EGG SALAD RECIPE | how to make egg salad 2 easy ways

Hello my friends, I'm Danny and today I'm going to show you how to

make

my clean and delicious egg

salad

recipe

in two different

ways

: the first

recipe

is a classic egg

salad

and the second is a mayonnaise-free egg and avocado salad for those of you who don't enjoy Mayo now I was initially only going to show you one of these recipes and to decide which one I was going to share I did a poll on my Instagram stories, but the final results came so close that they were necks. -And-neck I decided to do both because I didn't have the heart to disappoint half of you.

Now both egg salad recipes will

make

two large servings, but of course you can scale the recipes up or down depending. It depends on how many mouths you want to feed, so the first thing we need to do is prepare some hard-boiled eggs. This is a step that you can certainly do ahead of time or do it right before you do it. To start by putting the eggs in the bottom of the pot, I al

ways

use my stainless steel pot for this and then I will cover them with some cold water. You need enough water to come between half an inch and a full inch above the eggs. then I'm going to turn the heat up to high, let everything come to a boil, turn off the heat, open a lid, and set the timer for ten minutes.

Now, if you like a creamier yolk, you can go ahead and set the timer for eight. minutes, but ten minutes will give you a good classic hard-boiled egg once the time is up, I just carefully transfer my eggs to an ice bath aka a bowl of ice with a little water in it, which this bath ice will do is number one. It hits the eggs so it immediately stops the cooking process and number two, it makes the eggs contract, it's like they cool down and hug each other, and what that does is it separates them from the shell and they become

easy

to peel. , once my eggs are cool enough to handle I'm just going to remove the egg shells and if all goes well this should be

easy

, squeeze lemon and take no time and then once you have the eggs cooked , peeled and ready, these salads.

Both are assembled only now, personally when I make egg salad I like to use one for hard boiled eggs and one for hard boiled egg whites, this increases the protein in the dish plus I really like the texture that the extra egg whites add. the salad, but if you prefer a more traditional egg salad, then you can swap those four egg whites for two more whole eggs using six hard-boiled eggs total. Next, I like to cut the eggs into small pieces for hard-boiled ones. eggs where I just use the whites, I cut the egg in half and then I just scooped out the yolks and we save the yolks because we'll eat them later or we can share a couple with the dog and then for the whole eggs.

I just do the exact same thing, cut them in 1/2, except I leave the yolks intact and then cut them now for classic egg salad. I start by placing the whites and eggs in the bowl along with a pinch. of kosher salt and a little black pepper and then I add two tablespoons of finely chopped red onion, celery and radish along with three tablespoons of mayonnaise. Now when it comes to Mayo, I look for brands that use avocado oil as a base, it's just higher quality. option than a traditional mayonnaise that will have some type of vegetable oil or seed oil, if that's something you're interested in I'll leave links to some of my favorite brands in the description box below, but also keep in mind if you want to skip it. mayonnaise completely or if you want to lighten this recipe up a bit you can add some Greek yogurt here you can even do half, half, half male yogurt and half Greek yogurt, so many different options, there is no right or wrong way to do it .

They are all absolutely delicious, so choose the one that seems most in line with your taste buds and dietary preferences and then right at the end I love to add some fresh chopped herbs. Today I'll use a little dill, but it would be parsley. Just as delicious, chopped herbs add a nice fresh flavor to the salad and liven it up. I'm going to stir everything gently so that all the ingredients are well incorporated and Mayo covers all of our eggs and our finely chopped vegetables and then this salad is ready to go this classic egg salad is creamy it's bright it's so delicious that you can certainly enjoy it just as it's fresh out of the ball or you can put it on top of a salad, you can make a lettuce cup or just a good old fashioned sandy mmm, now for those of you who want to make this salad but don't want mayonnaise and don't want to make greek yogurt , you can omit both and replace them. some avocado using the same salad base avocados are delicious and have heart-healthy fats, they are creamy, they are delicious and they are fantastic at this time, so to make the egg and avocado salad the first thing I do is choose a good ripe but not too much.

Ripe Avocado The key to choosing the perfect ripeness is to simply hold the avocado in the palm of your hand and then with your thumb simply push into the skin, you want the avocado to be firm but give just a little. under the pressure of your thumb, that's how you know you have the avocado right where you want it, then I'll scoop out the inside of the avocado, place it in my bowl, add a splash of lemon juice and a pinch of kosher salt and then, using the back of my fork, I'm going to work the avocado against the side of the bowl until I have it all mashed.

From here, the recipes are practically identical. Then in the bowl go my hard-boiled egg whites and hard-boiled eggs, then the chopped onion, celery and radish, FYI, if you want a milder flavor than the red onion, you can substitute some chives. or fresh chives and give it another pinch of kosher salt and a little black. pepper and then I'm going to start gently stirring all this together, wow, and you know, I almost forgot about my fresh herbs again. I'm using fresh dill, but parsley would be great here or even a little cilantro with the avocado. and then I'll continue to stir everything until the avocado cleans the eggs and vegetables and everything is ready to roll.

Now both salads would be absolutely delicious on their own, simply eaten straight from the bowl, but they are also great layered on top of thin rice with some baby spinach. I also love to take a piece of my favorite bread, put some lettuce on it and then create an open sandwich and another delicious option would be to take a lettuce wrap and just pull it out. the salad right into the lettuce wrap for a really light, delicious, fresh and crunchy lunch. So many options in such a short time, so of course I'm dying to know which of these two egg salad recipes you think you'll try first and how you'll go about enjoying it.

Head to the comments below and tell me, and when you make this recipe, don't forget to take a photo and tag me on Instagram and Facebook using the hashtag clean and delicious so I can see all the deliciousness that Lo are preparing in their own kitchens. Thanks so much for looking. I'm Danny's Peas and I'll see you here next time with a little more cleanliness and deliciousness. Greetings, how to do this, it's fun, it's a tongue twister.