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Making a flax egg is super easy! I’m sharing all my tips for creating these simple vegan egg substitutes with just water and flaxseed meal.

How to Make a Flax Egg: Stirring flaxseed meal with water.

Flax eggs are perfect for eggless pancakes, muffins, and cookies! When made correctly, they provide binding and moisture, similar to regular eggs. Another popular egg replacer is aquafaba.

My favorite recipe that calls for a flax egg is my vegan blueberry muffins. If you have a recipe that calls for one or two eggs and need that recipe to be egg-free, flax eggs might be your answer.

Key Ingredients

  • Flaxseed Meal: Flaxseed meal or flax meal is simply ground flaxseeds. You can buy it pre-ground or grind whole flaxseeds yourself. I prefer using pre-ground flaxseed meal for convenience (I buy Bob’s Red Mill). Flaxseeds are packed with nutrients and offer two varieties: golden and brown. Both work great for making flax eggs! If you do not have flaxseed meal, try chia seeds!
  • Water: Plain water is great. Filtered is even better.
Flax Egg

Perfect Flax Egg

  • PREP
  • TOTAL

Learn how to make a flax egg! This simple egg substitute is a staple for vegan baking. They work wonders in flour-based recipes that call for 1 or 2 eggs, like pancakes and muffins. However, flax eggs might not be the best option for recipes needing more than 2 eggs, like airy cakes, as they don’t provide the same leavening power.

Makes 1 flax egg

You Will Need

1 tablespoon (7g) flaxseed meal

3 tablespoons (45ml) water

Directions

    1Stir the flaxseed meal and water together in a small bowl.

    2Place in the refrigerator for 10 to 15 minutes or until the mixture is thick. Stir again, and then use in your favorite baking recipe.

Adam and Joanne’s Tips

  • Storing: I make flax eggs as needed for freshness and texture. However, you can store them in an airtight container in the fridge for up to 2 days.
  • How to make a chia egg: Substitute the flaxseed meal with 1 tablespoon (9g) chia seeds.
  • The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 flax egg
/
Calories
30
/
Total Fat
0g
/
Saturated Fat
0g
/
Cholesterol
0mg
/
Sodium
0mg
/
Carbohydrate
0g
/
Dietary Fiber
2g
/
Total Sugars
0g
/
Protein
1.5g


AUTHOR:

Joanne Gallagher

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]]> https://recipeprofessional.com/perfect-flax-egg-recipe/feed/ 0 Easy Egg Salad Recipe https://recipeprofessional.com/easy-egg-salad-recipe/ https://recipeprofessional.com/easy-egg-salad-recipe/#respond Tue, 17 Mar 2026 16:11:06 +0000 https://recipeprofessional.com/easy-egg-salad-recipe/

Our best egg salad recipe calls for just a few simple ingredients. I love it tucked into sandwiches, wrapped in lettuce or tortillas, spooned over greens, or eaten by itself as a quick snack.

Egg Salad on bread

We’re a little picky about egg salad, so trust me when I say this is the one. It’s light instead of heavy, perfectly creamy without being too mayonnaisey, and brightened with fresh lemon juice and herbs for amazing flavor.

It comes together fast, especially if you already have hard-boiled eggs in the fridge (and if not, don’t worry, I’ve shared how to make them below). It also keeps well for up to 4 days, so consider making a double batch for easy lunches or snacks all week.

Key Ingredients

  • Eggs: You’ll need hard-boiled eggs for this recipe. They’re simple to make, and I’ve shared how in the tips section below.
  • Mayonnaise: Mayonnaise makes egg salad creamy and rich. For a lighter twist, substitute some or all of it with plain yogurt or mashed avocado (like I do in my avocado egg salad). When I have it on hand, I love using homemade mayonnaise for even better flavor.
  • Celery: A little finely chopped celery adds freshness and crunch. You can also experiment with minced onions, chopped dill pickles, or even diced apples (apples may sound unusual, but they are delicious).
  • Fresh Herbs: Chives are my favorite for egg salad, but parsley or dill work beautifully, too. I use chives in my favorite scrambled eggs recipe, too.
  • Lemon: A squeeze of fresh lemon juice brightens everything and balances the richness of the mayo, making the salad taste lighter and fresher.

Find the full recipe with measurements below.

How to Make My Favorite Egg Salad

Tip 1: How to boil eggs for egg salad. I have two favorite methods for making perfectly cooked eggs for egg salad. The first is done on the stovetop (see below), and the second uses the Instant Pot (you can find that method here: Instant Pot Boiled Eggs). Both methods give you tender whites and creamy yolks, perfect for egg salad.

