Easy Egg Salad Recipe

Looking for a easy, healthy AND delicious lunch option?

Congratulations! You've found it.

A simple, creamy dressing is all these hard-boiled eggs need to shine. Try it as a sandwich, in a tortilla as a wrap, or by itself (yes, it's that good).

The rich flavor comes from our free-range eggs, which are also high in omega-3 fatty acids

As for the gorgeous color, it's not all mustard: our egg yolks' bright orange color is from the high levels of carotenoids. Happy, healthy chickens = delicious, healthy eggs.
















Easy Egg Salad


1 dozen Thankful Harvest eggs

1/3 cup mayonnaise

2 tsp yellow mustard

salt and pepper


  1. Place 12 eggs in the bottom of a large pot, and cover with water.
  2. Bring to a full, rolling boil; then cover the pot completely, remove from the heat, and let sit for 18 minutes.
  3. Drain the eggs and place in a bowl of ice water for 5-10 minutes. Peel (but don't worry about looks, these aren't deviled eggs).
  4. Roughly chop the hard boiled eggs with a knife or with a pastry cutter.
  5. Add mayonnaise, mustard, salt and pepper, and stir to combine.
  6. Serve!

Alteration: Add 1-2 TBSP of pickle relish for a bright pop of flavor.

Comments are closed.