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Egg Salad


  • 8, Hardboiled Grade A Large Eggs

  • 2 Tbsp Mayonnaise

  • 1 Tbsp Parsley Flakes

  • 1/4 Tsp Onion Powder

  • 1/4 Tsp Iodized Salt

  • Dash of Coarse Ground Pepper


  • In a bowl, gently mix the eggs, mayonnaise, onion powder, salt, parsley and pepper.

  • Place in a container and refrigerate for 8 hours or overnight. Serve on Baked Fresh bread with lettuce or your favorite toppings!

*My kids love it served right after it was made! It also is very tasty served with crackers!

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