By Fresh & Colorful Egg Salad is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Fresh & Colorful Egg Salad captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Fresh & Colorful Egg Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
6 large eggs, hard-boiled and chopped
¼ cup mayonnaise (or Greek yogurt for a lighter option)
1 teaspoon Dijon mustard
½ teaspoon salt (or to taste)
¼ teaspoon black pepper
½ teaspoon paprika (optional)
½ teaspoon garlic powder
½ teaspoon red pepper flakes (optional for a spicy kick)
½ cup cherry tomatoes, diced
¼ cup cucumber, diced
¼ cup red bell pepper, diced
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
1 teaspoon lemon juice
PREPARATION STEPS
Prepare the Eggs:
Hard-boil the eggs, peel, and chop them into bite-sized pieces.
Mix the Dressing:
In a large bowl, whisk together mayonnaise (or Greek yogurt), Dijon mustard, salt, black pepper, paprika, garlic powder, red pepper flakes, and lemon juice.
Combine Ingredients:
Add the chopped eggs, cherry tomatoes, cucumber, red bell pepper, basil, and parsley to the bowl.
Gently fold everything together until well combined.
Chill & Serve:
Let the salad chill in the refrigerator for 15-20 minutes to enhance the flavors.
Serve as a salad, on toast, in a sandwich, or with crackers.
Nutritional Information:
Prep Time: 10 minutes | Chill Time: 15 minutes | Total Time: 25 minutes
Kcal: 220 kcal per serving
Servings: 4
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
