20+ Egg Recipes Archives - Tastes Better From Scratch

Deviled Eggs

Lauren Allen — Sat, 16 Mar 2024 11:00:00 +0000

This delicious and easy Deviled Eggs recipe is a total classic, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

I always have a platter of these for Easter and Thanksgiving, but I would happily eat them anytime and they’re one of my favorite appetizers from a restaurant!

Why I love this recipe:

Nostalgia: my Grandma would specifically bring these for me to our family parties growing up because she knew how much I loved them.

Make Ahead: they’re easy to make ahead of time so they’re ready to serve guests.

Tons of Variations: you can take our classic recipe and adapt them to highlight different flavors. See my notes below, for ideas.

Start with Hard Boiled Eggs:

Stovetop Method: My favorite way to boil eggs is to cover eggs in a pot of cold water and heat them till boiling. Then add 1 teaspoon of baking soda to the water (this is the best trick for helping the eggs to peel really easily), cover them, and take them off the heat. Let them sit for 12 minutes in the hot water. That’s it!
Instant Pot Method: To make hard boiled eggs in the instant pot, add one cup of water to the Instant Pot. Add the wire rack insert then lay your eggs on top of it. Cook the eggs on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place them in an ice water bath for 5 minutes.
Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin then bake for 30 minutes. Remove the eggs and place them in an ice water bath for 10 minutes.

How to make Deviled Eggs:

Peel and Slice Eggs: Once your eggs are cooked, remove the shells. Use a knife to slice them in half, lengthwise.

Make the filling. Use a small spoon to gently remove the egg yolk from each egg then add it to a mixing bowl. Add mayonnaise (I like to use plain greek yogurt and mayonnaise), relish, mustard, then salt and pepper. Mix everything together until it’s relatively smooth. Add a little more relish, mustard, mayo or yogurt, to your liking. Add some more salt or pepper, until it tastes just right.

Fill Egg White: Add a generous spoonful of the mixture back into the egg halves then refrigerate. I like to sprinkle these homemade deviled eggs with paprika right before serving.

Deviled Egg Variations:

Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
Bacon: Add cooked and diced.
Chives: Finely dice them and mix them in egg mixture.
Herbs: Add a little fresh or dried dill or basil to the egg mixture.
Spicy: Season with cayenne, cajun spices, or hot sauce.

Recipes to use Leftover Hard Boiled Eggs:

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Deviled Eggs

This Classic Deviled Eggs recipe is always a winner, made with simple ingredients including pickle relish, mayonnaise, mustard, salt, and pepper.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 89kcal

Author Lauren Allen

Cost 2

Ingredients

12 large eggs
1/3 cup mayonnaise , or use half mayo and half plain Greek yogurt
2 Tablespoons pickle relish , or diced dill pickle
1 1/2 teaspoons dijon mustard , or yellow mustard
salt and freshly ground black pepper , to taste
paprika for garnish

US Customary – Metric

Instructions

Hard Boil Eggs:
Stovetop Method: Add eggs to a saucepan and cover eggs with cold water. Heat until water comes to a boil. Stir in 1 teaspoon of baking soda (trick for helping the eggs to peel easily), apply lid to cover, and remove from heat. Rest with the lid on for 12 minutes. Remove eggs to an ice water bath to cool.
Instant Pot Method: Add 1 cup of water to Instant Pot. Add wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove eggs to an ice water bath for 5 minutes.
Oven Method: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin and bake for 30 minutes. Remove eggs to an ice water bath to cool.
Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place yolks in bowl.
Filling: To the bowl with the egg yolks add mayonnaise, pickle relish, and mustard. Mash with a fork until smooth. Add salt and pepper, to taste. Add more mayo, mustard, or seasonings to taste, if needed.
Assemble: Add a big spoonful of filling back into each egg white. Use a spoon, or a pastry bag to pipe the filling in. garnish with paprika or chives, just before serving.
Store in the fridge for 2-3 days (depending on the freshness of eggs).

Video

Notes

Leftovers: mash leftover deviled eggs and make Egg Salad Sandwiches.

