No Peel Egg Salad
If you're looking for a simple, protein-packed lunch that's perfect for sandwiches, wraps, crackers, or a bed of greens, this homemade no peel egg salad is a favorite. I recently tried the baked hard-boiled egg method, and it made prepping a dozen eggs incredibly easy with no peeling required! Fresh herbs, crunchy celery, and a touch of Dijon mustard give this egg salad plenty of flavor while keeping it classic and comforting.
Servings: 0
Ingredients
- 12 hard-boiled eggs chopped (or no peel directions below)
- ½ cup celery finely diced
- ¼ cup onion finely diced
- 2 tbsp fresh parsley chopped
- 2 tbsp fresh chives chopped
- ⅓- ½ cup mayonnaise
- 1 tbsp Dijon mustard
- ¾ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
Instructions
- To make no peel hard boiled eggs: Add 12 eggs into a greased 9x13 baking pan. Season with a sprinkle of salt and pepper. Place inside a larger pan filled with hot water to create a gentle water bath. Bake at 350°F for 30 minutes. Once the eggs are done, let them cool completely and then chop up finely for egg salad.
- To a medium bowl, add in chopped no peel hard boiled eggs or traditional hard boiled eggs. Add the celery, onion, parsley, and chives.
- Stir in the mayonnaise, Dijon mustard, salt, pepper, and garlic powder.
- Mix until everything is well combined.
- Taste and adjust seasoning as needed. Add additional mayonnaise if you prefer a creamier egg salad.
- Serve immediately or refrigerate until ready to enjoy!
Notes
For Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.