A crunchy, tangy twist on a classic spring recipe.

Egg salad salad is one of my favorites. The creamy egg salad serves as the dressing!

Just the Recipe | 4 Servings

Ingredients

10 Hard Boiled Eggs (see tips)

3/4 Cup Mayonnaise (see tips)

2 Tbs. Dijon Mustard

1 Tbs. Yellow Mustard

1/3 Cup Diced Red Bell Pepper

1/4 Cup Diced Green Onions

From the Pantry:

Kosher Salt

Fresh Ground Black Pepper

Steps

Peel the eggs (see tips) and dice into small chunks. I quarter each egg and then dice each quarter into three more pieces. Add to a large bowl.
Finely dice the red bell pepper and green onions. Add to the bowl.
Add the mayonnaise, both mustards, salt and pepper to taste. For me this was 1/2 tsp. of both.
Stir!

That’s it! Now use to fill your favorite wrap sandwich, club sandwich (egg salad, bacon, lettuce and tomato is my favorite!), or egg salad salad. For more ideas, scroll down to the tips.

Meal Block Plan | 4 Meals

Store in fridge. Egg salad will last for 3 - 4 days.
Use on top of salads, in wraps, or between bread for a club sandwich.
Enjoy 4 lunches or dinners!

Fill less than 1/2 to make rolling easier!

This wrap has slices of bell pepper, cucumbers and lettuce. You can also use the knife to keep the filling together as you start to roll a wrap. Fill to the edges!

The men in this family love deviled eggs. I’ll make them once or twice a year, but other times when the craving strikes I’ll make this recipe instead. It has all the flavors they are looking for without the painstaking work of making elaborate deviled eggs. Elaborate? Yes. We made them once and now the standard picnic deviled egg is no longer acceptable. Fancy deviled eggs for the win. Stay tuned, I’m sure they’ll make an appearance on the blog.

Kitchen Acumen Tips:

Cook the eggs in a pressure cooker or boil with slices of lemon to make it easier to peel.
- Instant Pot: place a stainless steel steamer basket in pot. Add 1 cup of water. Add the eggs and cook on high pressure for 6-7 minutes. Quick release.
- Stove Top: boil water and turn down heat to low. Gently lower in eggs one at a time. Turn heat back to medium and cook for 10-11 minutes.
Immediately submerged boiled eggs in ice water and allow to cool for 5 or more minutes.
Peel immediately, if you store them in the fridge before peeling they will dry out and be harder to peel. You can store whole, peeled eggs in the refrigerator for about 3-4 days.
Tweak seasonings and fillings to keep it interesting. I’ve made this with siracha and jalapeno peppers for a spicy egg salad, as well as with dill instead of the green onions. Capers go nicely as well and make an amazing egg salad to pair with smoked salmon on a bed of lettuce. Tailor it to what you have on hand and what flavors you enjoy.
Vary how much sauce you make based on your tastes. This recipe is very creamy so that I can use it in egg salad salad and not need a dressing. If you’re making it only for sandwiches and/or wraps you may want to cut back the mayo and mustard.