My husband loves Egg Salad. I feel as if he can eat it a few times a week if he were given a choice. He’s also what I jokingly refer to as a “food snob” in that he is so extremely picky when it comes to egg salad or just about anything. If it excites him…he’s a happy camper. If it doesn’t? He’ll let ya know. He would make a wonderful professional food critic 🤣 I do appreciate his honesty!
When I made egg salad last night, I was little hesitant. He’s had his own personal recipe that he’s used for years and it’s never failed him. I have to tell you though…he absolutely loved this! He even said that it’s “restaurant quality” which to me is a big thumbs up.
Funny behind the scenes story. I’ve cooked and baked for so many years now. Had my own bakery and cafe at one time, too. But for some reason, I always have trouble when it comes to boiling eggs!! Taking the shells off when done too. Ugh. So, thank you to Marlin for not only being my personal food critic and taste tester but also a huge thank you for teaching me the correct way to boil and peel off eggs shells. You are the best ❤️
- 1 Cup Hellman’s Mayonnaise
- 1 Tablespoon Dijon Mustard, or Yellow
- 1-2 Tablespoons Stoneground Mustard
- 1/4 Teaspoon White Vinegar, or Lemon Juice
- 2 Tablespoons Chives, minced fine
- 2 Teaspoons Fresh Parsley, chopped
- 1 Teaspoon Fresh Dill Weed, chopped or 1/2 Teaspoon Dried
- 1/2 Teaspoon Kosher Salt
- Pepper, fresh ground to taste
- 8-10 Hard Boiled Eggs, chopped
- 7 Grain Bread, Pumpernickle, white, etc all work
- Green Leaf Lettuce
In a small bowl, combine all ingredients for the sauce.
Combine the chopped eggs and sauce.
Place in the fridge to chill for a couple of minutes or up to 1 day.
Toast bread in a pan with a little butter if desired or serve plain.
Place some egg salad on each piece of bread and a leaf of lettuce.
I used the recipe from Oh Sweet Basil and you can find many more delicious recipes on their website.