Ingredients
Equipment
Method
- Hard boil: Place the eggs in a medium pot and cover with cold water. Bring to a boil over medium-high heat and then reduce the heat a little to a gentle boil and cook for 12 minutes.6 large eggs
- Dice: Meanwhile, while the eggs are cooking, finely dice the celery and red onion, and chop the dill and parsley.1 rib celery, 2 tablespoons red onion, 2 teaspoons fresh dill, 2 teaspoons fresh parsley
- Chill: Transfer the eggs to an ice bath in a separate bowl using a slotted spoon. Let them sit in the ice water for a couple minutes to cool, and then peel and wash of any shell fragments using a colander. Then, dice them into small pieces.
- Mix: Place all of the ingredients into a mixing bowl and stir to combine. If needed, add a little extra mayo and mix again.¼ cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon lemon juice, sea salt, freshly ground black pepper
- Enjoy: Season with a little extra salt and pepper if you'd like, and serve as is or on some toasted bread with lettuce for an egg salad sandwich.8 slices whole-grain bread, 4 slices lettuce
Nutrition
Notes
Fresh herbs: Feel free to use any combination of dill, parsley or chives. Or, substitute with half the amount of one or more of these dried herbs.
Storage: Egg salad will stay fresh in an airtight container in the fridge for up to 4 days. It does not stand up well to freezing.
Meal prep: If you're prepping egg salad sandwiches, make the egg salad in advance but assemble the sandwiches on the morning of. Using lettuce to line the bread will keep the egg salad from making the bread mushy.
