easy egg salad
photograph by Matt Hulsman

Yield: 2 cups.

8 hard-boiled eggs, peeled
½ cup mayonnaise
¼ teaspoon yellow mustard
2 tablespoons rice vinegar
½ teaspoon onion powder
Salt and pepper to taste

Chop eggs and place in a mixing bowl. In a separate bowl, whisk together mayonnaise, mustard, vinegar, and onion powder. Pour dressing over chopped eggs and mix well. Add salt and pepper to taste. Refrigerate egg salad 1 hour before serving.

“There’s nothing better than the taste of fresh, local eggs. I get mine weekly from Massey Creek Farms at the Greensboro Farmers Curb Market.” — Lynn Wells

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.