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
8largehard boiled eggs
¾cupmayo
½teaspoonmustard
1teaspoondried parsley
½teaspoonsalt
½teaspoonfreshly 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.