Fridge Friend Recipes
Cheesy Egg Mayo Salad Cups recipe
A rich, creamy egg salad with cheddar and mayonnaise, perfect spooned into crisp lettuce leaves or served as a dip.
15 min · Easy · British Jump to method
Ingredients
- 4 Eggs
- 3 tbsp Mayonnaise
- 2 slices cheddar slice cheese
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 323 kcal |
| Protein | 16.3 g |
| Carbohydrates | 1.3 g |
| Fat | 27.4 g |
| Saturated fat | 6.9 g |
| Fibre | 0 g |
| Sugar | 1 g |
| Sodium | 393 mg |
Why this works
Energy-dense and high in protein, but also high in fat and saturated fat due to the eggs, mayonnaise and cheese.
High-quality protein. Eggs and cheddar provide a solid protein boost, supporting satiety and muscle maintenance.
Vitamin and mineral contribution. Eggs contribute vitamin B12, vitamin D and selenium, while cheese adds calcium.
Watch saturated fat and sodium. Mayonnaise and cheddar increase saturated fat, and processed cheese can contribute significant sodium.
Method
- Boil the eggs for about 9 minutes, then cool under cold water and peel.
Start the timer once the water comes back to a steady boil, then lift the eggs out as soon as the whites are fully set and the yolks are pale yellow rather than grey. Cool them immediately to stop the yolks turning chalky and make peeling cleaner.
- Chop the eggs finely and place in a bowl.
Use a sharp knife or egg slicer to get small, even pieces rather than mashing them, which keeps the salad lighter and less pasty. Aim for a mix of yolk and white so the texture stays pleasant rather than rubbery.
- Stir through the mayonnaise and finely diced cheddar slice cheese.
Dice the cheese very finely so it disappears into the mixture and doesn’t leave hard, chewy lumps. If the eggs are still warm, let them cool first or the mayonnaise may loosen too much.
- Mix until creamy, then season to taste if desired.
Add the mayonnaise gradually and fold rather than beat, so the mixture stays creamy instead of collapsing into a wet paste. Stop as soon as everything is evenly coated; overmixing will make the eggs look greasy.
- Serve in small bowls, lettuce cups or with crackers if available.
Chill the filling for 10 to 15 minutes if you can, as this helps the flavours settle and makes it easier to spoon neatly. Taste after chilling, because cold mixtures need a little more seasoning than warm ones.
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