Egg salad! The classic egg salad recipe that can be eaten plain with a fork or turned into a delicious sandwich (or wrap). You just need hard boiled eggs, mayonnaise, Dijon mustard, red onion and fresh herbs for a quick and easy recipe that’s nourishing and loaded with flavor.
To be honest, I was never a fan of most egg salad recipes. I found them to be far too mushy with too much mayonnaise. But my version is different! It has texture and it’s chunky so you can see all the ingredients. No mushiness around these parts. And of course, it tastes amazing.
Ingredients6 eggs, room temperature
1/4 cup red onion, finely diced
1/4 cup mayonnaise
1 tbsp Dijon mustard
2 tbs parsley, finely diced
2 tbs chives, finely diced
1 tsp lemon juice
salt and pepper, to taste
Method* Bring a pot of water to a boil. Then turn the heat to low so there's no bubbles. Use a skimmer to slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
* Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool.
* Once your eggs are cool to touch, peel and discard the eggs shells. Cut the hard boiled eggs to your desired size (I prefer chunky). Then add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl and stir all ingredients together.
* Season with salt and pepper and serve in a bowl, in a sandwich, or in a wrap.