One classic dish that’s also an all-time favorite and an easy recipe recommended for the always on-the-go moms is the egg salad.  You can partner this up with bread or simply fold lettuce leaves around it.


Egg Salad
Egg Salad



  • Eggs
  • 2 tbsp. of mayonnaise (or Greekyogurt)
  • 1 tsp. of dill
  • 1 tsp. of relish
  • ½ cup of onion, chopped (or ½ tsp. of onion salt/ ½ cup of chopped chives)
  • 2 stalks of celery
  • Mustard (optional)
  • Lemon juice (optional)
  • Salt
  • Pepper
  • Lettuce (for serving)
  • Bread (for serving)


Egg Salad
Egg Salad



  1. Put half a dozen eggs in a medium-sized saucepan and cover them with cool water. Make sure that the water reaches ½ – 1 inch above the eggs.
  2. Sprinkle the water with a dash of salt and cover saucepan with lid.
  3. Bring the water into a boil over a medium or medium high flame.
  4. Turn off your stove and let the eggs sit inside the saucepan for another 7 minutes. Do not take off the lid just yet.
  5. Take a bowl big enough to fit in the eggs and cover them again with ice water.
  6. Submerge the eggs into the cold water for another 3-5 minutes.
  7. Crack the eggs and put them into another medium-sized bowl.
  8. Add the mayonnaise or the Greek yogurt for healthier option. Alternatively, you can use 1 tbsp. of mayo and 1 tbsp. of the yogurt.
  9. Mash the eggs with fork and add seasonings.




  • If you want a salad without bread, prepare a bed of washed lettuce. Spoon the salad onto the lettuce and serve (makes 4 servings).
  • If you want the egg salad for a sandwich, toast 2 pieces of bread. Smear butter onto the bread and spoon the egg salad. Cut the sandwich in half and serve with your favorite beverage.
Egg Salad
Egg Salad