Rob’s Favorite Super Easy Egg Salad

inAmerican Recipes, Breakfast Recipes, Brunch Recipes, Recipes, Salad & Dressing Recipes, Vegetarian Recipes
  • YIELDS | 4 SERVINGS
  • PREP TIME | 5 MINS
  • COOK TIME | 14 MINS

Eggs are so versatile—who would have thought that egg salad could be used so many ways? Experiment with your favorite herbs. Dill is my go-to herb. Make this a day in advance so flavors blend.

Ingredients

  • 10 eggs
  • 4 small scallions or 2 large, leave about 3 inches of the green stem, sliced thin
  • 1/2 cup mayonnaise
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon sea salt
  • Pepper to taste

Instructions

  1. In a large saucepan, cover eggs with cold water and heat to a rolling boil, then turn off the burner, cover the pan, and allow eggs to sit untouched for 15 minutes to get perfectly hard-boiled eggs.
  2. Place the eggs in a bowl filled with cold water (this helps separate the shell from the egg) to cool them down.
  3. Peel and chop eggs. Add mayonnaise, chopped scallions, salt, and pepper, as well as 2 tablespoons fresh dill or 1 teaspoon dry dill, if using. Mix thoroughly. Place in an airtight container and refrigerate.

Serving Suggestions

  • Serve 1/2 cup egg salad over two handfuls of organic baby spinach. Sprinkle two tablespoons Basic Dressing on top and mix.
  • Wrap egg salad in washed crisp endive leaves for a fun alternative to the boring and gluten filled bread-based sandwich.
  • Serve 1/2 cup of egg salad with gluten free crackers and fruit.