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15M Total Time
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5M Prep Time
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11 Ingredients
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8 Servings
Egg salad is a classic for a reason – it’s delicious, versatile, and generally made with inexpensive ingredients. You can adapt your egg salad flavor profile based on what ingredients you have on hand, serve it on crunchy lettuce leaves (like in this recipe) or pile onto bread for a tasty sandwich. Whether you’re serving a crowd or bringing some eggs-citement to lunch, this will become one of your favorite go-to recipes.
This recipe was developed for the Egg Nutrition Center by Andrea Mathis, RD.
Andrea Mathis, RD
Directions
Roughly chop hard-boiled eggs and transfer to a large bowl.
Add mayonnaise, mustard, green onions, oregano, thyme, Cajun seasoning, and sugar to the bowl and stir until evenly combined. Season with salt and pepper to taste and keep refrigerated until ready to serve.
When ready to serve, scoop egg salad onto romaine leaves. Enjoy!
Ingredients
- 10 large hard-boiled eggs, cooled and peeled
- 1/2 cup Reduced-fat mayonnaise
- 1 Tbsp Yellow mustard
- 2 Tbsp Chopped green onions
- 1 tsp Minced fresh oregano
- 1 tsp Minced fresh thyme
- 2 tsp Cajun seasoning
- 1/2 tsp Sugar
- 8-10 leaves romaine lettuce
- Salt, to taste
- Black pepper, to taste
Per serving:
- Calories 140
- Total Fat 10 g
- Saturated Fat 2.5 g
- Sodium 290 mg
- Carbohydrates 4 g
- Dietary Fiber 1 g
- Protein 8 g
Protein
Grain
Fruit
Vegetable
DairyTo ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.