This light egg salad recipe has diced boiled eggs, red onions, chives, light mayonnaise, mustard, fresh lemon juice, and fresh thyme leaves over butter lettuce.
Egg salads are easy, versatile, and affordable to make.
Don't have these ingredients? No worries. Try pepperoncini's, capers, red peppers, celery, pickles, or radishes!
Eggs are one of my favorite ingredients and a "go to" dish when there's nothing else in the 'fridge. Boil some eggs every week and have them on hand for quick snacks or egg salads.
Check out my post on boiled eggs 101. I boil eggs in just water (no vinegar, no baking soda, and no holes poked in the egg). I have learned that the faster the egg cools (ice water bath) and how long you let it stay in the cold water in the fridge (~ 1 hour) are the defining factors.
Lastly, gently crack the entire egg lovingly and seduce the peel off with your gentle touch and patience! This is easiest to do under a gentle flow from the water faucet.
Eggs aren’t peeling and playing nice? Bummer… Take a breathe and do the best you can.
Serving Suggestion
Serve this Egg Salad recipe with a complementary dish like:
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Things In My Kitchen:
- Timer - I live by the timer in the kitchen and it's nothing fancy but it works.
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Egg Salad with Thyme
EatSimpleFood.com
Eggs are one of my favorite ingredients and a "go to" dish when there's nothing else in the 'fridge. Egg salad recipes are easy, versatile, and affordable to make.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 3 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 6 boiled peeled eggs, diced
- ¼ cup red onions, diced
- ¼ cup chives, sliced
- 2 tsp dijon mustard
- ⅓ cup mayonnaise
- 1 Tbsp lemon juice
- 1 ½ tsp fresh thyme leaves
- ¼ tsp salt
- ¼ tsp black pepper
- 1 head butter lettuce
Instructions
- Place eggs in a large pot and fill with enough water to cover the eggs by one inch. Turn the heat to high, set a timer for 18 minutes, and leave pot uncovered. When eggs begin to boil, reduce heat to a simmer and boil uncovered.
- Shock the eggs in an ice cold bath ~ 5 minutes. Peel and dice.
- Mix all ingredients together in a bowl. Serve over a bed of lettuce or on toasted bread. Add a little e.v. olive oil if you'd like it a little thinner and add sea salt to taste. Happy Eating! - Beckie
Notes
- Don't have these ingredients? No worries. Try pepperoncini's, capers, red peppers, celery, pickles, radishes!
- Eggs aren't peeling and playing nice? Bummer... There are several tricks but I have found none to be consistent. You have fresh eggs and that makes them hard to peel. Take a breathe, gently crack them all over, pry apart the shell, and do the best you can.
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