Egg Salad

Boro Team

Servings

4

Prep Time

10 minutes

Cook Time

25 minutes

Cuisine

American

Category

Lunch

A creamy, herby egg salad made with fresh parsley, chives, and a hint of Dijon mustard—perfect for sandwiches, wraps, or a light meal on its own.

Egg Salad

Ingredients

    Ingrdients

    • 6 eggs, room temperature
    • ¼ cup red onion, finely diced
    • ¼ cup avocado oil mayonnaise
    • 1 tablespoon Dijon mustard
    • 2 tablespoons parsley, finely diced
    • 2 tablespoons chives, finely diced
    • 1 teaspoon lemon juice
    • kosher salt and freshly ground black pepper, to taste

    Directions

    1. Boil the eggs for 12 minutes then transfer them immediately to an ice bath for at least 15 minutes.

    2. Peel and chop the eggs to your desired chunky-ness.

    3. In a large bowl, combine chopped eggs with all other ingredients and mix until well combined.

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