Classic Egg Salad
A deliciously creamy protein packed classic with no boiling, cooling and peeling required.
Servings: 4
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