Egg Salad

    Breakfast & Brunch · Lunch & Dinner · Eggs & Dairy · Salads · Sandwiches · Kids Recipes · Picnics

    The classic egg salad recipe that can be eaten plain or turned into a delicious sandwich.

    Ingredients

    • 6 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

    Preparation

    1. Bring a pot of water to a boil. Use a skimmer to place the eggs in the pot. Boil for 12 minutes.
    2. Transfer to ice water bath for a few minutes. Peel the eggs.
    3. Cut the hard boiled eggs to your desired size.
    4. Add eggs, red onion, chives, parsley, mayonnaise, Dijon mustard, and lemon juice to bowl. Stir together. Season with salt and pepper.
    5. Serve on its own or in a wrap!

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