To cook eggs on the stove:

  1. Add the eggs to a saucepan in a single layer and cover with at least an inch of water.
  2. Bring the water to a boil, then let it boil for 30 seconds.
  3. Turn off the heat, cover with a lid, and let the eggs sit for 12 minutes (for large eggs).
  4. Transfer the eggs to an ice water bath to cool, then peel.
Boiling eggs in a saucepan with water for egg salad
Placing boiled eggs into a bowl of ice water to stop the cooking before peeling them.

Tip 2: Make the salad. Once you have cooked eggs, the salad goes quickly. Peel your eggs, then chop them into small pieces. Add them to a bowl and toss with finely chopped celery, chives, a bit of lemon juice, and mayonnaise. Season with salt and pepper, and you’re all set.

Making egg salad - ingredients ready to be stirred together in a bowl

Serving Suggestions

I love this salad for egg salad sandwiches, which I usually keep open-faced on lightly toasted bread spread with a bit of butter. This is also fantastic wrapped, either in flour tortillas or in lettuce cups. I’ll often munch on this all by itself or with some sliced cucumbers or crackers.

It’s a great topping for salad (especially with this lemon vinaigrette). And, finally, it makes incredible toasts for breakfast. Start with avocado toast, then add the egg salad, some thinly sliced radish, and more fresh herbs. Delicious!

More Easy Salads

Classic Egg Salad with visible chunks of egg, diced celery, and a sprinkle of chives.

Easy Egg Salad

  • PREP
  • COOK
  • TOTAL

This is my favorite way to make egg salad! I keep it really simple with mayo, herbs, a little crunch from celery, and some lemon juice. I don’t add mustard, but if you love it, add 1/2 to 1 teaspoon. Instructions below include cooking the eggs on the stove. If you have an Instant Pot, see my Instant Pot hard boiled eggs. If you love avocado, I also recommend our avocado egg salad!

Makes 2 Servings

You Will Need

4 large eggs

2 tablespoons mayonnaise or substitute plain or Greek yogurt, try homemade mayo

1 medium-length celery stalk, finely chopped

1 tablespoon finely chopped chives, parsley or dill

1 teaspoon fresh lemon juice

Salt and fresh ground black pepper

Directions

    1Cook the eggs: Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil. Cover the saucepan with a lid, cook for 30 seconds, then remove from the heat and let stand for 11 to 12 minutes. A minute or so before the eggs finish cooking, prepare a bowl of ice water.

    2Cool the eggs: Transfer the cooked eggs to the ice water using a slotted spoon and leave for 5 minutes (or longer).

    3Prepare the eggs: Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.

    4Make the salad: Dice the hard-boiled eggs and add them to a bowl. Stir in the mayonnaise, celery, herbs, lemon juice, salt, and pepper. Taste and adjust with more salt or pepper.

Adam and Joanne’s Tips

  • Storing: Homemade egg salad can be stored in an airtight container in the fridge for up to 4 days. We do not recommend freezing it.
  • Eggs: Instructions for eggs are for large eggs, for medium or extra-large, see this hard boiled eggs tutorial with accurate timing.
  • The nutrition facts provided below are estimates. We assumed mayonnaise and did not include any bread.

Nutrition Per Serving
Serving Size
Half the recipe
/
Calories
241
/
Protein
13 g
/
Carbohydrate
2 g
/
Dietary Fiber
0 g
/
Total Sugars
1 g
/
Total Fat
20 g
/
Saturated Fat
5 g
/
Cholesterol
375 mg


AUTHOR:

Adam Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

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]]> https://recipeprofessional.com/easy-egg-salad-recipe/feed/ 0 Shrimp Egg Rolls Recipe | The Recipe Critic https://recipeprofessional.com/shrimp-egg-rolls-recipe-the-recipe-critic/ https://recipeprofessional.com/shrimp-egg-rolls-recipe-the-recipe-critic/#respond Wed, 11 Feb 2026 20:33:22 +0000 https://recipeprofessional.com/shrimp-egg-rolls-recipe-the-recipe-critic/

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These Shrimp Egg Rolls are beyond delicious! They’re packed with a mix of vermicelli noodles, sautéed veggies, shrimp, and plenty of seasonings, then fried till crunchy and golden brown. Serve them as an appetizer, a light main, or a party side dish!

Overhead shot of a plate full of fried shrimp egg rolls.

