How to Make Egg Salad
If your children or grandchildren ask if they can help you cook, teach them how to make egg salad. It's easy to put together and, if you boil the eggs ahead of time, requires no oven or stove-top. You can make the eggs the day before and store them in the refrigerator until you are ready to make the salad. Most kids love helping out in the kitchen and feel grown-up if they are allowed to mix, stir or add ingredients. Little fingers can be excellent egg peelers too, and except for a bit of chopping, which you should do for them if they're very young, they only need to mix the ingredients together to make this traditional egg salad recipe. Even a toddler can help make egg salad. The 6 grams of protein in an egg mean it's an excellent and inexpensive source of protein.
Hey, everyone, I'm Judith with Recipe.com, and today we're gonna be showing you how to make Egg Salad, a really quick and simple recipe. So what we're gonna need is 2 hardboiled eggs which we've peeled and chopped into small pieces, 2 tablespoons of finely chopped celery, 1 tablespoon of mayonnaise, some black pepper to taste, 2 teaspoons of Dijon mustard, and 1 teaspoon of finely minced scallion greens. So, very easy to prepare. Let's get our bowl. We'll put our hardboiled eggs in there. We'll put our celery. Our scallion greens. This is gonna give it a nice crunch, a nice-- nice crunch and lots of different textures to our salad. Put our mayonnaise in there, our Dijon mustard is going in there, too, and we're gonna sprinkle it with a little bit of black pepper. If you wanted to put some paprika in there, too, that's a great little extra kick. So we're just gonna combine all of that together, and that is gonna make one delicious egg salad. So once everything's stirred in there, we're just gonna mash it up slightly, get it to the consistency that you like, and that's it. Now, that is a great salad to go on top of a piece of bread, piece of toast, in a sandwich, on top of some romaine, that's it. Very quick and simple. That is how you make an egg salad. Well, thanks for watching, everyone. For more great recipes and savings, go to Recipe.com.
What You'll Need
- 2 hard-boiled eggs, (see Tip), peeled and chopped
- 2 tablespoons finely diced celery
- 1 tablespoon low-fat mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon minced scallion greens
- Freshly ground pepper, to taste
Step By Step
Mash eggs in a small bowl with a fork. Stir in celery, mayonnaise, mustard, scallion greens and pepper until combined.
Tip: To hard-boil eggs, place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with cold water. Let stand until cool enough to handle before peeling.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
A slightly sweeter and milder variation on this recipe might appeal more to your child's tastes. All you have to do is add in yellow mustard and relish and leave out the spicy ingredients like scallion greens and Dijon mustard. Add in about 1 teaspoon of mustard and relish and taste for flavor.
Serve either style egg salad on whole grain bread, soft rolls, pita bread or tortillas. Some children enjoy egg salad if they can spoon it onto their favorite crackers. Others enjoy dipping a celery or carrot stick into the salad and eating it that way.
So let the kids help make lunch one day. They will be so proud they know how to make egg salad and will gain confidence from their "cooking" skills. And children usually like to eat the foods they have prepared. Eggs are low in calories, low in cost and high in nutrition which makes them an inexpensive but healthy food for you and your child.
Per Serving: cal. (kcal) 173, Fat, total (g) 12, chol. (mg) 424, sat. fat (g) 3, carb. (g) 4, Monounsaturated fat (g) 4, pro. (g) 13, vit. A (IU) 728.85, sodium (mg) 394, Potassium (mg) 165, Medium-Fat Meat () 2, Percent Daily Values are based on a 2,000 calorie diet