Description
This classic Egg Salad is creamy, tangy, and perfect for sandwiches, wraps, or scooping onto toast. Made with simple ingredients and ready in minutes, it’s a go-to for quick meals or meal prep.
Ingredients
Scale
- 6 large Hard-Boiled Eggs, chopped
- 1/4 cup Mayonnaise
- 1 teaspoon Dijon Mustard
- 1 tablespoon Red Onion, finely chopped
- 1 tablespoon Fresh Chives or Parsley, chopped
- 1/4 teaspoon Garlic Powder
- Salt and Black Pepper, to taste
Instructions
- Boil the Eggs: Simmer eggs in water for 10–12 minutes. Cool completely, then peel and chop.
- Mix Ingredients: In a bowl, combine chopped eggs, mayo, mustard, red onion, herbs, garlic powder, salt, and pepper.
- Stir Gently: Mix until just combined. Keep some chunks for texture.
- Chill: Refrigerate for 15–30 minutes to let flavors blend.
- Serve: Spoon onto toast, sandwiches, or lettuce wraps.
Notes
- Use Greek yogurt instead of mayo for a lighter option.
- Add a squeeze of lemon juice for brightness.
- Store in fridge for up to 3 days in an airtight container.