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Egg Salad
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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.
Recipe Ingredients
Servings:
4
- 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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