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25M Total Time
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10M Prep Time
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8 Ingredients
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4 Servings
Recipe created in partnership with @carlybarrett04
Ingredients and Directions
Directions
Bring a pot of water to a boil. Use a skimmer to slowly and gently place the eggs in the pot and boil the eggs for 12 minutes.
Transfer the eggs to an ice water bath to stop the cooking process and cool completely (at least 15 minutes).
Peel the hard-boiled eggs and chop them up to your preferred level of chunkiness. Add the chopped eggs to a mixing bowl along with the red onion, chives, parsley, mayonnaise, Dijon mustard, lemon juice, salt, and pepper. Stir all of the ingredients together until well combined.
Enjoy the egg salad straight from the bowl, or in a sandwich or wrap.
Ingredients
- 6 large eggs, room temperature
- 1/2 small red onion, finely diced
- 2 Tbsp chives, finely sliced
- 1 Tbsp parsley, finely chopped
- ¼ cup mayonnaise
- 1 Tbsp spicy Dijon mustard
- 1 tsp lemon juice
- Kosher salt and freshly ground black pepper, to taste
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.