Lola’s Kitchen: Egg Salad Recipe

April 24, 2015 Lola's Kitchen 26

LolaKitchen

Lola’s Kitchen is a feature on Lola’s Reviews where I talk about all things related to food, cooking and baking. These posts can be recipe posts or more discussion type posts about food. I love cooking and spend some time in the kitchen almost every day, so I wanted to give it a place on my blog as well. The banner for this feature is designed by Michelle from Limabean Design.

In most cases I prefer scrambled eggs above cooked eggs, but I always have liked egg salad. I am pretty picky with what I like to eat on my bread, but egg salad always has been one of my favourites, so when I thought I deserved something extra I often bought some egg salad in the supermarkt. Then one day I decided to try and make it myself as storebrought egg salad is pretty pricey and my mom once gave me her recipe for egg salad. So I gave it it a try and since then I have been making it regulary. It’s easy to make, yummy and much better then storebrought egg salad. I can usually eat it 3 to 4 days on my bread.
This recipe is based on my mom’s egg salad recipe! Thanks mom!
egg salad on bread

Ingredients

Egg Salad Ingredients

  • Eggs – 5
  • Mayonaise – 2 teaspoons
  • Yoghurt – 1 teaspoon
  • Garlic – 2 cloves
  • Salt
  • Pepper
  • Chive (optional)

This recipe makes enough egg salad for 3 or 4 slices of bread.

Method

  1. Cook the eggs for about 10 minutes. Then cool them with some cold water and wait for a few minutes.
  2. Remove the egg shells and slice the egg in small pieces.
  3. Slice and dice the garlic cloves into small pieces as well
  4. Throw the egg and garlic in a medium bowl and add the mayonaise and yoghurt. If it isn’t enough, you can double the amount, I usually do. As long as you keep the right proportions, you can add as much as necessary.
  5. Then add some salt and pepper and chives (optional).

You can keep this good into the fridge up to about 4 days.

Pictures

Boiling the eggs

egg boiling

Garlic

Garlic

Sliced egg in small pieces

egg in small pieces

Adding a tablespoon of yoghurt

yoghurt

Adding the mayonaise

mayonaise

Egg salad!

Egg Salad

Egg salad with pepper and salt

Close up with pepper and salt

Yum, ready to eat my lunch!

Bread with egg salad

How do you prefer to eat cooked eggs?

26 Responses to “Lola’s Kitchen: Egg Salad Recipe”

    • Lola

      I always just bought storebrought egg salad as well, as it’s just so easy and it tastes good as well. Until I gave this recipe a try and since then I’ve been making my own egg salad instead. And like you said these are all ingredients you normally have at home anyway, so every time I feel like eggs salad I can instantly make it. I hope you’ll give a it a try 🙂

    • Lola

      You can also make it without yoghurt indeed, it probably tastes a little different. My mom always adds chives as well, but I don’t have chives at home often as I don’t use it in recipes often, so that’s why I don’t add it.

    • Lola

      I’ll have to try out sour cream next time, sounds like a good alternative for yoghurt! I always get hungry when talking about food, luckily it’s almost time for dinner.

    • Lola

      I think my boyfriend mother once made deviled eggs for us, but not 100% sure. I’l have to look up a recipe to try it out. I don’t really like mustard, except mustard soup, so I don’t think I’ll add that to my egg salad.

    • Lola

      A few other people commented they make it without the yoghurt, so I am going to try that next! I usually prefer my eggs scrambled with some soy sauce and sambal through the mixture or with curry spices ketchup. Or as egg salad.

    • Lola

      Maybe it’s a dutch thing? So far almost everyone who commented always makes this without the yoghurt, lol. I don’t like mustard or pickles, so I’ll skip those. I don’t really like mayo in anythign else, but I don’t mind it in egg salad.
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