Egg salad is one of those dishes you just can’t go wrong with; whether you’re making it for a family function or packing it in a sandwich for lunch at work, it’s always satisfying and delicious.

I’ve posted several egg salad recipes before but have never shared a simple, classic egg salad. So here it is: Classic Egg Salad. Enjoy!

INGREDIENTS

8 eggs
1/2 c. light mayonnaise
1 T. Grey Poupon mustard
1 t. Italian dressing
1/4 c. red onion, minced
1/2 t. garlic powder
1/2 t. salt
Freshly cracked black pepper, to taste

STEPS

1) Place a steaming basket in a large pot and place the eggs inside the basket. Add cold water until it comes to just under the basket without getting the eggs wet. Cover the pot, and place it on the stove over high heat for 10 minutes. Remove the pot from the heat, but keep the lid on; let the eggs sit in the pot for 15 minutes. After 15 minutes, place the eggs in a bowl with ice and put the bowl in the refrigerator. Allow the eggs to chill for 30 minutes before peeling.

2) Chop the peeled eggs and add the whites and yolks to a large bowl. Add the remaining ingredients, stir well to combine and chill before serving.

Pro tip: I love to serve egg salad on a toasted English muffin. It’s also fantastic on crusty bread, with crackers or in a lettuce wrap.