Classic Egg Salad
This classic egg salad recipe is perfectly creamy, tangy and loaded with fresh flavors. Packed with protein and simple ingredients, it's the perfect go-to lunch for busy weekdays.
Servings: 3
Ingredients
- 6 Eggs
- ¼ cup Red onion
- ¼ cup Pickles (optional)
- ¼ cup Parsley
- ¼ cup Chives
- ¼ cup Mayo
- 2 Tbsp Dijon mustard
- 1 Tbsp Lemon juice
- Fresh ground black pepper to taste
Instructions
- Hard boil 6 eggs: Bring a pot of water to boil. Once boiled, gently add 6 eggs to the pot. Boil the eggs for 10 mins, then remove from the pot and place into a bowl of ice water to cool. Once cooled, peel and chop the eggs, then add them to medium-sized bowl.
- Dice red onion: Finely dice the red onion and add to the bowl of eggs.
- Prepare the pickles (optional): If you're using pickles, ensure they are well-drained to avoid excess moisture in the salad, then chop and add to the bowl.
- Chop fresh herbs: Finely chop the parsley and chives and add to the bowl.
- Add the dressing: Add the mayo, dijon mustard, lemon juice and freshly cracked black pepper to the bowl.
- Combine ingredients: Mix all ingredients together just until well combined.
- Enjoy! Spoon the egg salad over toast, stuff it into a croissant, or eat straight out of the bowl!