Egg Salad is a lunchbox staple and it's never been easier (or cleaner) than this! Ours has only REAL ingredients. Perfectly cooked eggs, our Mayo, our NEW Yellow Mustard, and some chopped parsley. We jazzed up the toppings with pickles and bacon. You could try ham, celery, bell pepper, or scallions to customize your sandwiches.

Serves 4

What you need

12 large eggs
½ cup Tessemae’s Mayo
2 tablespoons Yellow Mustard
2 tablespoons chopped fresh parsley
4 slices dark bread or romaine lettuce leaves
½ cup sliced bread and butter pickles
8 slices cooked bacon
green salad, for serving

What to do

     1. Prick each egg with a thumbtack. (This makes them super easy to peel!) Put the eggs in a large saucepan, cover with cold water by about an inch and then bring to a full boil. Cover, turn off the heat, and let stand 10 timed minutes. Drain the eggs and run them under cold water to stop the cooking. 

     2. Once the eggs are cool, peel and chop them. Stir in the Mayo, Yellow Mustard and parsley. Season to taste with salt and pepper. 

    3. Make open face sandwiches with the bread or lettuce, pickles, egg salad, and bacon. Serve with a green salad and your fav Tesse Dressing to round out the meal.