Quick Egg Salad
Prep Time
3 min
Cook Time
1 min
Print RecipeIngredients
- Pinch salt
- 1 egg
- 1 ½ tsp (7.5 mL) light mayonnaise or salad dressing
- ½ tsp (2.5 mL) sweet pickle relish
- Pinch pepper
Instructions
- Step 1
Sprinkle a few grains of salt in bottom of microwave egg cooker or small microwave-safe bowl or mug. (Salt attracts microwave energy and helps to cook egg evenly.) Break egg into egg cooker. Pierce yolk and white with fork four of five times to bottom of cooker. (Piercing is necessary to prevent “exploding” during cooking.) Place lid on cooker base, lining up notches; twist to secure. Or, if using small bowl or mug, cover with plastic wrap, turning plastic back slightly to vent.
- Step 2
Microwave on High (100% power) for 45 seconds. Let stand for 30 seconds. If still undercooked, turn egg over in cooker, cover and microwave for another 10 seconds, or until fully cooked.
- Step 3
Chop or mash egg in small bowl with fork. Cover and refrigerate for a few minutes until chilled. Stir in mayonnaise, relish and pepper. Use as filling for a sandwich or serve with crackers.
- Step 4
Makes about 1/3 cup (75 mL).
Tips
- Cooking times will vary depending on microwave oven cavity-size and wattage. Time provided is for a 1000-watt microwave oven. Increase time slightly for lower wattage; decrease for higher wattage. Start with shortest time and increase in 10 second intervals. Note the time that works best for your microwave oven.
- Time given is for a large egg.
- When cooking eggs in the microwave, always use a microwave-safe container and pierce yolk and white several times or whisk before cooking.
- Never cook an egg in its shell in the microwave; it will explode.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 103 |
| Fat | 8 g |
| Saturated Fat | 2 g |
| Trans Fat | 0 g |
| Carbohydrate | 3 g |
| Fibre | 0 g |
| Sugars | 1 g |
| Protein | 6 g |
| Sodium | 220 mg |
