A recipe that promises both speed and simplicity, requiring just 15 - 20 minutes of your time to create a delicious and straightforward egg salad.
Ingredients:
2 boiled eggs
1 spring onion
1 medium cucumber
1/2 tablespoon olive oil
1/2 tablespoon vinegar or lemon juice
A pinch of salt
Instructions:
Start by boiling 3 eggs until they are hard-boiled. Once boiled, peel the eggs and chop them into small pieces.
Finely chop a spring onion, including both the green and white parts.
Dice the medium-sized cucumber into small, bite-sized pieces.
In a mixing bowl, combine the chopped boiled eggs, spring onion, and diced cucumber.
Drizzle 1/2 tablespoon of olive oil over the ingredients in the bowl.
Add 1/2 tablespoon of vinegar or lemon juice to the mixture for a tangy flavor.
Sprinkle a pinch of salt over the salad, adjusting to taste.
Gently toss all the ingredients together until well combined, ensuring the egg salad is evenly coated with the olive oil, vinegar, and salt.
Once mixed, refrigerate the egg salad for a short time to allow the flavors to meld.
Serve chilled and enjoy your simple and delicious homemade egg salad!
This versatile dish can be enjoyed on its own, in sandwiches, or with your favorite crackers.
Bon appétit!
Approximate values for the entire egg salad recipe:
Calories: Around 320 - 350 kcal
Protein: Approximately 21 grams
Fat: Approximately 22 grams
Carbohydrates: Approximately 14.5 grams
IMPORTANT: The portion size you consume will impact the final caloric and macro intake.
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