Variations:

Avocado Deviled Eggs: Add 1 or 2 large avocados and mash with egg yolk mixture.
Bacon: Add cooked and diced.
Chives: Finely dice them and mix them in egg mixture.
Herbs: Add a little dried dill or basil to the egg mixture.
Spicy: Add cayenne, cajun spices, or hot sauce.

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I originally shared this recipe March 2013. Updated April 2021 and March 2024.

Breakfast Skillet

Lauren Allen — Sun, 15 Oct 2023 14:00:00 +0000

This easy Breakfast Skillet recipe is loaded with the good stuff including potatoes, eggs, bacon and sausage topped with shredded cheese. It’s a quick, hearty breakfast all made in just one pan!

If you love breakfast recipes, try my Hashbrown Breakfast Casserole, Crab Cake Benedict, Egg Salad Sandwich, or Breakfast Taquitos!

Why I love this recipe:

One Pan – A hearty meal without making a mess in the kitchen? I can’t think of a better way to start my morning.
Quick – Ready in about 30 minutes, this meal is so fast and easy to throw together.
Real Potatoes make it taste so fresh, or you could also use frozen diced hashbrowns.

How to make a Breakfast Skillet:

Cook Meat: Add sausage links to a 12’’ skillet and cook over medium heat until browned and cooked through. Remove to a paper towel lined plate. Add bacon and cook until crisp. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there’s not enough grease).

Sauté Vegetables: Add potatoes to the pan in a single layer then season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan then add onion, bell pepper and garlic. Sauté for about 3 more minutes.

Chop the sausage and bacon into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.

Add Eggs: Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well then sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything. Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted.

Serve: Garnish with green onion then serve with red or green salsa and hot sauce.

Recipe Variations:

Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.
Sausage: Substitute ½ pound of your favorite ground sausage.
Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos by serving the filling inside a warm tortilla.

More Egg Recipes:

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Breakfast Skillet

This Easy Breakfast Skillet recipe is loaded with the good stuff including potatoes, eggs, bacon and sausage topped with shredded cheese. It's a quick, hearty breakfast all made in just one pan!

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 30

Total Time 35

Servings

Calories 492kcal

Author Lauren Allen

Cost 15

Equipment

Cast Iron Skillet

Ingredients

8-10 slices bacon , chopped
8 breakfast sausage links*
1 small onion , diced
1 red bell pepper , diced
3 cloves garlic , minced
1.5 lbs Russet potatoes* , (about 2 large), peeled and diced into ½’’ cubes, about 3 cups
salt and pepper
¼ teaspoon smoked paprika
6 large eggs
1 cup shredded cheddar cheese , or favorite cheese
2 green onions , chopped, for garnish
salsa , for serving
Hot sauce , for serving

US Customary – Metric

Instructions

Add sausage links to a 12’’ skillet and cook over medium heat, stirring occasionally, until browned and cooked through. Remove to a paper towel lined plate. Add bacon to the pan and cook until crisp, stirring occasionally. Remove bacon to the plate, leaving 3-4 Tablespoons grease in the pan (add a little oil or butter if there's not enough grease).
Add potatoes to the pan in a single layer and season well with salt and pepper. Cook, flipping only occasionally, until crisp on all sides, and fork tender (around 8-10 minutes, or less if using frozen diced hash browns). Push potatoes off to the side of the pan and add onion, bell pepper and garlic. Sauté for about 3 more minutes.
Chop the sausage into bite sized pieces and add both sausage and bacon back to the pan. Sprinkle with smoked paprika.
Use a wooden spoon to make 6 wells in the pan to crack eggs in to. Crack the eggs into each well and sprinkle them with a little salt and pepper. Sprinkle shredded cheese evenly over everything.
Cover pan with a lid and cook over low heat for a few minutes until egg whites are set and cheese is melted. Garnish with green onion and serve with red or green salsa and hot sauce.

Video

Notes

Potatoes: You could also use 3 cups frozen diced hash browns (thawed)—they will cook more quickly since they’re already par boiled. Could also sub sweet potatoes.

Sausage: You can substitute ½ pound of your favorite ground sausage.

Leftovers: Leftovers reheat well in a hot greased skillet. We like to repurpose them as breakfast burritos (serve inside a warm tortilla).

