Evergreen Eats Egg Salad Recipe
Rediscover a classic with our Evergreen Eats Egg Salad Recipe. This creamy, flavorful egg salad is made with a simple blend of hard-boiled eggs, mayonnaise, and a touch of mustard. It’s an easy, protein-packed dish that’s perfect for sandwiches or served over fresh greens!
Ingredients
- 6 large eggs
- 1/3 cup of mayonnaise
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
- Optional: chopped fresh chives or parsley for garnish
Instructions
- Cook the eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, then cover the pan, remove from heat, and let stand for 10 minutes. After 10 minutes, transfer the eggs to a bowl of ice water to cool.
- Peel and chop the eggs: Once the eggs are cool, peel them and chop into small pieces.
- Make the egg salad: In a bowl, combine the chopped eggs, mayonnaise, Dijon mustard, salt, and pepper. Stir until well combined.
- Chill: Cover the egg salad and refrigerate for at least an hour before serving to allow the flavors to meld.
- Serve: Serve your egg salad on bread for a sandwich, or over lettuce for a salad. Garnish with fresh chives or parsley, if desired.
Tips
- For a healthier option, you can substitute Greek yogurt for some or all of the mayonnaise.
- Add-ins like chopped celery or pickles can add a nice crunch to your egg salad.
Enjoy the classic comfort of a homemade egg salad with our Evergreen Eats Egg Salad Recipe. Share your egg salad creations with us using the hashtag #EvergreenEatsEggSalad!
