So, I have to admit that I was a bit skeptical when I first saw this recipe on Joy the Baker’s site. Don’t get me wrong, I love egg salad. This egg salad is just… different. Chock-full of savory mustard, flavorful herbs, and fresh lemon, this egg salad is like no other. So what was my hesitation? Sounds good, right? The thing is… I just grew up despising mustard and only eating egg salad prepared with mayo and hard boiled eggs. My mom may have doctored her egg salad up, but I didn’t even like it with pickles. But I was intrigued, once I began to think about how much flavor herbs and lemon and even–gasp–mustard would add to the same old, same old lunchtime sandwich routine. The flavors of this egg salad are absolutely phenomenal. Every bite is great and draws me in for more. I can’t wait to make this again soon.
The Best Egg Salad I’ve Ever Had [from Joy the Baker]
- 8 hard boiled eggs, peeled and chopped into medium-sized pieces
- 1/4 cup mayonnaise
- heaping teaspoon whole grain dijon mustard
- 1 teaspoon dried tarragon
- 2 teaspoons dried parsley
- 2 tablespoons finely diced sweet onions
- 2 teaspoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- salt and pepper to taste
Combine eggs, mayonnaise, dijon mustard, herbs, onion, and lemon juice/zest in a bowl. Stir together with a fork, breaking up the egg. Season with salt and pepper to taste. Serve with crackers or on bread. You can store the leftovers in the refrigerator for 3-4 days.
Click here for the printable version: The Best Egg Salad