Breakfast Egg Salad
Equipment
- 1 Medium saucepan
- 1 medium mixing bowl
- 1 Small bowl
- 1 Cutting board
- 1 Chef's knife
- 1 fork or whisk
- 1 slotted spoon
- 1 measuring spoon set
- 1 measuring cup set
Ingredients
- 4 large eggs
- 2 tablespoon mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 tablespoon plain Greek yogurt optional
- 1 tablespoon diced red onion
- 1 tablespoon finely chopped celery
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh parsley optional
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon paprika optional
- 2 slices whole-grain bread optional, for serving; toasted
- 1/2 cup mixed salad greens optional, for serving
Instructions
- Place the eggs in a single layer in the saucepan and cover with cold water by about 1 inch.
- Set the saucepan over medium-high heat and bring the water to a gentle boil.
- Once boiling, cover the saucepan with a lid, turn off the heat, and let the eggs sit in the hot water for 10 minutes.
- While the eggs rest, add mayonnaise, Dijon mustard, lemon juice, Greek yogurt, salt, pepper, and paprika to the small bowl and whisk to combine.
- Prepare the red onion, celery, chives, and parsley on the cutting board by chopping them finely.
- After 10 minutes, transfer the eggs to the mixing bowl filled with cold water using the slotted spoon and let them cool for 5 minutes.
- Gently crack and peel the cooled eggs, then rinse briefly to remove any shell fragments.
- Roughly chop the peeled eggs on the cutting board into small pieces.
- Add the chopped eggs, red onion, celery, chives, and parsley to the mixing bowl.
- Pour the dressing over the egg mixture and gently fold everything together with a fork until evenly coated.
- Taste and adjust seasoning with extra salt, pepper, or lemon juice if desired.
- Serve the breakfast egg salad immediately on toasted whole-grain bread or over mixed salad greens.
Notes
For best results, use eggs that are a few days old, as they peel more easily than very fresh eggs; avoid overcooking to prevent a gray ring around the yolk by sticking to the timed hot-water method, and cool the eggs quickly in cold water to stop the cooking. If you prefer a chunkier texture, chop the eggs coarsely, but for a creamier spread, mash some of the egg with a fork before mixing in the dressing. You can prepare the salad the night before for a faster morning, and it will thicken slightly in the fridge, so add a teaspoon of water or extra yogurt if needed to loosen it. Adjust the richness by changing the mayo-to-yogurt ratio and customize with extras like chopped pickles, a pinch of curry powder, or crumbled bacon while keeping the base method the same.
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