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egg salad on toast
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4.50 from 2 votes

The BEST Egg Salad

This egg salad recipe came to me by accident, but, boy was it a happy accident!
Course Main Course, Salad
Cuisine American
Keyword easy recipe, egg salad, Eggs, Farm Fresh Eggs, healthy recipe, sandwiches
Prep Time 5 minutes
Cook Time 9 minutes
Servings 2 people
Calories 227kcal
Author Mary Rose

Equipment

  • 1 Instant Pot optional. Can boil on the stove top as well.
  • 1 mixing bowl
  • 1 garlic press

Ingredients

  • 3 hard boiled eggs
  • 2-3 tbsp finely chopped pickled jalapenos
  • 2-3 tbsp finely chopped red onion
  • 1 clove fresh garlic, pressed
  • salt and pepper to taste
  • 2-3 tbsp mayo

Instructions

  • First boil your eggs and soak in cold water for a few minutes to make them easier to peel.
  • Peel 3 eggs and chop. Add to a mixing bowl. I prefer to mash the egg yolks to make a creamy egg salad.
  • Add the finely chopped jalapenos and onions.
  • Using a garlic press, add the clove of garlic.
  • Add salt and pepper to taste. Mix these ingredients before adding the mayo.
  • Add the mayo and mix well.
  • Serve on fresh sourdough bread with some lettuce.

Notes

Store in an airtight container in the fridge for 3-4 days.

Nutrition

Serving: 1serving | Calories: 227kcal | Carbohydrates: 2.5g | Protein: 9.25g | Fat: 20g | Saturated Fat: 4.25g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 11g | Cholesterol: 287.5mg | Sodium: 270.5mg | Potassium: 148mg | Fiber: 0.95g | Sugar: 1.5g | Vitamin A: 525IU | Vitamin C: 3.5mg | Calcium: 45mg | Iron: 0.7mg