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:


Egg Salad
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5 from 1 vote

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!
Prep Time10 minutes
Cook Time12 minutes
Total Time40 minutes
Course: Dinner, Lunch, Meal prep, Snack
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.

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