During the winter months, we often find ourselves surrounded by cozy soups, stews, and hearty comfort meals. While these are wonderful for warming up on chilly days, sometimes we crave something light and refreshing. Enter this One Bowl Healthy Egg Salad—a dish that’s not only satisfying but also a high-protein powerhouse perfect for any time of the day.

Eggs are one of nature’s most nutritious foods, packed with high-quality protein, essential vitamins, and minerals. They are especially rich in choline, which supports brain health, and selenium, a powerful antioxidant. Including eggs in your diet can help keep you fuller for longer, making this egg salad an excellent option for a healthy, balanced meal.

A Time-Saving Egg Hack

Boiling and peeling eggs can be tedious, so here’s a time-saving hack: crack your eggs into a greased loaf pan, place the loaf pan in a larger dish filled with water, and bake at 350°F for about 30 minutes. Once cooled, chop the eggs directly in the pan, and you’re ready to mix them into your salad. This method saves time and effort, leaving you with perfectly cooked eggs without the peeling hassle.

Celebrate the balance of comforting and refreshing with this high-protein egg salad, and let it become your go-to dish for those days when you need a lighter option amidst the cozy winter meals.

Ingredients

8 Eggs
¼ Cup Red Onion finely diced
¼ Cup Parsley finely chopped
¼ Cup Chives finely chopped
4 Pickles chopped
½ Cup Mayo or Greek Yogurt
1 Tablespoon Dijon Mustard
1 Teaspoon Sea Salt
1 Teaspoon Ground Black Pepper

Directions

To prepare your egg salad this way, start by preheating your oven to 350 F.
Next, grease a standard loaf pan lightly with oil, and crack your eggs into the pan.
Place the loaf pan into a larger baking dish and fill the larger dish with water, up until it reaches the level of the eggs. ⁣
Bake for 30 minutes, then remove from the oven and let cool.
Once the eggs have cooled, flip the loaf pan over and chop the eggs as fine as you’d like them and add them to a large bowl.
Then, dice your red onion and add it to the bowl alongside your parsley, chives, pickles, mayo, mustard, sea salt, and black pepper.
Mix well to combine, then taste and adjust seasonings as needed.
Once you’re done, serve and enjoy! I love to enjoy this egg salad with crackers, on lettuce wraps, or in a sandwich.