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I originally shared this recipe June 2019. Updated October 2023.

Hashbrown Breakfast Casserole

Lauren Allen — Mon, 11 Sep 2023 11:00:00 +0000

This sausage Hashbrown Breakfast Casserole recipe is made with simple ingredients and is a highlight of any breakfast! It can be prepped the night before and placed in the oven that morning.

Looking for more breakfast recipes? Try English Muffins, Healthy Banana Muffins, Chocolate Overnight Oats, or Crab Cake Benedict!

Why I love this recipe:

Make Ahead: I love making this the night before and just popping it in the oven in the morning.
Crowd Pleaser: Serve it when hosting guests, for any holiday morning, or anytime you want a special breakfast! Everyone loves this hearty meal and it feeds a crowd.
Easy – Just takes minutes to toss together pantry ingredients to make this sausage hashbrown breakfast casserole.

How to Make Hashbrown Breakfast Casserole:

Make Egg Mixture: Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined, then stir in thawed hashbrowns.

Cook Sausage: Heat a large skillet over medium heat then add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease then add the sausage to the bowl with the egg mixture.

Add Vegetables: Sauté the bell peppers and onion in the same skillet the sausage was cooked for 2- 3 minutes. Add to the bowl with the egg mixture then stir everything to combine.

Bake: Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes, or until the edges are set and the center is just barely jiggly. Serve this easy hashbrown breakfast casserole with a side of fruit.

Make Ahead and Storage Instructions:

To Store: Keep leftover hashbrown casserole in the refrigerator and enjoy within 3-4 days. Reheat in the microwave.

To Make Ahead: Make and assemble according to the instructions. Cover and keep in the refrigerator for 1-2 days before baking.

More Breakfast Casseroles:

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Hashbrown Breakfast Casserole

Our delicious Hashbrown Breakfast Casserole is loaded with eggs, sausage, cheese, hashbrowns and veggies. I love that it can be prepped the night before to bake in the morning!

Course Breakfast, brunch

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 434kcal

Author Lauren Allen

Cost 15

Ingredients

2 pounds pork sausage (I like Jimmy Dean)
12 large eggs
1 cup sour cream , (light, regular, or sub Greek yogurt)
1/4 cup milk
1/2 teaspoon salt
¼ teaspoon ground black pepper
20 oz bag frozen shredded hash browns , thawed
4 green onions
1/2 green bell pepper , diced
1/2 red bell pepper , diced
2 cups shredded cheddar cheese

US Customary – Metric

Instructions

Combine the eggs, sour cream, milk, cheese, and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined. Stir in thawed hash browns.
Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.
Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and stir everything to combine.
Pour mixture into a greased 9×13’’ pan. Cover dish and refrigerate overnight, or bake immediately at 350 degrees for 40-50 minutes or until the edges are set and the center is just barely jiggly.

Video

Notes

Store leftovers in the refrigerator and enjoy within 3-4 days. Reheat in the microwave.

Make Ahead Instructions: Make and assemble casserole according to instructions. Cover and keep in the refrigerator overnight or up to 2 days before baking.

Freezing Instructions: Cover (unbaked) hashbrown breakfast casserole with plastic wrap and then tinfoil and freeze for 2-3 months. Allow it to thaw completely overnight in the refrigerator, then allow it to come to room temperature before baking according to recipe instructions.

Adapted from this popular Breakfast Casserole recipe.

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Crab Cake Benedict

Lauren Allen — Sat, 06 May 2023 11:00:00 +0000

Nothing beats this Crab Cake Benedict recipe! From a seasoned and flavorful crab cake to a perfectly poached egg and homemade hollandaise sauce, this dish can impress any guest and will become the most requested breakfast recipe in your home!

Looking for more legendary breakfast recipes? Try my Huevos Rancheros, Shrimp and Grits, or a Spinach and Bacon Quiche!

Why I love this recipe:

Impressive – Crab Cakes Benedict takes my absolute favorite Crab Cakes and Eggs Benedict and combines them to make an incredible breakfast! This will impress any guest and quickly become the breakfast recipe everyone requests.
Make Ahead – While this dish may look complicated, you won’t believe how simple it is, and you can prep the crab cakes the night before to make it a quick breakfast!
Incredible – The explosion of flavors from the seasoned crab cake to the homemade hollandaise sauce compliment each other perfectly.

