Here’s my best egg salad recipe or in other words: my most favorite egg salad!
And it’s chunky, crunchy, creamy… it’s got everything I like. It’s got it all. I am also quite fond of the combination of eggs and mint by the way because they seem to be just made for each other. You should definitely try!
This used to be one of my regular homemade spreads for lunch. It was an egg salad or a spicy chickpea hummus, one or the other. I would take it to the office very often years ago when I was working as an accountant before becoming a full time food blogger.
Such an easy and simple egg salad!!
Best Egg Salad Recipe
This is how I would do it.
Boil a couple of eggs the evening before, chop the cold peeled eggs up in the morning, then add the rest of the ingredients you find in the recipe below and give it all a good stir. I’d scoop the whole lot in an airtight container. Ready for work!
I hope you have a fridge nearby where you work because I think that you should chill this eggy salad until lunchtime. I know, the eggs are cooked. But still, I’m not a fan of lukewarm egg salad. Besides, the fresh mint tastes so much better if you serve this egg salad cold. Add a couple of slices of bread to it, homemade egg salad to spread it with. And also little sprinkle of paprika powder in the end.
This is such a wonderful lunch to look forward to while the morning wears on… Behind that computer and phone. Just don’t bring this egg salad too often to work or you might have to share it with a bunch of other envious colleagues in the end.
Don’t tell me I didn’t warn you!
- 4 large eggs
- 2 tbsp mayonnaise
- a handful fresh mint chopped
- 1 tbsp lemon juice
- paprika powder
- Fill a small pan with some cold tap water and place it over high heat. Once the water is boiling, carefully slip in the eggs using a spoon.
- Boil the eggs for 9 to 10 minutes. They aver to be hard-boiled. Drain the cooked eggs and let them cool down fully at room temperature. Carefully peel them. Rinse the peeled eggs under cold running tap water. Add them to a large mixing bowl.
- Mash the hard-boiled eggs using a fork. Let's keep the salad a little chunky! Add the freshly chopped mint.
- Stir well and add the mayo. Season with a little pinch of pepper and salt.
- Stir all the egg salad ingredients firmly until well combined and creamy. Then add the lemon juice.
Stir well again. Check the seasoning and add extra mayo, pepper, salt or lemon juice to taste if necessary. Transfer the egg salad to a clean bowl and sprinkle with paprika powder. Spread it on a slice of bread or toast. Serve at room temperature.