Classic Egg Salad
This is my hyper-fixation meal – seriously, it’s so simple making a batch of egg salad to throw on bread or eat as is. This is a meal prep godsend that you’ll want to make every single week.
What you need for classic egg salad:
Classic Egg Salad
This is the simplest, most delicious recipe to add to your meal prep plan. Make a big batch as it'll get gobbled up in no time!
Servings: 6
Ingredients
- 6 eggs large
- 1/4 cup mayonnaise
- 2 tablespoons dijon mustard
- 1/4 cup red onion finely diced
- 3 tablespoons chives finely chopped
- Salt and pepper to taste
Instructions
- Bring a pot of water to a boil, then turn down the heat and wait until the bubbles go away.
- Carefully drop in your eggs so they don't break, then set a timer for 12 minutes and bring the pot back up to a boil.
- Remove the eggs when the timer goes off and let cool 15 minutes in a bowl filled with ice and water.
- Remove the eggs, carefully cracking and removing the shells.
- Using an egg slicer or a knife, slice the eggs to your desired thickness and add to a medium mixing bowl.
- Add mayonnaise, dijon mustard, red onion, chives, and salt and pepper.
- Serve immediately, or place in the fridge for up to 3 days.
