Homemade egg salad is a protein-packed dish that’s affordable, rich in nutrients, and easy to make.
If you’re not in the habit of making egg salad from scratch yourself, give it a try. It’s a wonderful treat, which is kind of amazing considering how easy, cheap, and full of nutrients it is.
There are two important things to keep in mind when making egg salad, though. First, be sure not to cook the eggs too long. Over-boiled eggs, especially ones that aren’t cooled quickly after cooking, risk developing the kind of chalky, green-ringed yolk and the sulfuric smell that makes people think they don’t like eggs. And they’re wrong. They love eggs. They just don’t know it yet.
Make a point to season the salad vigorously. Anything with a decent amount of fat, like eggs, needs salt and tang to balance out the richness. My version of egg salad is particularly punchy, thanks to the addition of tart capers and a bit of brine from the jar, along with salt, pepper, and fresh dill.
Active time: 10 minutes
Total time: 20 minutes
Makes: 3 (1/2-cup) servings
Total carbohydrates: 2 grams per serving