Egg salad is super easy to prepare and makes great sandwiches on sliced bread, buns, bagels, filling for lettuce cup, or on top of toasted sliced baguettes.
I made this recipe for Olivia’s lunchbox – I omit onion and use only 4 ingredients.
If you’re child is not fun of mayo, you can replace it with greek youghurt.
An easy what to chop an egg
Many of you already know this fun little trick, but it is one that makes me so happy, so I thought I would share it anyway.
If you need more inspiration for your kids lunchbox, please check them out:
You will need:
- 2 large eggs
- 2 tbsp mayonnaise
- 1/2 to 1 tsp curry
- salt and pepper
- Boil the eggs for about 10 minutes. Drain water and immediately submerge them in cold running water or run cold water over eggs until they are cool to the touch.
- Peel off the skin and cut the eggs firmly into cubes using a knife or an egg slicer.
- Transfer the diced eggs to a bowl, then add mayonnaise.
- Then add curry and season with salt and pepper.
- Stir to mix. Enjoy!