Classic Egg Salad

March 23, 2010

We’ve never been big carnivores, but getting a toddler to eat protein is sometimes difficult so I have been cooking more meat lately.  After watching Food, Inc. this weekend, we vowed to cut back on meat.  This egg salad is a great way to get protein and iron, without eating a steak.

6 eggs, hard-boiled and peeled
4 spoonfuls mayonnaise
1/2 tsp yellow mustard
1 sprig parsley, chopped
1 sprig thyme, chopped

Combine eggs through thyme, and coarsely mix with a fork.  Salt and pepper to taste.  Serve on whole grain bread or bun.

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6 Responses to Classic Egg Salad

  1. Lisa on March 23, 2010 at 2:12 pm

    Also a great way to use up all the Easter eggs we’re going to have in a couple of weeks!



    True dat!


  2. natasha on March 23, 2010 at 5:56 pm

    My thoughts exactly. We have a fridge full of decorated boiled eggs already and was just about to google an egg salad recipe…loving your blog, Carrie. I made the carrots just last night!



    Thanks, Tash!


  3. casey on March 24, 2010 at 11:41 am

    When I was pregnant with Lauren I ate egg salad several times a week.. guess my body needed that iron! Love it with spanish green olives/pimentos in it too.. makes it good and salty tasting.


  4. Must. Have. Eggs. | The Sweetest on April 9, 2012 at 5:47 am

    […] I love making and eating egg salad and am fixated on when I can get my next […]

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