Description
This is the easiest egg salad – ready in just 5 minutes, it’s creamy, flavorful and perfect for serving in sandwiches, tortilla wraps, lettuce cups, or even eaten on its own! Perfect for summer potlucks, this is gluten-free and dairy-free too.
Ingredients
- 3 hard-boiled eggs, peeled and chopped
- 1 1/2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Boil Eggs: If you already have hard-boiled eggs, skip this step. If you haven’t boiled the eggs yet, bring a large pot of water to boil, then slightly reduce heat. Add fridge-cold eggs and boil the eggs for about 10 minutes. Remove the boiled eggs, and place them in a large bowl of cold water. Peel the eggs under water.
- Prepare Egg Salad: Roughly chop the hard-boiled eggs and mash them with a fork. In a large bowl, combine chopped eggs, mayonnaise, mustard, salt, pepper, and parsley.
- Serve and Enjoy: Serve the egg salad on its own, in sandwiches or tortillas, or serve in lettuce wraps.
Notes
Eggs: If possible, it’s best to use week-old eggs (as opposed to fresh eggs) for easier peeling.
Mayonnaise: Most mayonnaise is naturally dairy-free, however some flavored mayonnaises can contain dairy ingredients. If you are lactose-intolerant, make sure to check that the mayonnaise is dairy-free.
Mustard: I used Dijon mustard for a bit of tanginess, but feel free to use whichever mustard you prefer (such as yellow mustard or honey mustard).
Condiments: For flavor, I’ve added salt and black pepper, but feel free to add in other seasonings such as garlic powder, onion powder, etc.
- Prep Time: 5 mins
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
