If you’re looking for a healthy, delicious, and easy-to-make no-peel egg salad recipe then this is it! The best part of the process, there’s no peeling of the eggs. You just bake the eggs, add all your ingredients, and you’ve got the best and easiest egg salad.
This is a great egg salad that is healthy and so easy. NO PEELING!
This egg salad is a great way to use up any extra eggs from the week. You can make it your own by adding different spices and herbs, but the basic recipe is easy enough that you don’t need any fancy equipment or ingredients.
It’s also an excellent way to get protein in your diet. This is something I am always trying to do. And again, the best part is no peeling. Am I the only one who can’t stand peeling eggs?
We love this egg salad in particular because it’s easy to make and so versatile. It can be served on its own or as an addition to salads and sandwiches, but it also tastes great with some fresh tomatoes and avocados too! If you want to add extra flavor, try adding some bacon, turkey, or sliced chicken breasts to your sandwich.
Ingredients needed for the Egg Salad
6 large eggs
You can use any type of egg you like for this recipe, but the best results come from organic eggs. Pasteurized eggs are also great if you can get those.
Mayo
I am not a mayo hater, but I like using the Primal Kitchen mayonnaise because it’s a little healthier and uses avocado oil
1 teaspoon Dijon mustard
Just a little gives it so much flavor. Dijon mustard is a great condiment to have on hand, as it can be used in salads, sandwiches, and other dishes.
2 teaspoons chopped fresh chives
Chives are a good source of vitamin K and manganese. They can be found at most grocery stores, but if you’re in a pinch, use the same amount of chives to flavor some saltine crackers instead.
Chop your chives into small pieces with scissors or a knife.
Pimento olives
Pimento olives are a great addition to egg salad. They add a nice flavor and texture. If you don’t want to add these, a splash of red wine vinegar or apple cider vinegar works. Just a little acid to give it a kick.
Salt
Fun salt facts. Salt is added to egg salad for two reasons: first, it enhances the flavor of the mayonnaise (which helps keep everything moist); second, salt makes egg salads easier to chew on by irritating your mouth’s salivary glands into producing more saliva.
Pepper
How to make No Peel Egg Salad
- Preheat oven.
- Crack eggs into a greased bread tin.
- Bake, remove, cool,
- Finely chop cooled eggs.
- Combine eggs and the remainder of the ingredients in a medium bowl. Adjust seasoning as needed. Add more mayo if you like.
- Store in the fridge for 3 days.
Why we love this recipe…
- Protein-packed
- NO PEELING
- Easy and very minimal ingredients.
- Great on it’s own or on toast
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Tips for the No Peel Egg Salad
- Make sure to grease the pan. The eggs like to stick.
- Go lighter on the mayo and adjust to your taste. I don’t like it too much but you can’t undo it if you use it too much.
- The pimento olives add the perfect acid and kick. If you don’t want to use that, make sure to do a splash of apple cider vinegar or red wine vinegar
Ingredients
Method
- Preheat oven to 400F
- Grease a rectangular bread baking dish. Crack in the eggs trying not to break the yolk. Bake for 30-35 minutes, until yolk is cooked. Remove and cool until you can handle the eggs.
- Finely chop the eggs. Add to a medium bowl. Stir in the remaining ingredients.
- Serve over toast or enjoy plain. Store leftovers in fridge.
