It forever changed the way I make egg salad.
The chives bring brightness and depth without overpowering the egg salads flavor.
The super creamy mayo comes together in a few minutes in a food processor.
Simply Recipes / Getty Images /Sara Haas
I only eat egg salad when I make it.
It sounds complicated, but its as simple as throwing all the ingredients in a food processor.
The reason is simple: homemade is always better and Carla’s is especially creamy and super light.
Simply Recipes / Sara Haas
Plus, she adds chives, which gives it a subtle and delicious onion flavor.
Try it once and you’ll understand why.
While those are cooking, you’ve got the option to make the chive mayonnaise.
Simply Recipes / Sara Haas
Carla keeps it simple by having you use a food processor instead of a bowl and whisk.
With the motor running, stream in 1 1/2 cups vegetable oil followed by 1/2 cup roughly chopped chives.
This takes about 3 minutes if you have all the ingredients prepped before you get started.
Stir in one cup of the chive mayo and a bit of fresh parsley.
You’ve just made yourself the most delicious egg salad ever.
