I almost feel guilty posting this recipe because it is THAT simple and I’m sure “classic egg salad” is on about 2 million other blogs around the world. I simply could not hold back on sharing this, though. It’s been YEARS since I’ve had egg salad. More specifically, an egg salad sandwich on white bread. Yum. That used to be one of my mom’s go-to lunches for us – that, and fried-egg-and-mayo-on-white-toast. Holy mother of pearl, were they good – but, when did life get so complicated? When did we stop enjoying simple lunches like the age-old classic, EGG SALAD.
I obviously had no choice but to make a plethora of hardboiled egg dishes after I went silk-egg-crazy on Easter and could not believe how delicious this crazy-simple recipe is! I’m serious when I ask, when and why did I stop eating egg salad?!?! The refrigerator smelling like sulfurous-egg-farts for days was soooo worth it. Even my ridunkulously picky boyfriend was eating it by the spoonful BY ITSELF, so, you know it’s good. If it’s been quite a while since you’ve had egg salad, I HIGHLY encourage you to try this recipe. You will relive your childhood with each creamy, savory bite while simultaneously thanking me for the experience. I’m officially cutting this post super short, because, A. I’m starving, B. it’s way past lunchtime, and C. I’m now DYING to go shovel some egg salad down my gullet. BAI FOR NOW~!#(%*! (and ENJOY!!!)
- 6 hardboiled eggs
- ¼ cup sugar-free mayonnaise of choice (homemade OR my personal favorite, Primal Kitchen Foods mayo)
- 2 scallions, green parts only, sliced
- 1 tbsp dijon mustard
- sea salt, to taste
- freshly cracked black pepper
- Chop/dice hardboiled eggs and place in a medium-sized mixing bowl - an egg slicer is great for this.
- Add remaining ingredients and using a spatula, gently fold until evenly incorporated. Egg yolks should have combined with mayo to form a creamy dressing.
- Adjust salt & pepper, to taste, and garnish with more chopped scallion or parsley (opt) before serving. Cover & chill until ready to serve OR serve immediately inside lettuce leaves or with plantain chips, cucumber chips, carrot chips/sticks, etc.