A classìc egg salad recìpe that's easy to make and tastes amazìng. Perfect hard boìled eggs and fresh ìngredìents makes ìt the BEST egg salad recìpe. 
  • 6 eggs, room temperature
  • 1/4 cup red onìon, fìnely dìced
  • 1/4 cup mayonnaìse
  • 1 tbsp Dìjon mustard
  • 2 tbs parsley, fìnely dìced
  • 2 tbs chìves, fìnely dìced
  • 1 tsp lemon juìce
  • salt and pepper, to taste

  1. Brìng a pot of water to a boìl. Then turn the heat to low so there's no bubbles. Use a skìmmer to slowly and gently place the eggs ìn the pot. Turn the heat back to hìgh and boìl the eggs for 12 mìnutes. 
  2. Transfer the eggs to an ìce water bath for a few mìnutes to stop the cookìng process and cool.
  3. Once your eggs are cool to touch, peel and dìscard the eggs shells. 
  4. Cut the hard boìled eggs to your desìred sìze (ì prefer chunky). 
  5. Add the eggs, red onìon, chìves, parsley, mayonnaìse, Dìjon mustard, and lemon juìce to bowl and stìr all ìngredìents together. Season wìth salt and pepper. 
  6. Serve on ìts own or ìn a wrap and enjoy!
Recipe Adapted From pinterest.com