7 Ingredient Egg Salad
A simple and delicious egg salad is a great way to use those excess eggs and have a meal ready in a jiffy.
Servings 8
Calories 141kcal
Cost $10 or Less
Equipment
- 1 Pressure Cooker Optional
Ingredients
- 12 eggs hard boiled
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 oz Softened Cream Cheese or Room Temperature Quark
- 1 tsp Apple Cider Vinegar or Distilled Vinegar
- 1/8 to 1/4 Cup Sugar
- 1 tsp prepared mustard
Instructions
- Prepare the Eggs: After ensuring your hard-boiled eggs are peeled, place them in a medium-sized mixing bowl.
- Mash the Eggs: Use a pastry blender or a fork to mash the eggs to your desired consistency. Some prefer a coarser chop, while others like a finer mash.
- Add Creamy Base: Add the softened cream cheese (or quark) to the mashed eggs. Mix thoroughly until the creamy base is well incorporated with the eggs.
- Incorporate Remaining Ingredients: Add the mustard, salt, pepper, your chosen sweetener, and apple cider vinegar to the bowl.
- Mix Until Combined: Stir all the ingredients together until they are fully combined and the egg salad reaches a uniform consistency.
- Taste and Adjust (Optional): Taste the egg salad and adjust seasonings (salt, pepper, sweetener) as needed to suit your preference.
- Serve or Store: Your simple egg salad is now ready to enjoy! Serve immediately, or store it in an airtight container in the refrigerator for 3-5 days.
Notes
For extra flavor, stir in your favorite fresh herbs such as dill, rosemary, basil, or finely chopped garlic scapes.
Nutritional information is an estimate and will vary depending on specific ingredient brands, quantities used, and any substitutions or additions.
Store it in an airtight container in the refrigerator for 3-5 days.