Just after the Easter holiday, some of you might have an abundance of hard-boiled eggs like we do! The Easter Bunny hid more than a dozen eggs after we decorated them last week. So now I’m looking for how to eat them all this week. We’re making lots of egg salad, and I’ve put a twist on the classic – Egg Salad Mason Jar Recipe! It’s a super simple way to make lunch on the go!

Egg Salad Mason Jar Recipe

Egg salad just might be my favorite of the salads. It goes back to my childhood, my mom was always making us open-faced egg salad on toast. These days I’m trying to go low-carb, so I’m eating more salads. In comes Egg Salad on Salad, ha!

This salad goes so well made ahead of time and placed in a mason jar for easy storage. I’m loving Mason Jar Salads, so convenient. Prep your salads, place them in jars, and they are ready to mix and eat for lunch.

You might have a few hard-boiled eggs left over from the holidays or you can steam some up super quick. If you follow it exactly, you’ll have the best hard-boiled eggs that are steamed!

Hard-Boiled Eggs:

Place a steamer basket into a large pot. Fill the pot with 1-2 inches of water and set to high. Place on the lid. Get the water to a boil – this happens quickly – and add your raw eggs into the basket. Close the lid and let the eggs steam for 12 minutes.

After 12 minutes, turn off the heat and place your eggs into an ice bath bowl to cool down completely. Place in the refrigerator and they will last up to 2 weeks.

It’s all I ever do now to cook my eggs. The shells fall off so easily, never sticking to the egg, and the inside comes out perfectly with bright yellow centers. Hooray!

Now that we have our eggs, let’s move on to the salad, yum!

Recipe for Classic Egg Salad

yields 2-12 oz mason jars

Ingredients:

• 4 hard boiled eggs
• 1/2 mayonnaise
• salt and pepper to taste
• 1 cup chopped lettuce of choice: spinach, kale, arugula, romaine, iceberg, etc.
• optional: you can add mashed avocado, diced pickles, or curry spice

Method:

Dice your hard boiled eggs into small 1/4 inch chunks and add to a small bowl. Add your mayonnaise to the eggs and mix. Sprinkle in salt and pepper to your liking. Add in any other optional items if you choose.

Place your egg salad mix into your mason jar. Fill it 1/2 of the way full.

Egg Salad Mason Jar:

Now that you have your egg salad all mixed up, grab an empty mason jar – 12 oz size.

Add your choice of lettuce on top of the egg salad until it’s filled to the top. I used a baby spring lettuce mix, yumz. Use up any lettuce you have on hand. Make sure it’s pre-cut and bite-sized before you add it in.

Place on your lid and it’s ready to chill until lunchtime.

Mix is up and you’re ready to eat!

Print

Classic Egg Salad

Servings: 2 12 oz mason jars

Ingredients

• 4 hard boiled eggs
• 1/2 mayonnaise
• salt and pepper to taste
• 1 cup chopped lettuce of choice: spinach kale, arugula, romaine, iceberg, etc.
• optional: you can add mashed avocado diced pickles, or curry spice

Instructions

1. Dice your hard boiled eggs into small 1/4 inch chunks and add to a small bowl. Add your mayonnaise to the eggs and mix. Sprinkle in salt and pepper to your liking. Add in any other optional items if you choose.
2. Place your egg salad mix into your mason jar. Fill it 1/2 of the way full.
3. Add your choice of lettuce on top of the egg salad until it’s filled to the top. I used a baby spring lettuce mix, yumz. Use up any lettuce you have on hand. Make sure it’s pre-cut and bite-sized before you add it in.
4. Place on your lid and it’s ready to chill until lunchtime.
5. Mix is up and you’re ready to eat!

Want more mason jar salads? Here are 13 delicious recipes to make:

*Originally posted 4/10/15