No-Guilt Egg Salad
Updated: May 14, 2020
Vegetarian, Dairy free, Gluten free, Soy free, Kid friendly
Recipe by: Jennifer Coatanroch
I only realized a couple of months ago that my son loves egg salad. I don't know why I didn't think of making it before then! And if you add in some vegetables, and greatly reduce the mayo, it turns out to be a pretty healthy lunch option. AND, it's super quick and easy to make! We either have it with whole wheat crackers, on sourdough bread, or over a salad. It would also be amazing with Trader Joe's Everything but the Bagel Seasoning!
But if there's one thing I can't stand doing in the kitchen, it's peeling hard-boiled eggs. I have tried all of the tricks out there, but so far I haven't found the perfect way. My brother-in-law, who is a chef, gave me my most recent tip: add a splash of white vinegar to the water with the eggs. It worked pretty well, so I'll keep on doing it.
So, to hard-boil eggs, place eggs in a pot and cover with cold water and a couple of dashes of white vinegar.
Bring to a boil, cover, remove from heat, and set timer for 12 minutes. 11 minutes if you’d like them a little less cooked. Once the timer goes off, place eggs in cold water until cooled. Peel in the bowl with the water.
Put all of the ingredients into one bowl, mix well, and that's it! A one bowl, quick and easy meal.
No-Guilt Egg Salad
Vegetarian, Dairy free, gluten free, soy free
Kid friendly, Quick and easy
Prep time: 12 minutes
Cooking time: 12 minutes
Yield: 4-6 servings _________________________________________
10 hard-boiled eggs, diced*
1/3 cup diced celery (about 1-2 stalks)
1/4 cup diced pickles
1/4 cup shredded or diced carrots (about 1 medium carrot)
1 tsp Dijon mustard
1/4 cup plain unsweetened yogurt (I use dairy free yogurt)
2 Tbsp mayonnaise
1/4 tsp salt, or to taste
Pepper to taste
Garnish options: green onion, red onion, diced tomatoes, Everything But the Bagel seasoning...
Combine all ingredients in a large bowl and mix well.
Add salt and pepper to taste.
Garnish as desired.
*To hard-boil eggs, place eggs in a pot and cover with cold water and a couple of dashes of white vinegar (supposedly this helps them peel better).
Bring to a boil, cover, remove from heat, and set timer for 12 minutes. 11 minutes if you’d like them a little less cooked. Once the timer goes off, place eggs in cold water until cooled. Peel in a bowl with water.