, the crispy edges help. Second, put a layer of lettuce (I like spinach) between the egg salad and bread.
And before you say it, allow me to solve the age-old complaint of egg salad in lunches: if you pack it, keep it in the fridge or a cooler with ice. Eggs only smell funky when they’re not cold enough!
This lunch feels healthy. And yes, it’s got a decent amount of fat in it, but the fat here serves to make you feel full. Add some carrots and hummus and an apple, and you’ve got the perfect lunch for kids and adults!
Bonus: make it on Sunday for lunch all week long! It’s also not work intensive; it’s as simple as
Feel free to adjust the ingredients to suit: I like mine to be not at all runny. If you don’t like mayonnaise, use all Greek yogurt and vice versa. If it tastes bland, add more pickle relish and salt.
This recipe makes about 4 large sandwiches (as shown in the photos) or more than double that of small finger sandwiches. Which I highly recommend if you’re hosting a tea.
Tools you’ll need: medium pot, egg timer, knives and mixing bowl.
Egg Salad
Ingredients
- 12 eggs
- 2 1/2 Tbsp mayonnaise
- 3 Tbsp plain Greek yogurt
- 1 stalk celery
- 2-3 tsp Dijon mustard
- 4-6 Tbsp pickle relish
- salt & pepper to taste
Instructions
- Hard boil the eggs, then let them cool fully. It’s even better if you do this the day before.
- Peel all the eggs. With two knives, slice the eggs into bits (much in the same way you’d pull pork with two forks). The smaller the better, but don’t worry about getting things perfectly even here.
- Add the mayonnaise, Greek yogurt, mustard, and celery. Add the pickle relish to taste, pressing excess liquid out of the relish before mixing in.
- Add salt and pepper and stir to combine. Taste and adjust as needed!
- Serve over a bed of lettuce, on a sandwich, or inside a wrap.
Do you have go-to recipes for when it’s too hot to cook? I also like grilling marinated chicken for grain bowls or salads!
CTA***
Wow! Delicious.