Classic Egg Salad

It’s almost Easter and I’m sure a lot of you have dyed all the Easter eggs so what better way to use up all the hard boiled eggs when you are done with them than a classic egg salad?! This is so easy takes 15 minutes and it’s just a perfect breakfast or little afternoon snack. I had some fresh chives starting in the backyard so I added those in as well, but if you don’t have chives you can always add dill or parsley! Put it on some good crust toast yum!!

Ingredients

• 7 hard boiled eggs (you can of course do more and just modify the recipe, but that’s just how many we dyed)
• 1 tbsp. dijon mustard
• 1/4 cup mayo
• 2 tbsp lemon juice
• Salt and black pepper to taste
• 2 tbsp fresh herbs, chives, parsley or dill
• 2 slices of toast

Directions

Start by placing eggs into a medium sauce pan and cover them with water. Place on the stove over medium high heat and when it comes to a boil reduce the heat slightly and boil for 12 minutes. Make sure it’s a soft boil so the shells don’t break. Remove from the heat drain out the hot water and cover with cold water and ice cubes. Let them sit and cool down for a minute.

Then peel the shells off the eggs and place into a medium bowl, use a potato masher or fork to mash up the eggs to like a nice chunky consistency. Add in the dijon mustard, mayo, lemon juice, season with salt and pepper, mix it all together and finish with the herbs just to get everything combined. Toast or grill your bread and spoon a nice spoonful onto the bread and garnish with a little more herbs. Enjoy!! Perfect for a little Easter brunch!