Want egg salad that actually focuses on the EGGS instead of globs upon globs of mayonnaise? Enjoy this Healthy and Easy Egg Salad, tasty and crunchy (thanks, cucumbers!) with minimal work and time required. Hello, healthy, easy, and fast lunch! 

THE INGREDIENTS:

Eggs: It’s pretty obvious why these are in the recipe! Although everyone likes their boiled eggs differently, we recommend boiling them for 10 minutes so that the yolks are not jammy, but also not overcooked. 

Mayo: Although mayo is a crucial ingredient in egg salads, we wanted to put in the minimum amount just to hold this salad together. Since mayo nears 100 calories per tablespoon, drastically reducing the mayo to 1 tablespoon in this recipe saves on a lot of calories-making it light! If you prefer a more mayo-forward taste, we recommend increasing by 1 tablespoon at a time until it meets your preferences. 

Cucumber: Cucumber is incredibly hydrating, which makes this bite both refreshing and crunchy. Egg salad is often soft throughout, but some cucumber adds texture that helps this egg salad from feeling monotonous. Adding in half of a cucumber ensures plenty of cucumber pieces in your egg salad without them talking over. We do not recommend increasing the amount of cucumber as it risks this egg salad becoming a cucumber salad. No cucumbers? Any vegetable with a high water content and crunch, such as bell peppers and celery, would work well in its place. 

Green Onions: Less sharp in flavor than raw red, white, and yellow onions, green onions pack a nice punch of flavor without that overwhelming aftertaste. If raw green onions are still too sharp for your preferences, soak them in cold water for 5-10 minutes before adding them to this egg salad. If you don’t have green onions, simply add ¼ tsp onion powder to this recipe. 

Salt: A basic ingredient that adds that savory hit to this egg salad. However, be careful with salt in this recipe! This recipe easily tastes oversalted compared to other recipes. We do not recommend adding more salt than we have already written. 

Black Pepper: A basic seasoning that goes well in this basic recipe, black pepper can be adjusted to your preferences. We believe ¼ tsp makes the flavor noticeable without making the egg salad taste peppery. Although you can adjust this to your preference, we recommend increasing the amount of black pepper slowly and tasting as you go. The black pepper can also be omitted easily if you are not a fan, no substitute needed. 

Dill Weed: The ¼ tsp dill in this recipe is dried dill. If you only have fresh dill on hand, we recommend putting in about a tsp of fresh, minced dill. Just like with the black pepper, the amount of dill in this recipe can be decreased or increased to your preferences, just ensure to taste as you go. 

KEY INFORMATION:

Peeling Cucumbers: Although we peel the cucumbers in this recipe, it truly is a matter of preference! If you do not peel the cucumbers, they will have a bit more of a “chew” to them as you get through their skin when you take a bite. We find that peeling the cucumbers makes them easier to eat in this Healthy and Easy Egg Salad. However, if just don’t feel like using a peeler, we’ll leave this article here so you can feel extra healthy.

Peeling Eggs: The method that works the best for us is as follows: 

1. Boil the eggs, 

2. Let rest or run under cold water until they are hot, but barely manageable. 

3. Lightly tap against a hard surface to crack initially. 

4. Peel carefully. 

We have found that letting the eggs cool completely means that we lose a lot of the egg when we are peeling off the shell. 

THE RECIPE: