EGG SALAD | how to make the BEST egg salad recipe + collard wrap

- Hi guys. (energetic music) So, we have Easter in a week and a half. And after Easter, most of us have a huge amount of hard-boiled eggs left over. So what do you do with all those leftover eggs? Well, you

make

egg

salad

, of course. Now, the funny thing is that historically I was never a fan of egg

salad

because it seemed like a soft, slimy mess to me. But my version today is different. My version has this beautiful chunky texture, so you can see all the ingredients. And it's packed with flavor thanks to Dijon mustard, chopped red onion, and a good amount of fresh herbs.

You can eat egg salad right out of the bowl with a fork, you can pile it on some gluten-free bread and

make

an egg salad sandwich, or you can

wrap

it in kale and make an egg salad coleslaw

wrap

, and you'll love it. I will show today at the end of the video. So let's delve deeper. We will start by filling a pot with water to make the hard-boiled eggs. If you've watched my separate video on how to make perfect hard-boiled and soft-boiled eggs, you're probably already a pro at this. But this is what you must do.

Boil the pot of water and place the eggs on the counter so they have a couple of minutes to come to room temperature. Once the water is boiling, reduce the heat to low so that no large bubbles form on the surface and gently add the eggs with a slotted spoon. Then, turn the heat back up to high and set the timer for 12 minutes. While the eggs are boiling, fill a bowl with ice water and set aside. After 12 minutes, remove the eggs to the bowl and let them cool in the ice water bath. This will prevent them from cooking and will give you a few minutes to prepare and chop the other ingredients.

And the first of those ingredients is a red onion. You'll want about a quarter cup of finely chopped red onion. Next, you will chop about two tablespoons of fresh parsley and two tablespoons of fresh chives. You can use a variety of fresh herbs in this

recipe

, and dill, basil, and tarragon are also great options. Once the eggs have cooled, tap them on the counter to break their shells and peel them. I always find it's easier to remove the shell when you start with the thicker bottom end as you can easily get under the membrane. And as soon as you do that, the rest of the shell will come off very easily.

When it comes to cutting my eggs for this

recipe

, I personally like to keep them thicker. But it is completely up to you how thick or thin you want to cut the eggs. Once the eggs are all diced, add them to a bowl along with the chopped red onion, chopped parsley, chopped chives, and a tablespoon of Dijon mustard. And I recommend Dijon and not yellow mustard. A quarter cup of mayonnaise, a teaspoon of fresh lemon juice and a pinch of salt and pepper. Then, stir it all together until it's nice and creamy. And that's how easy it is to make a delicious and classic egg salad.

But as I mentioned at the beginning, I love making coleslaw and egg salad wraps, so let me show you how. You'll start with kale. And because cabbage leaves have a thick stem that can prevent them from curling easily, we'll quickly blanch the leaf in boiling water for about 10 seconds to soften it. Alternatively, you can also steam the leaf. Transfer the leaf to your plate and cut off the excess stem. You'll also want to shave the raised part of the stem to make rolling it even easier. As for other ingredients to add to your wrap, feel free to get creative.

But today I'm going to add some slices of bell pepper and cucumber because I have them in my fridge. So I'll cut them into thin matchstick-like pieces. Add a couple tablespoons of egg salad to the

collard

greens, along with a few slices of bell pepper and cucumber, which definitely adds a nice crunch. I also love adding microgreens to all my wraps, so I'll add a pinch of those too. To wrap everything, fold the top and bottom of the sheet towards the center. Then, wrap one edge and gather it tightly as you wrap it, just as you would a burrito.

Then, cut the wrap in half and enjoy your egg salad wrap. I hope you enjoyed this video. And if you did, be sure to give it the thumbs up. And remember to tag me on Instagram if you make this recipe or any of my other recipes, as I always love seeing them.