Egg salad is often a summertime sandwich filler where I live. It is often eaten on toast for breakfast or lunch (and dinner too!) We usually just mash it with a fork and leave it a little chunky. Here is the pureed version for those on a pureed food diet.

The hardest part of this recipe is peeling the eggs after they are boiled. If you struggle with that too, add a tablespoon of baking soda to the water as you are boiling them. The shells will slide right off.

This is another recipe that is easy to adapt for your preferences. Don’t like olives? Use sweet pickle relish instead for a sweeter flavor. White onions can be substituted for green onions or left out altogether.  I also like a little bit of mustard added to mine because that’s the way my grandmother made it!

ingredients needed to make egg salad puree on a table with a white backgroundMaking the Puree

Once you get the eggs boiled, peeled, and mashed up a little, chop up a green onion and add these and all the other ingredients to your favorite kitchen puree gear and let it go.

I used a food processor because that is my go-to pureeing device. You can get one with lots of power without having to spend a fortune. I also think they are easier to scrape the food out of and easier to clean too. But, you could puree this with a blender or hand blender too for similar results.

Egg Salad
Prep Time
7 mins
Cook Time
10 mins
Puree Time
4 mins
Total Time
7 mins
 

This is the pureed version of the chunky sandwich filler you've probably eaten before. Don't like olives? You can substitute the more traditional pickles or pickle relish instead.

Course: Breakfast, Snack
Cuisine: American
Servings: 2 servings
Author: Scott
Ingredients
  • 2 hard-boiled egg
  • 1-1/2 tablespoon green onion chopped
  • 2 tablespoon tomatoes diced
  • 2 tablespoon soft cheese cottage, ricotta, or feta are best
  • 1 teaspoon olives sliced (optional)
  • 2 teaspoon reduced-fat mayonnaise
  • Salt and pepper to taste
Instructions
  1. In a bowl, mix all the ingredients except the cheese.

  2. Use a food processor or blender to blend until you achieve a creamy consistency. 

  3. Gently stir in the cheese and serve chilled.

Recipe Notes

If you have trouble peeling your eggs after boiling them, add a teaspoon of baking soda to the water before boiling. You can also buy eggs already hard boiled at the grocery store but they tend to be a bit rubbery. If you go this route, make sure they puree completely.

Did You Make It?

If you decide to give this a try, be sure to come back and let me know how it was. You can leave a rating in the comments below and let me know what modifications you made.