Reasons You’ll Love This Recipe

  • So easy to make! Prepare the simple filling, assemble the rolls, then fry to crispy perfection!
  • They keep for days: Leftovers store well for days and reheat wonderfully in an air fryer. They’re even freezer-friendly!
  • Great for any occasion: These are a crowd favorite! Make them for game day or a holiday party, they’ll disappear in a flash.

Ingredients Needed to Make Shrimp Egg Rolls

This shrimp egg roll recipe is made with fresh ingredients and loaded with authentic Asian flavors. The filling consists of sautéed vegetables, shrimp and plenty of flavorings. Serve them as appetizers or as the main course with fried rice, vegetable stir fry and/or this asian cucumber salad. They’re always a hit! Check out the recipe card at the bottom of the post for exact measurements.

  • Vermicelli Noodles: Soft, thin rice noodles add heartiness to the filling.
  • Sesame Oil: For tossing the noodles, sautéing the vegetables and adding rich flavor.
  • Green Cabbage: Shredded cabbage adds crunch and a nice texture.
  • Carrots: Shredded carrots for additional crunch and hint of sweetness.
  • Green Onions: Chopped green onions add a mild onion flavor.
  • Garlic: Freshly minced garlic for extra flavor.
  • Ginger: Fresh ginger adds a slightly peppery, yet sweet taste.
  • Oyster Sauce: For a complex taste that is earthy, slightly sweet and salty.
  • Soy Sauce: Creates wonderful umami flavor.
  • Shrimp: The star protein of the recipe and what makes them super satisfying.
  • Salt and Pepper: To taste!
  • Egg Roll Wrappers: To hold all of the filling ingredients together and become crispy and golden brown on the outside when fried!
Overhead shot of labeled ingredients. Overhead shot of labeled ingredients.

How to Make Shrimp Egg Rolls

Don’t be intimidated to roll the egg rolls, check out the visual guide below for step-by-step instructions. It’s actually super easy! Here’s how everything comes together:

  1. Cook: Cook the vermicelli according to the package directions, rinse under cold water, then lightly toss in a little sesame oil to keep them from sticking together. Set aside.
  2. Sauté: In a large skillet, heat the sesame oil over medium-high heat, then add the cabbage, carrots, and green onions to the skillet. Saute the vegetables until they become tender, about 5 minutes.
  3. Add: Add garlic, ginger, oyster sauce, soy sauce, shrimp, salt, and pepper. Saute everything together until the shrimp has turned pink and cooked through. Remove the shrimp and vegetable filling from the heat and set aside.
  4. Prep Work Station: Meanwhile, prepare a clean work surface with egg roll wrappers, a small bowl of water, the filling, and the vermicelli noodles.
  5. Fill the Paper Wrappers: Working one at a time, place a wrapper with a corner facing you, then add some of the shrimp and vegetable filling along with some vermicelli noodles into the lower ⅓ of the wrapper.
  6. Roll: Roll the corner up over the filling, fold the sides in, and continue rolling using a little water on the edge of the wrapper to seal it closed. While the egg rolls are being filled, heat 2 inches of oil in a large skillet over medium-high heat.
  7. Fry: Once all the egg rolls are filled, start frying them in batches. There should be space between all the egg rolls while they fry. Fry the egg rolls for 3-4 minutes until golden brown.
  8. Cool: Remove the fried shrimp egg rolls from the pan and set them aside on a paper towel-lined plate to cool while you fry the rest of the rolls.
Overhead shot of vermicelli noodles being cooked in a pot. Overhead shot of vermicelli noodles being cooked in a pot.
Overhead shot of vegetables cooking in a skillet.Overhead shot of vegetables cooking in a skillet.
Overhead shot of shrimp and seasonings and sauces mixed in with the vegetables in a skillet. Overhead shot of shrimp and seasonings and sauces mixed in with the vegetables in a skillet.
Angle shot of prepped work station. Angle shot of prepped work station.
Overhead shot of noodles and veggie filling on an egg roll wrapper. Overhead shot of noodles and veggie filling on an egg roll wrapper.
Overhead shot of shrimp egg roll being wrapped in wrapping. Overhead shot of shrimp egg roll being wrapped in wrapping.
Overhead shot of egg rolls being fried in oil. Overhead shot of egg rolls being fried in oil.
Overhead shot of fried shrimp egg rolls cooling on a baking sheet with parchment paper. Overhead shot of fried shrimp egg rolls cooling on a baking sheet with parchment paper.

Tips for Making Shrimp Egg Rolls

Here are my top tips for making shrimp egg rolls. They will turn out absolutely perfect every time you make them!

