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Baked Egg Salad
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Super simple, yet undeniably delicious, this recipe for Baked Egg Salad will be your new go-to lunch. Whether you serve it on bread as a healthy egg salad sandwich or on lettuce, this is one recipe that will deliver a yummy meal, perfect for when you are in a rush or just want something nutritious without a lot of work. The tangy relish blends well with the creamy goodness of the egg, creating a delightful eating experience. Packed with protein, this all-natural lunch will power you through the rest of your busy day.


Check out Tess Gardner's other recipes on her profile page.

Find more portable sandwich recipes on this round-up of our favorite 21 Shockingly Simple Picnic Ideas.




Cooking Time10 min


  • 12 large eggs
  • 2 tablespoons dill relish
  • 1/2 tablespoon yellow mustard
  • 1 1/2 teaspoon garlic powder
  • 1/3 cup olive oil mayo


  1. Preheat oven to 325 degrees F. Place eggs in muffin tin and bake for 30 minutes. Remove pan from oven and cool on wire rack for 10 minutes. Remove eggs from pan and place in cold water until completely cooled.

  2. Gently tap and roll eggs to break shells; peel off remaining shell. Chop eggs and add all remaining ingredients to bowl and mix well. Serve over lettuce or on bread.

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I just don't get the appeal of cooking eggs in the oven. It takes longer and it uses more energy.

cooking time 10 minutes, but you have to bake the eggs for 30 minutes?


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