I think egg salad is seriously underrated. It is a creamy, flavorful spread that is packed with protein and requires very few ingredients to bring together.
The only “negative” about making egg salad is peeling the hard boiled eggs. I have tried all of the hacks, but let’s face it, peeling a dozen or more hard boiled eggs is never a fun job. Thankfully, I have an easy work around that requires zero peeling.
Let’s get started…
One of my favorite things about updating this recipe was removing all of the directions about boiling, ice baths and peeling the eggs. We aren’t doing any of that today. We are simply cracking a dozen eggs into a lightly greased baking dish and baking the eggs in a 350 degree oven for about 30 minutes or until they are fully cooked.
Once the eggs are cooked through, simple flip them out onto a cutting board and chop them into fine pieces. How easy is that? No baby sitting the boiling water, no peeling eggs. Just bake and chop.
Smarter not harder.
Transfer all of the chopped eggs into a large bowl and add 1/2 of a cup of a good quality mayonnaise (I love Dukes!), a tablespoon of dijon mustard, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder and some sea salt and black pepper. Technically, you will have a great egg salad at this point, but I highly recommend adding some fresh herbs into the mix.
Adding 2 tablespoons of finely chopped fresh chives, a tablespoon of finely chopped fresh parsley and a tablespoon of finely chopped fresh dill will take your egg salad up to the next level. You won’t regret adding the herbs…
This egg salad technically requires about 5 minutes of actual effort – just a little cracking, dicing and mixing and you are ready to enjoy.
I love it warm and cold, so you can plan on eating it as soon as it has been mixed up or make it ahead and enjoy it fully chilled.
You can make sandwiches with it, stuff it into pitas, scoop it up with crackers, use it as a veggie dip with celery, carrots or cucumbers or just eat it with a fork. It is creamy, herby and perfectly seasoned and however you end up enjoying it, you are going to love this egg salad.
Classic Egg Salad
Ingredients
- 12 large eggs
- 1/2 cup of mayonnaise
- 1 tablespoon of dijon mustard
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of garlic powder
- sea salt and black pepper
- 2 tablespoons of fresh chives, finely chopped
- 1 tablespoon of fresh parsley, finely chopped
- 1 tablespoon of fresh dill, finely chopped
Instructions
- Preheat oven to 350°
- Crack 1 dozen eggs into a lightly greased 8-9” baking dish
- Bake eggs for 30-35 minutes or until set to your liking
- Allow the eggs to cool enough to handle and then transfer them onto a cutting board
- Mash the eggs with a potato masher or cut into desired texture
- Transfer the eggs into a large bowl and add 1/2 of a cup of mayonnaise, 1 tablespoon of dijon mustard, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder and a pinch of sea salt and black pepper
- Mix until completely combined and then optionally add in 2 tablespoons of finely chopped fresh chives, a tablespoon of finely chopped fresh parsley and a tablespoon of finely chopped fresh dill
- Taste and add more salt or pepper, if necessary
- Serve warm or chilled
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