This sounds like a dramatic title for a recipe, especially one for egg salad….I get it. But honestly, egg salad has saved me! When Finn was a newborn I had a hard time prioritizing feeding myself. When I had a free moment I didn’t know what to do, and usually eating wasn’t top on my list. This was for two reasons – I was avoiding SO many foods due to digestive issues for him, and I had nothing that was easy to grab and eat with one hand. I’d end up with low blood sugar of course, and that would make it feel like I could handle pretty much nothing in life. SO, needless to say I was NOT going to let that happen again!
If you follow me on Instagram and watch my stories (and if you don’t you should, I share all kinds of fun things over there!), you know about my egg salad obsession. I will likely never want to eat it again after this phase of my life, but man it’s come in handy.
Reasons why I love it:
- It’s such an easy way to eat eggs, which are a very nutrient dense food. But, with no clean up after you make the initial batch! I can’t be bothered to do more dishes these days.
- Easy source of fat and protein – fuel to keep me full for longer.
- I can eat it with one hand.
- Preparation is SO important when you’re trying to eat well. In the classes I used to teach I would say, “If you fail to prepare, you prepare to fail.” I know this sounds harsh, and I don’t like the word fail, but honestly it’s kind of true. If you’re not prepared, it’s so hard to eat well.
So, if you wonder what I’ve been up to the last 3 months, I’ve pretty much been eating egg salad (and other make ahead food like Simply Mills Muffins, Nutty Seedy Energy Balls, Curried Red Lentil Soup, Blueberry Lemon Gelatin Gummies). My favorite way to eat it is to dip a Simple Mills almond flour cracker in (as pictured), but I also will dunk carrots and celery. And lets get real, sometimes I have to just eat it with a spoon because #nursingmomsjustneedcalories.
Ok, enough about how we all need to have prepped protein salad in our fridges (tuna and chicken salad are great too!), and on to the recipe.
Life Saving Egg Salad
- *I find steaming works best for hard boiled eggs. I have made many dozens in the last couple of months, and this method works great!
Preparation of hard boiled eggs:
- Grab saucepan and whatever you use to steam. We have a steamer pot that fits on top of our sauce pan, but I know many use a steamer basket like this and just place it right in the sauce pan.
- Add 2 inches of water to pan. Cover and turn heat to high.
- Once boiling, add eggs to basket or insert (I use tongs to gently place in gently).
- Place lid back on top, and don’t turn heat down or off. Set timer for 11 minutes
- While the eggs are steaming, fill a bowl with cold water and a handful or two of ice cubes.
- After 11 minutes, place eggs in the cold water bath. Leave them in there for at least 10 minutes.
- Peel eggs (I like to crack against the counter and then use the backside of a spoon to peel the shells).
Preparation of egg salad:
- Take peeled eggs and slice. We have a fancy egg slicer I got in my stocking, but it’s not necessary! Just finely chop the eggs, or use a fork to smash in a bowl.
- Add mayo, mustard, salt and pepper to the bowl. Take a fork and whip, mix and smoosh until creamy and well mixed.
- Voila! Life changing egg salad. Store in fridge for 5-7 days and use whatever vehicle you like to eat it! I shared some suggestions above.
- Read the label on your jar of mayo! There is so much sneaky marketing that happens with mayo, don’t let them fool you! All organic mayo I see in the store has organic soy oil which is no good, and Helmans has a “made with olive oil” mayo…but when you read the ingredients you’ll see olive oil is like the 3rd oil after soy and canola oils.
- The brands that just use avocado oil as a base: Primal Kitchen, Chosen Foods, Sir Kensingtons.