How to make Crab Cake Benedict:

Make Crab Cakes Mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to overnight.

Form Into Discs: Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.

Coat Crab Cake: Beat egg in a shallow dish. Add the Panko bread crumbs to another dish. Dip each patty lightly in the beaten egg, and then coat them lightly with Panko bread crumbs.

Cook Crab Cakes: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.

Combine Hollandaise Sauce Ingredients: Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.

Temper the Eggs: Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture to temper them (slowly warm them without scrambling them).

Finish Hollandaise Sauce: Once the butter has been incorporated, pour the mixture back into the saucepan. Remove from heat and set aside. Stir well and add another splash of cream to thin, if needed.

Prepare Water: Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface, but not rolling. Add a little splash of vinegar to the water (optional, but it will help the egg white come together).

Poach Egg: Crack one egg into a small measuring cup. Lower the egg into the simmer water, gently easing it out of the cup. Cook egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.

It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.

Assemble Crab Cake Benedict: Split English muffins in half and toast in toaster oven. Top each slice with a crab cake, and then a poached egg. Top with spoonful of hollandaise sauce. Garnish with chopped chives or parsley, if desired.

Make Ahead and Freezing Instructions:

To Make Ahead: Form the crab cakes up to one day in advance, with or without the bread crumb coating. Keep in an airtight container in the fridge.

I think hollandaise sauce is best served fresh, right when you’re ready to eat. However, you can make hollandaise sauce a day ahead of time. Refrigerate until ready to eat, and then reheat it for about 10-20 seconds in the microwave, adding a splash of milk or cream to thin it, if needed.

To Freeze: Formed crab cakes can be frozen (before or after cooking). Wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before re-toasting.

Recipe Variations:

Base – Skip the english muffin and serve with a fried green tomato as the base, or a handful of fresh greens or arugula.
Keto – Use crushed pork rings to form the crab cakes, instead of Panko. Omit the english muffin.
Traditional Eggs Benedict.
Eggs Florentine : serve with cooked spinach.
More details for How to Poach an Egg perfectly.

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Crab Cake Benedict

Nothing beats this Crab Cake Benedict recipe! From a seasoned and flavorful crab cake to a perfectly poached egg and homemade hollandaise sauce, this dish can impress any guest and will become the most requested breakfast recipe in your home!

Course Breakfast, brunch

Cuisine American

Prep Time 20

Cook Time 25

Refrigerate Crab Cakes 1

Total Time 1 45

Servings

Calories 637kcal

Author Lauren Allen

Cost 30

Ingredients

Crab Cakes:

1 pound fresh lump crab meat*
1/2 cup bell pepper , chopped (any color)
2 large eggs , divided
2 teaspoons Old Bay Seasoning
2 Tablespoons mayonnaise
1 clove garlic , minced
1 Tablespoon fresh cilantro , chopped
pinch salt and freshly ground black pepper
1/4 cup cornstarch
1 Tablespoon olive oil
panko bread crumbs

Hollandaise Sauce:

4 Tablespoons butter
4 egg yolks
2 teaspoons lemon juice , or lime juice
1 Tablespoon heavy whipping cream
salt and pepper , to taste

Benedict:

4 English muffins*
8 large eggs
vinegar , just a splash

US Customary – Metric

Instructions

Crab Cakes:

Make crab cakes mixture: In a mixing bowl add the crab meat, bell peppers, one beaten egg, Old Bay seasoning, mayo, garlic, cilantro and salt and pepper. Gently stir just until blended. Refrigerate for at least one hour, or up to overnight.
Form into discs: Beat the remaining egg and add to a shallow dish. Add the panko bread crumbs to another dish. Spoon about ⅓ cup of the mixture into your palm and flatten into a small disc, about 3 inches in diameter. Sprinkle the outsides of the crab cake patties with a tiny bit of cornstarch.
Coat: Dip each patty lightly in the beaten egg, and then coat them lightly with panko bread crumbs
Cook: Heat olive oil in a large skillet over medium heat. Once hot, add the crab cakes and cook for about 3-4 minutes on one side, until golden brown on bottom. Gently flip to the other side and cook for another 3 minutes, or until golden. Remove to a plate.

