Easy 8 Egg Salad

8 eggs, 8 ingredients. This recipe is so simple and easy to make. That’s why I’m calling it the Easy Eight Egg Salad.

Easy 8 Egg Salad

Serves: 4 people

Active time: 15 minutes

Total time: 30 minutes

Ingredients:

• 8 large eggs

• 2 tablespoons chopped dill

• 3 tablespoons mayonnaise

• 3 green onions, sliced on a bias

• 1 teaspoon curry powder

• 1 teaspoon dijon mustard

• 2 teaspoons apple cider vinegar

• Kosher salt and freshly ground black pepper

Steps:

Bring a medium saucepan filled with water up to a boil. Once boiling, delicately lower the eggs into the water, reduce to a medium heat and cook for 12 minutes. Plunge the eggs into an ice bath to cool for 5 minutes.

Peel and chop the eggs and place into a bowl with the rest of the ingredients. Mix to combine and adjust seasoning to taste.

Eat on it’s own, on potato bread, or on lettuce and enjoy!

Cook’s Notes: Egg salad will keep refrigerated in an airtight container for 3-5 days.