Egg Salad with Sour Cream
This egg salad with sour cream recipe is a quick and easy lunch idea, that's ready in less than 30 minutes. It's savory, full of flavor, and has a creamy texture with a wonderful crunch from fresh chopped celery.
Equipment
- Mixing Bowl
Ingredients
- 6 hardboiled eggs shells removed and rinsed
- 3 tablespoons sour cream
- 1 tablespoon yellow mustard
- 2 tablespoon white vinegar
- 1/2 cup celery chopped
- 1/2 teaspoon onion powder
- 2 tablespoon sweet relish
- Sea Salt and Black Pepper to taste
Instructions
- If you are making the hardboiled eggs - bring a pot of water to a boil and add the eggs in. Cook for 11 minutes, and run the eggs under cook water. When cool enough to handle, peel eggs and mash with with a fork.
- To the eggs, add the vinegar, sweet relish, sour cream, onion powder, mustard, salt, and pepper. Mix well to combine.
- Add the chopped salary, and fold it into the egg salad. Taste, and adjust seasoning as needed - adding more salt or pepper if desired.
- Enjoy egg salad on a sandwich, as a wrap, or on a bed of fresh greens.
Notes
Additions and Substitutions
You could use fresh chopped onion for this egg salad, instead of the onion powder. 1 tablespoon of finely chopped sweet yellow onion, red onion, or sliced green onions would be great substitutes.
You can try different types of mustard to give this egg salad a different flavor profile. Use stone ground mustard, whole grain mustard, or Dijon instead of regular yellow mustard.
Add extra vegetables for more flavor - a tablespoon of capers, chopped roasted red pepper, or sliced olives would all be great add-ins.
Nutrition
Calories: 150kcalCarbohydrates: 5gProtein: 10gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 285mgSodium: 208mgPotassium: 149mgFiber: 0.5gSugar: 4gVitamin A: 597IUVitamin C: 1mgCalcium: 56mgIron: 1mg
Did you make this recipe?Let us know how it was!