Of course, when you hear the word "salad", the first thought is something with lettuce in it right? But what about egg salad? Why don't you chew on this salad and get back to me on that?
Total Time: 25 Minutes (Prep - 10 Minutes / Cook - 15 Minutes)
Servings: 4
Ingredients
6 eggs, room temperature
1/4 cup red onion, finely diced
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 tablespoons parsley, finely diced
2 tablespoons chives, finely diced
1 teaspoon lemon juice
Salt and pepper to taste
Instructions
Bring a pot of water to a boil, then turn the heat to low.
Slowly and gently place the eggs in the pot. Turn the heat back to high and boil the eggs for 12 minutes.
Transfer the eggs to an ice water bath for a few minutes to stop the cooking process and cool. Once cool, peel eggs and discard the shells.
Cut the hard boiled eggs to your desired size.
Add the eggs, red onion, chives, parsley, mayonnaise, Dijon mustard and lemon juice to bowl and stir all ingredients together. Season with salt and pepper. Serve.
Tips
* If you don't like the taste of mayonnaise, you can swap it out for avocado (for a healthier fat) or plain-flavored Greek yogurt.
* Feel free to include other spices in the salad as well, such as paprika, garlic powder, onion powder, etc.
* You can eat this salad alone or in a wrap or sandwich - it still counts as a salad.
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