Classic Egg Salad

Classic Egg Salad

Prep Time: 15 Min

Cook Time: Under 10 Min

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1. Fill a medium sized pot with enough cold water to cover the eggs. Drop in the eggs gently and set the heat to medium high. Once boiled, continue to boil for 2 – 3 minutes before removing the pot from the heat, covering and letting the eggs sit in the hot water for 5 minutes. Strain the eggs into an ice bath or run them under cold water immediately to cease further cooking.

 

1. Once the eggs have cooled to handle, begin peeling them. Crack them gently on a hard surface to split the shell and begin peeling. There is a thin, plasticky membrane right under the shell that once pierced, allows the shell to basically slide off. Roughly chop the eggs and add them to a large mixing bowl.

 

1. Add all of the remaining ingredients and toss together. Taste and adjust salt / pepper if desired. Enjoy right away or refrigerate until needed. ENJOY!

 
 

                  Grocery List

• 7 Large Free-Range Eggs
• 2 Tbsp. Red Onion, diced
• 2 stalks Celery, diced
• 2 Scallions, sliced
• ¼ C Fresh Parsley, chopped
• 1 Tbsp. White Wine Vinegar
• 2 Tsp. Dijon Mustard
• 2 Tsp. Sweet Relish
• ½ C Mayonnaise
• ¼ Tsp. + Sea Salt
• Cracked Pepper To Taste