With Easter just around the corner, eggs are on my mind. You may have read a recent post of mine titled How to Hard Boil Eggs, where I shared the nutritional benefits of eggs as a superfood, along with an easy method to achieve the perfect hard boiled egg. And when it comes down to putting those perfect eggs to use in a recipe, egg salad is the obvious choice.
What I love about egg salad is it’s versatility. With the right amount of seasonings and textured ingredients you can whip up a delicious, healthy meal in no time. The possibilities are endless. Spread it on a soft roll to make a sandwich, serve it as a dip with your favorite crunchy crackers, or pile it on top of a bed of fresh lettuce for a gluten-free snack.
Classic Egg Salad
Makes about 2 Cups, or 4 Servings
10 Hard Boiled Eggs (see my easy method for preparing hard boiled eggs here)
1/2 C Red Onion, Diced Fine
1/2 C Pickles, Diced Fine
1/2 C Cooked Bacon, Diced Fine
1/4-1/2 C Mayonnaise (however creamy you like it)
1 Tbsp Dijon Mustard
1 Tbsp Dried Parsley
2 Tsp Paprika
1 Tbsp Lemon Juice
Salt & Pepper (to taste)
- Chop hard boiled eggs to your preferred texture.
- Combine all ingredients and stir gently.
Keep refrigerated. To freshen up next day, add a few tablespoons of mayonnaise and a squirt of lemon juice, stir and enjoy.
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