Place hard boiled egg, mayo and mustard in a small bowl stir gently until combined. Add the cornichons, chives and salt and pepper to taste.
Serve with your favorite bread or lettuce wraps and enjoy!
Notes
Egg salad keeps in an air tight container in the refrigerator for up to 3-5 days.
This recipe is easily doubled or tripled if feeding a crowd.
Cornichons may be substituted with your favorited chopped pickles or even relish.
This recipe is versatile! Use Greek yogurt or your favorite mayo, or change things up with your favorite herbs, spices or even chopped olives. It makes a great egg salad sandwich or lettuce wrap.
This recipe is gluten-free, dairy-free, vegetarian, keto and paleo friendly.