Easy Egg Salad
If you are an egg and salad lover you will love my easy egg salad recipe. Minimal ingredients are required to make this tasty dish. All you need are eggs and your favourite salad items. Put them all together and you have a meal than can be eaten as a side or main dish. It is a great way to use up eggs so you don’t carry raw eggs while backpacking and travelling. This egg salad is also inexpensive, healthy and high in protein. I love including recipes where eggs are the main ingredient like omelette and crustless quiches. But during warmer months, egg salad is a great addition to any diet.
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How This Egg Salad is Different
Yes, this egg salad is different to many other recipes that you may encounter and that is because I am not chopping up the eggs and mixing them into a creamy sauce. These eggs are served au natural on top of the salad made up of lettuce, tomatoes, avocado and other salad items. Then if you want a dressing, you can add a dressing on top. I serve it this way when I am backpacking and travelling as I don’t have time, nor the utensils, to make a creamy mayonnaise.
How to Store this Egg Salad
If you did not eat all the egg salad then you can store it in an air-tight container in the refrigerator for at least 3-5 days. If you don’t have access to a refrigerator it is not wise to leave the salad at room temperature for more than 2 hours as it can go off. Hopefully, you won’t have any leftovers to worry about! If you have leftover eggs, use them up in other egg dishes.
Only a few utensils are required to make this easy backpacker and traveller recipe. Just as well, cause you can’t carry your kitchen with you!
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