The Best Egg Salad Recipe
This egg salad recipe is my favorite to make anytime of the year. Not only is it easy to make, but it's incredibly flavorful. Truly the perfect make-ahead recipe for lunches for those busy weeks.
Ingredients
- 8 large hard boiled eggs
- ¾ cup mayo
- ½ teaspoon mustard
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Roughly chop the hard boiled eggs— you don't want them too large but you also don't want them finely diced. Add the eggs to a large bowl.
- Add the mayo, mustard, dried parsley, salt and pepper. Stir together until combined. Give the egg salad a taste and add additional salt or pepper, if needed.
- Serve on toasted bread as a sandwich or with crackers.
Notes
- Make Ahead Instructions: The egg salad stays fresh in the refrigerator for up to 3 days.
- Mayo: To make this lighter, you can use ½ cup mayo and ¼ cup Greek yogurt.
- Mustard: You can use whole grain mustard or regular yellow mustard.
Tried this recipe?Let us know how it was!