Hollandaise Sauce:

Melt the butter in a small saucepan. In a separate small bowl, beat the egg yolks. Mix in lemon juice, whipping cream, and salt and pepper.
Add a small spoonful of the hot melted butter to the egg mixture and stir well. Repeat this process adding a spoonful at a time of hot butter to the egg mixture to temper them (slowly warm them without scrambling them).
Once the butter has been incorporated, pour the mixture back into the saucepan. Remove from heat and set aside. Stir well and add another splash of cream to thin, if needed.

To Poach the Eggs*:

Fill a medium size pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface, but not rolling.
Add a little splash of vinegar to the water. Crack one egg into a small measuring cup. Lower the egg into the simmer water, gently easing it out of the cup.
Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. Remove the poached egg with a slotted spoon.
*It is not abnormal for a white foam to form on top of the water when poaching an egg. You can simple skim the foam off of the water with a spoon.

Assemble:

Split English muffins in half (if using) and toast in toaster oven. Top each slice with a crab cake, and then a poached egg. Top with spoonful of hollandaise sauce. Garnish with chopped chives or parsley, if desired.

Video

Notes

English Muffin: Could substitute with a thick sliced heirloom or fried green tomato, or a bed of fresh greens or arugula.

Keto – Omit the english muffin and use crushed pork rinds to form the crab cakes, instead of Panko.

How to Poach an Egg perfectly: this post has more tips.

Make Ahead Instructions: Form the crab cakes up to one day in advance, with or without the bread crumb coating. Keep in an airtight container in the fridge.

Freezing Instructions: Formed crab cakes can be frozen (before or after cooking). Wrap each one in plastic wrap and place in a freezer safe bag. Freeze up to 1 month. Let thaw in the refrigerator overnight before re-toasting.

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Egg Salad Sandwich

Lauren Allen — Sun, 02 Apr 2023 12:30:00 +0000

Everyone loves a simple Egg Salad Sandwich recipe and this one is easy to make, easy to customize, and a winner with kids and adults alike.

I like to make hard boiled eggs each week to have on hand for snacks, topping on salads, sandwiches, or to use in Chicken Casserole, Deviled Eggs, Empanadas and Potato Salad.

What I LOVE about this recipe:

Five ingredients: hard boiled eggs, mayonnaise (or Greek yogurt), yellow mustard, salt and pepper, sandwich bread.
Customizable: I’ve listed some fun add-in ideas below, but it’s easy to flavor this easy egg salad however you like!
Make ahead: This recipe is great for meal prep and stays fresh in the fridge for several days (4-5 days depending on the freshness of your eggs). Make the filling ahead of time and store it, covered, in the refrigerator.

Hard Boiled Eggs, 3 different ways:

Stovetop: This is a favorite method. Simply place eggs in a pot and cover them with cold water (add 1 teaspoon of baking soda to the water help the eggs peel easily). Turn the heat to medium high and cook them until they boil. Cover them and take them off the heat. Let them sit for 10 minutes in the hot water.

Instant Pot: To make hard boiled eggs in the instant pot, add one cup of water to the pot. Add the wire rack insert, and place eggs on top. Cook on high pressure for 5 minutes, with a 5 minute natural release. Remove the eggs and place in an ice water bath for 5 minutes.

Oven: Preheat oven to 325 degrees F. Place each egg in the cup of a standard muffin tin. Bake for 25-30 minutes (depending how well done you want them). Remove the eggs and place them in an ice water bath for 10 minutes.

How to make an Egg Salad Sandwich:

Mash Eggs: Peel boiled eggs and place in a bowl. Mash with a fork or a pastry blender.

Make Egg Salad: Add mustard, mayonnaise, salt and pepper and mix well.

Assemble Sandwich: Spoon onto bread slices to make a sandwich. Add lettuce and tomato if you’d like and serve.

Storage Instructions:

To Store: Keep in an airtight container in the fridge for up to 5 days, depending on the freshness of the eggs.

