Egg Salad is a Southern staple. In my opinion, though, a lot of egg salad can be mushy and bland. I’ve put together a recipe that’s got some crunch to it and is easy to make. I find it best made fresh or the day before. I like to eat it directly from the bowl, but you can also make some sandwiches or serve with crackers.
What you will need per serving:
- Two Hardboiled Eggs, chopped
- 2 tsp mayo (we use our fresh mayo recipe)
- 1 tsp dijon mustard
- salt to taste
- green onions
Mix everything through salt together. Toss gently with a spoon (do not mash). Top with the desired amount of green onions and chives.
Voila! Super simple!
Remember, farm fresh eggs don’t peel all that easily, so make sure to use eggs that are 1 – 2 weeks old. Feel free to ask us for some older eggs as we typically sell eggs that are laid within the same week. Or, you can let your eggs age on your counter for a week or two.