Four Ways to Elevate Your Egg Salad

By using our staple egg salad from one of our favorite sandwich recipes, Egg Salad BLTs, we revamped this lunch classic into something truly great. Even though our base recipe is tasty on it's own, these additions create flavors you never knew paired well with egg salad.

Once you buy eggs, this protein-packed lunch option can practically be made with things already in your pantry. Be sure to check out our Avocado Egg Salad as a leaner and greener option to our base recipe by substituting mayonnaise with mashed avocado. In these particular recipes, we used 2% Greek yogurt instead of sour cream, which the base recipe calls for. 

Herb Egg Salad

 Brighten up your egg salad with finely chopped herbs. We like the blend of these particulars but any, such as tarragon or oregano, will do. 

• 1 tablespoon basil
• 1 tablespoon dill
• 1 teaspoon parsley
• 1/3 cup green onions

Sriracha and Cucumber Egg Salad

Spice up your egg salad with the addition of Sriracha and crushed red chili flakes. Cool it down and add some crunch with diced cucumbers. 

• 1 teaspoon Sriracha - you can add more to taste 
• 1/2 teaspoon crushed red chili flakes
• 1/3 cup peeled and diced cucumbers 

Curry and Red Pepper Egg Salad

With just a dash of curry and diced fresh red bell peppers, add new flavors and textures to your egg salad. The curry powder compliments the creamy egg base while the peppers add a bright crunch. You can also serve this with crackers as a quick snack. 

• 1 teaspoon curry powder
• 1/3 cup diced red bell peppers

Breakfast Burrito Egg Salad 

Make hard-boiled eggs the night before, mix in the egg salad ingredients, and you'll have breakfast (and lunch) waiting for you in the morning. With a quick sauté of red potatoes, bell peppers, and a sizzling piece of bacon, you'll have a protein-packed breakfast burrito ready for you in just a matter of minutes. Plan ahead and make extra bacon and egg salad to have our BLT sandwich for lunch. 

• 2 pieces of bacon
• 1/3 cup diced, sautéed red potatoes
• 1/3 cup diced, sautéed red bell peppers
• 1 whole wheat tortilla
• 1 teaspoon salsa or hot sauce of your choice