Egg salad is an easy, healthy recipe that can be with or without mayonnaise, depending on your preference. Learn how to make a classic egg salad (with mayo) and an avocado egg salad (without mayonnaise). Plus, learn my secret to kicking up the protein in each recipe.
Both of these egg salad recipes would make a delicious lunch or light dinner and are a great meal to add to your weekend meal prep.
CLASSIC EGG SALAD RECIPE:
AVOCADO EGG SALAD RECIPE:
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INGREDIENTS & PRODUCTS USED:
Mayo with Avocado Oil:
Santoku Knife:
2.5 Quart Stainless Steel Pot:
Glass Bowls:
Wooden Spoon:
Storage Containers:
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CLASSIC EGG SALAD RECIPE
8 eggs
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
2 tablespoons finely diced radish
3 tablespoons mayonnaise*
1 tablespoon fresh chopped dill
salt and pepper to taste
Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
Bring to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes.
In the mean while, set up an ice bath by filling a large bowl with ice cubes and cold water.
Once the timer goes off, use a slotted spoon to remove the eggs from the pot and place into the bath.
Once the eggs are cool enough to handle, peel off the shells.
Slice four of the eggs in half, pop out the yolks (you can save them for another time) then chop.
Slice the remaining eggs in half, and chop up with the yolks.
Place the chopped eggs and egg whites into a large bowl, and add in onions, celery, radish, mayo, dill, salt and pepper. Gently stir everything together.
Transfer to an air tight container or enjoy on top of your favorite sandwich bread, lettuce wrap to green salad.
Makes 2 servings.
NUTRIENTS PER SERVING: Calories 310 | Total Fat 26g | Saturated Fat 5.3g | Cholesterol 210mg | Sodium: 419mg | Carbohydrate 32g | Dietary Fiber 0.4g | Sugars 0.9g | Protein 19.2g
AVOCADO EGG SALAD RECIPE
8 eggs
1 large, ripe avocado
1 tablespoon lemon juice
2 tablespoons finely diced red onion
2 tablespoons finely diced celery
2 tablespoons finely diced radish
1 tablespoon fresh chopped dill
salt and pepper to taste
Place eggs in the bottom of a stainless steel pot, add enough water to come one inch above the eggs.
Bring to a boil, shut off the heat, pop on the lid and set your timer for 10 minutes.
In the mean while, set up an ice bath by filling a large bowl with ice cubes and cold water.
Once the timer goes off, use a slotted spoon to remove the eggs from the pot and place into the bath.
Once the eggs are cool enough to handle, peel off the shells.
Slice four of the eggs in half, pop out the yolks (you can save them for another time) then chop.
Slice the remaining eggs in half, and chop up with the yolks.
Scoop avocado into a large bowl and add lemon juice and a pinch of salt. Using the back of a fork, mash the avocado against the side of the bowl until it’s smooth and creamy.
Add the chopped eggs and egg whites into the bowl, along with the onions, celery, radish, dill, salt and pepper. Gently stir everything together.
Transfer to an air tight container or enjoy on top of your favorite sandwich bread, lettuce wrap to green salad.
Makes 2 servings.
NUTRIENTS PER SERVING: Calories 273 | Total Fat 18.5g | Saturated Fat 4.4g | Cholesterol 330mg | Sodium: 243mg | Carbohydrate 8.9g | Dietary Fiber 4.8g | Sugars 1g | Protein 20.5g
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#eggsalad #healthyrecipes #eggsaladrecipe #lunchrecipes
I love your Youtube channel. Thanks again for sharing!!!
Thanks so much Jake! enjoy the recipes 🙂
Hi C&D Fam! I am sharing my go-to recipe for egg salad today (one with mayo + one with avocado). This is a super simple recipe to make and it’s SO delicious. I can’t wait to hear what you think. Enjoy!! xo – Dani
FIRST OMG
I love your channel they both looks delicious
Awesome!! Enjoy them + thank you so much for watching.
Both sound yummy but will not add the radishes. Never thought to use avocado but I am thinking I will like it.
You can easily skip them or add another crunchy veggie that you like.
Omg I’ve been making avocado egg salad for years, and it’s SO easy to whip up for a quick, healthy lunch! Thx Dani!
Super easy! 😉
Both recipes sound great! I didn’t see the brand of mayonnaise you used. Looking for a healthy alternative! Thanks for sharing.
Sorry about that! Will add it now but here you go in the meantime – > http://bit.ly/2JlOTvZ
I will try the classic and avocado egg salad.
Awesome!! Enjoy them.
Delish! I always make my egg salad with avocados (or store bought guacamole packets) and always sprinkle some cayenne pepper into the mix to give it a little extra something.
Yum! I’m going to add some cayenne next time, so good!
Nicely done. Thank you for the avocado recipe.
Both recipes looks delicious! Thank you for sharing. Will the avocado turn brown?
These recipes look wonderful! The music in the video is a bit distracting, however.
Sorry about that!! We will adjust that for the next video.
Clean & Delicious thanks so much! I love your videos. It would enjoyable to hear the sounds of the food being prepared rather than background music.
I have no problem with mayo so I’d add it with the avocado egg salad. Sounds good to eat. Thanks for your recommendation
That sounds great! enjoy it.
I just made this. Its delicious! I added avocado, Greek yogurt, onion and boiled potatoes and dill.
I didn’t had the other ingredients on hand, but it still good! Dani you the queen!
Adding mustard made it really delicious
I love them both look so delicious I will have to try and make this thank for sharing with us beautiful
Both, but I always halfway mash my ingredients together, so it is really mixed and it tastes so much better than just stirring them up.