Egg Salad

Name: Egg Salad
Yield: 4 servings
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

Petit-déjeuner & brunch Déjeuner & dîner Eggs & Dairy Salades Sandwichs Recettes pour enfants

February 15, 2025

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The classic egg salad recipe that can be eaten plain with a fork, turned into a delicious sandwich or made into a veggie-packed collard wrap.

Ingrédients de la recette

Portions :

6 eggs, room temperature
¼ cup red onion, finely diced
¼ 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

Instructions

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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