This is my go-to, easy egg salad that’s always in a tupperware in the fridge.
Wrap the egg salad in crunchy lettuce leaves, roll in collard greens, or eat it straight up with a few Ella’s Flats for dipping. I also love topping them with crunchy veggies like radishes and cucumbers or adding fresh herbs like cilantro, scallions, chives, dill, parsley, and basil.
Sarah’s Favorite Egg Salad
4 eggs, boiled 8-10 minutes (softer vs. harder yolks), mashed with a fork
1–2 Tbsp. avocado mayonnaise
1–2 tsp. whole grain or Dijon mustard
1 Tbsp. fresh herbs (parsley, dill, chives, basil)
1/8 tsp. salt (smallest pinch)
3–5 cranks of freshly ground pepper
Add the mayonnaise, mustard, fresh herbs, salt, and pepper, and mix.
Store in the fridge for up to 2 days.
NOTE: This recipe works well with cooked fish, grilled or roasted chicken, or beans like garbanzo.
Recipe developed by Chef Carla Contreras.