A delicious and protein-packed egg salad that is much healthier than store-bought versions.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Peel the boiled eggs and place them in a blender.
Add water, olive oil, vinegar, black pepper, and salt to the blender.
Blend the mixture until smooth and creamy.
Taste and adjust seasoning as needed.
Feel free to add more black pepper or other spices according to your taste.
You can use either white vinegar or apple cider vinegar for a different flavor.
Can I use raw eggs instead of boiled eggs?
It is recommended to use boiled eggs for safety and to achieve the desired texture.
How long can I store this egg salad?
You can store it in the refrigerator for up to 3 days in an airtight container.
Can I make this recipe vegan?
This recipe is not vegan due to the use of eggs, but you can try using a vegan egg substitute.
What can I serve this egg salad with?
This egg salad can be served on bread, crackers, or as a filling for lettuce wraps.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as it does not contain any gluten-containing ingredients.
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