Quick and Easy Egg Salad Recipe
Egg Salad is simple. Egg and mayonnaise is all you need. But to turn this from good to great several techniques and tweaks can make all the difference.
Servings: 4 sandwiches
Equipment
- Big Pot with Cover
- Big Bowl
- Ice
Ingredients
- 9 pcs Eggs
- 6 tbsp Mayonnaise
- Salt and Pepper To taste
Instructions
- In a big pot, place your eggs ensuring there are spaces in between.
- Fill up your pot with room temperature water about 1/2 an inch above the egg.
- In high heat, boil the eggs. Once boiling, cover the pot and turn off the heat. Let the eggs cook in the hot water for 10 minutes.
- Prepare an ice bath and once the eggs are done, carefully transfer them to the ice bath. Let it sit for 5-10 minutes until the eggs have cooled.
- Peel the eggs, wash away any excess shells, and pat dry.
- Slice the eggs in half and separate the egg whites from the yolks.
- Chop the egg whites as chunky or as minced as you like.
- Add mayonnaise to the yolks and season them with salt and pepper. Mash and mix until creamy and tasty.
- Fold the egg whites into the creamed yolk. Taste and adjust to your liking.
- Let it cool in the fridge for an hour, then serve with bread, crackers, or lettuce, and enjoy!