Egg Salad Recipe Quick

This would give you 3 servings with 2 3 lean 2 condiments and 1 3 optional snack per serving.

Egg salad recipe quick. Here is a quick trick for boiling and peeling eggs if you don t own an instant pot. Place egg in a saucepan and cover with cold water. Remove eggs from hot water and immediately place them in a bowl filled with ice until they re cooled completely.

Refrigerate for at least an hour to allow the flavors to combine. Two flatbreads will make up the other 1 3 lean and 2 greens. Egg salad should be discarded if left out for more than 2 hours at room temperature.

Properly stored egg salad will last for 3 to 5 days in the refrigerator. Option c is to bake in the oven for 25 minutes at 325 f. Option b is to cook in your instant pot by placing the eggs on a trivet adding 1 cup of water and selecting pressure cook for 5 minutes then vent immediately.

Peel the cooled eggs and dice or mash them. How long can egg salad be left at room temperature. Place the chopped eggs in a bowl and stir in the mayonnaise mustard and green onion.

Bring water to a boil and immediately remove from heat. Start with 8 10 chopped hard boiled eggs. Fewer ingredients make this a quick and easy meal.

This easy egg salad recipe requires only 4 simple ingredients and takes just 10 minutes to make. Eggs are great for high protein meals that are vegetarian. That s because one large egg contains about 6 grams of protein and only 78 calories.