Quick Egg Salad "Jersey Girl Knows Best"

2 Servings
10 min

Do you need a quick week night meal?! It’s the Summer of quicker and cooler meals. This egg salad will not disappoint! Ready?! Let’s do this!

You can boil these eggs a day in advance or right before you make this recipe. It’s so easy to boil eggs. Just add water to a pot, put in your eggs and boil for about 10 minutes. Rinse and cool in an ice bath.

When you have fresh herbs,

use them! I grew these chives in my raised garden. Chives are amazing! Cut cut what you need and they keep growing. You’ll have fresh chives all Summer long.

Put all your ingredients together in a bowl and stir until completely incorporated.

All mixed and ready to go!

I put my egg salad on whole wheat ciabatta rolls with mixed greens, but it’s just as delicious on hearty crackers. I hope you enjoyed this recipe, follow me on my other social media pages for more recipes.


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Quick Egg Salad "Jersey Girl Knows Best"
Recipe details
  • 2  Servings
  • Prep time: 10 Minutes Cook time: 0 Minutes Total time: 10 min
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Ingredients

  • 4 Large eggs, boiled and diced
  • 1/2 tsp. For large eggs
  • 2 Tbsp for large eggs
  • 1 Tbsp chives
  • 1/8 tsp. paprika
  • Sprinkle of chili powder
  • Salt & pepper to taste
Instructions

Combine all ingredients and refrigerate for 30 minutes then serve on bread or hearty crackers. Can be stored up to 4 days in the refrigerator.
Jersey Girl Knows Best
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