Easy Egg Salad
Easy Egg Salad is so simple to make with just a few ingredients. It's creamy and delicious with tons of herb flavor.
Servings: 5 servings
Calories: 303kcal
Ingredients
- 10 eggs
- 1/2 cup mayonnaise
- 2 tablespoon dijon mustard
- 1 tablespoon fresh parsley chopped
- 2 teaspoons minced rosemary
- 2 teaspoons dill
- 1 teaspoon granulated garlic
- 1 1/2 teaspoon kosher salt
- 1 1/2 teaspoon black pepper
- 1/2 teaspoon sugar
Instructions
- Bring a pot of water to a boil.
- Add eggs and cook for 12 minutes.
- Drain eggs and place in a bowl of ice water - about 5 cups of water and 3 cups of ice. Chill eggs for 10 minutes.
- Drain the water from the eggs and crack on the large end. Peel under cool running water.
- Rinse eggs and pat dry with paper towels.
- Chop eggs coarsely.
- In a bowl combine mayonnaise, dijon mustard, parsley, rosemary, dill, garlic, salt, pepper and sugar.
- Gently mix in the chopped eggs.
- Serve immediately or cover and refrigerate until ready to serve.
Notes
Store egg salad covered in the refrigerator up to 3 days.
Nutrition
Serving: 1g | Calories: 303kcal | Carbohydrates: 3g | Protein: 13g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 19g | Cholesterol: 381mg | Sodium: 1079mg | Fiber: 1g | Sugar: 1g