Classic Egg Salad
Serves 4
5 mins prep
35 mins cook
40 mins total
A deliciously creamy protein packed classic with no boiling, cooling and peeling required.
Preheat oven to 350°
Crack 1 dozen eggs into a lightly greased 8-9” baking dish
Bake eggs for 30-35 minutes or until set to your liking
Allow the eggs to cool enough to handle and then transfer them onto a cutting board
Mash the eggs with a potato masher or cut into desired texture
Transfer the eggs into a large bowl and add 1/2 of a cup of mayonnaise, 1 tablespoon of dijon mustard, 1/2 teaspoon of onion powder, 1/2 teaspoon of garlic powder and a pinch of sea salt and black pepper
Mix until completely combined and then optionally add in 2 tablespoons of finely chopped fresh chives, a tablespoon of finely chopped fresh parsley and a tablespoon of finely chopped fresh dill
Taste and add more salt or pepper, if necessary
Serve warm or chilled
