I love Egg Salad. It is probably one of the most refreshing lunch dishes out there. There are so many different things you can do with it which makes it really fun too. My version is herby, creamy, refreshing, and packed with amazing flavor.
Egg Salad always reminds me of growing up, especially in the summer. My brother and I were always obsessed with egg salad and absolutely loved when my Mom made it for us. I was one of those girls who pulled the crust off of her egg sandwich before she ate it...I know, I know. Don't worry, I don't do that anymore!
I decided to add a bunch of veggies and herbs because I wanted this recipe to be super fresh and herby. I accomplished the exact flavor I was looking for. You also get a great, tangy bite from the dijon mustard which just really takes this recipe to the next level.
This recipe is perfect to make over the summer and is definitely kid friendly. There are so many different ways you can eat it and so many different ingredients you can switch out. Have fun with it!
Hard boil the eggs. To do this, boil the water with the eggs already in the pot. Once the water begins to boil, start the timer for 15 minutes. Drain water and transfer eggs to cold water to cool. Peel eggs and then slice them using an egg slicer.
Chop up the celery, carrots, green onions and parsley. Add all of the vegetables and herbs to the bowl along with the mayonnaise, dijon mustard and salt. Mix well.
Serve cold with crackers or sandwich it in between two pieces of bread.
Why do you add dijon mustard?
I love dijon mustard and I think it adds a tangy bite that compliments well with the rest of the ingredients. If you do not like dijon mustard you can completely omit it.
Do you have to include all of the different veggies?
Nope! It is totally customizable and you can really do whatever you want! Have fun with it and be as creative as you want!
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- Boiling Pot
- Egg Slicer
- Hard boil the eggs. To do this bring water to a boil with eggs already in it. Once the water starts to boil, set the timer for 15 minutes. Transfer to cold water after to cool.
- Peel shells off the eggs.
- Using an egg slicer, slice the eggs into a bowl.
- Add in mayonnaise, dijon mustard, carrots, celery, parsley, green onions and salt. Mix well.
- Serve on crackers or sandwiched between two pieces of bread.