Recipe Variations:

Add-Ins:
- Celery: 1 celery rib, diced
- Onion: 2 Tbsp chopped green or red onion
- Pickles: 1 Tbsp diced dill pickles
- Avocado: mash half of an avocado into the egg salad, or top with avocado slices
- Spicy: add a small scoop of harissa paste, or a shake of crushed red pepper flakes.
Make it a BLT: Add bacon, lettuce and tomato for an egg salad BLT sandwich.

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Egg Salad Sandwich

There is so much to love about a simple Egg Salad Sandwich recipe! It's easy to make, easy to customize, and a winner with kids and adults alike.

Course Main Course

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 277kcal

Author Lauren Allen

Cost 5

Ingredients

6 large large hard boiled eggs , peeled
3-4 Tablespoons mayonnaise (or Greek yogurt), to taste
1 teaspoon yellow mustard
Salt and pepper , to taste
8 slices Sandwich bread
Lettuce optional, for serving

US Customary – Metric

Instructions

Mash the eggs in a bowl. Add mustard, mayonnaise, salt and pepper and mix well. Taste and adjust seasonings as needed.
Add a spoonful of egg salad mixture in between two slices of bread. This recipe will make about 4 sandwiches.
Store leftover egg salad in the refrigerator for up to 5 days, depending on the freshness of the eggs.

Video

Notes

Storage Instructions: Keep in an airtight container in the fridge for up to 5 days, depending on the freshness of the eggs.

Add-Ins:

Celery: 1 celery rib, diced

Onion: 2 Tbsp chopped green or red onion

Pickles: 1 Tbsp diced dill pickles

Avocado: mash half of an avocado into the egg salad, or top with avocado slices

Spicy: add a small scoop of harissa paste, or a shake of crushed red pepper flakes.
Make it a BLT by topping with bacon, lettuce and tomato.

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I originally shared this recipe April 2020. Updated April 2023.

How to Poach an Egg

Lauren Allen — Thu, 30 Mar 2023 11:00:00 +0000

Follow my simple tips to learn How to Poach an Egg perfectly every time. I love these easy poached eggs and use them in a variety of breakfast dishes!

Do you love breakfast recipes as much as I do? Try French Toast Casserole, Spinach and Bacon Quiche, or Breakfast Potatoes.

Why I love this recipe:

Easy – All you need is a saucepan and slotted spoon, and they’re so simple, anyone can learn to poach eggs.
Impressive – Poached eggs level up any breakfast, like simple avocado toast on a weekday, or Eggs Benedict to serve guests or for a special occasion.

How to Poach an Egg:

Boil Water: Fill the pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.

Add Vinegar: Add a little splash of vinegar to the water (the vinegar helps the egg white to stay together once it is in the water).

Add Egg: Crack one egg into a small cup (I use a measuring cup). Stir the water in a circular motion with a spoon, then lower the egg into the simmering water, gently easing it out of the cup.

Cook the egg in simmering water for 3-5 minutes, depending on how soft you like the egg yolk. Remove the poached egg with a slotted spoon.

Serve on avocado toast, or to make Eggs Benedict, Eggs Florentine, or Huevos Rancheros.

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How to Poach an Egg

Follow my simple tips to learn How to Poach an Egg perfectly every time, with a simple saucepan and water. I love these easy poached eggs and use them in a variety of breakfast dishes.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 63kcal

Author Lauren Allen

Cost .25

Ingredients

4 eggs

Instructions

Boil Water: Fill the pot with about 3 inches of water. Bring the water to a boil and then reduce heat until it reaches a simmer. You should see small bubbles coming to the surface but not rolling.
Add Vinegar: Add a little splash of vinegar to the water (this is optional, but it helps the egg white to stay together once it is in the water).
Add Egg: Crack one egg into a small cup (I use a measuring cup). Stir the water in a circular motion, then lower the egg into the simmering water, gently easing it out of the cup.
Cook the egg in simmering water for 3-5 minutes, depending on how soft you want your egg yolk. (Cook poached eggs for 3 minutes for soft yolk, 4 minutes for medium, or 5 minutes for well done yolk). Remove the poached egg with a slotted spoon.
Serve on avocado toast, or to make Eggs Benedict or your favorite breakfast.

Video

Nutrition

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