Simple Boiled Egg Salad Recipe

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5 out of 5 Stars!

Egg Salad is a delicious side that’s loved everywhere. So much so that there are a zillion, okay maybe not a zillion, but thousands of versions of the boiled egg salad everywhere. And just like everyone, we have our own gluten free egg salad. This is mom’s easy egg salad recipe using just a few ingredients. You can have it ready in less than 15 minutes, or 10 if you’re fast! And it’s as yummy as her boiled egg chilly fry.

Ingredients for the Boiled Egg Salad

All you need is Hard-boiled Eggs, cucumber, spring onions, green chilli, green pepper aka capsicum, mayonnaise, ground pepper and salt.

How to make the Boiled Egg Salad?

Start by boiling the eggs for 5 minutes. This will get them hard-boiled. If you prefer them a little softer, 3 minutes is good too.

You need green pepper eggs cucumber spring onion and pepper - By Abby from AbbysPlate
You need green pepper eggs cucumber spring onion and pepper

Next, slice the boiled eggs into half cm thick rounds, or if you prefer chop the eggs in 1-centimeter-sized cubes. And chop the spring onions, green pepper (capsicum), and cucumber into small cubes of any size. We do some a centimeter big, some smaller. There’s no hard and fast rule for this; just do it however you like it.

The green chilli however, it’s best to chop super fine. We don’t want just one person getting all that spice, do we? No crying eyes here! If the chilies are chopped fine and mixed well, you won’t have just one person running for the cold water or milk. 

Now leave a few boiled egg slices aside and throw everything else into your bowl. Next, add in the crushed pepper, salt, and mayo and mix together.

Decorate the bowl by layering the edges with the slices of boiled egg that you had left aside. And that’s it! This easy boiled egg salad is ready to serve.

It goes well with anything. You can also layer egg salad on toasted bread or stuff it between two slices of bread and enjoy as a sandwich! You can eat it as it is too, but it is rich and heavy. So preferably combine it with something else, or wrap it in a salad leaf, lettuce leaf, or tortilla wrap.

If you’re eating egg salad in the hot summer, make it ahead and store it in the refrigerator till you serve it! Cool and comforting! Yummy does it!

The Egg Salad is Ready - Pic by Abby from AbbysPlate
The Egg Salad is Ready

This is just one version of the egg salad. We often add just whatever is available to it. Other optional egg salad ingredients are onions, dill, chives, bacon, bits of boiled chicken, salami, chilli powder, or cherry tomatoes. If you think there’s another ingredient that will go well with mayo and eggs, just add it to your salad and try it out.

Yummy Boiled Egg Salad - Pic by Abby from AbbysPlate
Yummy Boiled Egg Salad

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The Egg Salad is Ready - Pic by Abby from AbbysPlate

Simple Boiled Egg Salad Recipe

Sarah
Egg Salad is a delicious side that's loved everywhere. It is made using just a few ingredients.
5 out of 5 Stars!

Click the stars to add your rating!

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salad, Side Dish, Snacks
Cuisine Fusion
Servings 4 Servings
Calories 266 kcal
Egg icon on Abbysplate website.
Gluten free icon on Abbysplate website.
No added sugar icon on Abbysplate website.
Salad icon on Abbysplate website.

Ingredients
  

  • 8 Eggs
  • 1 Cucumber
  • 2 Spring Onions
  • 1 Green Chillies – Fresh
  • 1 Green Peppers (Capsicum)
  • 5 Tablespoons Mayonnaise
  • 1 teaspoon Pepper Powder
  • 1 teaspoon Salt

Instructions
 

  • Boil the eggs for about 5 minutes and when cool, remove the shell and cut into slices.
  • Chop the spring onions, green pepper (capsicum), and the cucumber into small cubes.
  • Chop the green chilies into fine pieces.
  • Keep a few egg slices aside and add the rest to the bowl.
  • Add in the crushed pepper, salt, and mayo and mix together.
  • Layer with the boiled egg slices that you had left aside and your salad is ready!

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Notes

  • If you prefer soft-boiled eggs, boil them for about 3 minutes.
  • Chop the green chillies fine so it gets mixed well and you don’t have just one person running for the cold water or milk. 
  • Cut the cucumber, green pepper, and spring onions into cubes.

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Nutrition (Per Serving)

Calories: 266kcal | Carbohydrates: 5g | Protein: 12g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 335mg | Sodium: 858mg | Potassium: 302mg | Fiber: 2g | Sugar: 3g | Vitamin A: 713IU | Vitamin C: 29mg | Calcium: 71mg | Iron: 2mg

Disclaimer: Nutrition Information per serving is estimated by a third party software based on the ingredients used, and is for informational purposes only. It will vary from product to product, based on methods of preparation, origin and freshness of ingredients. Please consult the package labels of the ingredients you use, or chat with your dietician for specific details.

Yummy Boiled Egg Salad Recipe - By Abby from AbbysPlate

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