  • To Air Fry the Egg Rolls: Once all the egg rolls are filled, lightly spray or brush them with oil and place them in an even layer in the air fryer with space between. Set the air fryer to 375 degrees and fry them for 4-5 minutes on each side or until they are golden brown. 
  • Shrimp Size: I like to use shrimp that isn’t too big so I can get at least three pieces in each roll, using jumbo shrimp works if that is your preference, but you might only get 1 or 2 shrimps in each roll. 
  • Use Cooked Shrimp: You can use cooked shrimp in this recipe, just toss it in with the veggies and sauce at the end of cooking to coat it in flavor, don’t overcook the shrimp. 

Side shot of egg rolls stacked on a plate with some of the rolls cut in half. Side shot of egg rolls stacked on a plate with some of the rolls cut in half.

How to Store Leftovers

  • In the Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days. 
  • In the Freezer: Place cooled egg rolls into an airtight container and store them in the freezer for up to 2 months.
  • To Reheat: To make sure your leftovers are nice and crispy, cook them in the air fryer at 375 degrees Fahrenheit for approximately five minutes.

Close up shot of someone dipping a shrimp egg roll in sauce. Close up shot of someone dipping a shrimp egg roll in sauce.

More Delicious Egg Rolls to Try

Homemade egg rolls can seem intimidating, but once you get the hang of using egg roll wrappers, you’ll see how easy they are to make! Plus, there are so many variations! From dessert cheesecake egg rolls to buffalo chicken egg rolls and even breakfast egg rolls, there are endless options! Here are some of our favorite recipes to try!

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Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

Egg Roll, Meet Taco.

Lindsay Ostrom headshot.

Are you even ready for this? What we have here is like an egg roll filling (meat, cabbage, carrots, soy sauce, garlic, ginger) meets a fried little taco (flour tortilla, fresh veg on top, gochujang sauce for serving) and the whole thing eats a lot like a folded sandwich.

That’s going to be a big yes from me.

My friend Brandon has been telling me about these for weeks. I know the whole idea of meat smashed into tortillas is really having a moment on social media (smash burger tacos, chicken Caesar smash tacos, etc.), but the concept has always seemed a little strange to me.

Until I tried these ones – and now I’m a believer.

Besides being super yummy (don’t skip the gochujang sauce it is DIVINE on there) – these are shockingly easy to make. I know some of the recipes in the last SOS series leaned a little more towards “involved” than I normally do – there were some extras that I just couldn’t let go of. Shallot crispies, panko breading, house sauce, etc. So let’s think of this as a BONUS SOS recipe. You can easily make this in 20 minutes without breaking a sweat.

Hope you love it! And thanks to Brandon for sharing this idea with me! YOU WERE RIGHT!

Lindsay signature.

Watch Me Make This Recipe


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A picture of Brandon’s Egg Roll Tacos

Brandon’s Egg Roll Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 35 reviews


  • Author:     Lindsay


  • Total Time:     20 minutes


  • Yield:     4 servings (2 tacos each)

Description

Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

Instructions

  1. Make Filling: Mix the ground meat, soy sauce, chili crisp, garlic, ginger, and veggies together. I just mix it all up with my hands.

    Spreading egg roll filling on flour tortillas.

  2. Spread Filling: Press the mixture onto one side of the tortillas. I find it easiest to do all of them at once, before you start cooking them.

    Spreading egg roll mixture on flour tortillas.

  3. Cook Tacos: Heat a skillet over medium high heat. Add the oil. Working in batches, add the tacos, meat-side down, and cook for 3-4 minutes until they are browned. Flip to the back side for 1 minute to get the tortillas a bit golden, and then finish with one more flip to being meat-side down to ensure it’s cooked through. (165 degrees for chicken and turkey, 160 for ground pork.)

    Frying egg roll tacos in a skillet.

  4. Top and Eat: Top with more fresh cabbage, cilantro or green onions, and your sauces of choice. Fold in half – it eats kind of like a hybrid between a taco and sandwich, but tastes like an eggroll. I *love* these with the gochujang sauce!

    Spooning gochujang sauce on egg roll tacos.

Notes

Egg rolls meet tacos! I love this! Easy to make and ridiculously good with a classic egg roll filling, crunchy veg, pillowy tortillas, and a spicy gochujang sauce.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Asian-Inspired

Keywords: egg roll tacos, egg roll recipe, taco recipe

More Seriously Fast Taco Recipes

June 17, 2025

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Lindsay Ostrom
Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.

Did you make a recipe? Tag @pinchofyum on Instagram so we can find you!



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