Egg salad is a simple, traditional salad that is a good source of protein. It stirs up in a flash and is as appropriate for a special luncheon as it is for an after school snack. This is a basic recipe, but you can add a variety of interesting ingredients if desired.

egg salad

Things You’ll Need

  • 6 large eggs

  • 1 teaspoon regular or dijon mustard

  • 1 teaspoon red wine vinegar

  • 1/4 cup mayonnaise

Step 1: Boil the Eggs

Place 6 eggs in cold water and bring to a boil. As soon as the water begins to bubble, turn the stove to medium heat and set a timer for 5 minutes.

eggs boiling set timer for 5 minutes

When the timer goes off, pour off the boiling water and fill the pan with cold water.

pour off boiling water fill pan with cold water

After the eggs have cooled slightly, crack each egg all the way around and gently roll it on the counter or edge of the sink.

cracked egg

Lift a piece of the shell, including the thin membrane. Run cold water under the membrane. The shell should now peel off, often in one piece, leaving a perfectly peeled egg.

shell peeling off perfectly peeled egg correctly boiled egg

Step 2: Chop the Eggs

Place a piece of parchment paper on a cutting board. Cut the egg lengthwise into thirds. Hold the egg together, turn it 90 degrees and dice.

chopping the egg

Cut through the eggs in both directions to catch any large chunks you may have missed.

chopped eggs

Step 3: Make the Egg Salad

Pour the chopped eggs into a bowl.

chopped eggs in bowl

Add 1 teaspoon mustard, 1 teaspoon red wine vinegar and 1/4 cup mayonnaise to the mixture.

eggs with other ingredients

Add salt and pepper to taste.

eggs, ingredients, salt and pepper

Gently stir to combine ingredients.

gently stir finished egg salad pretty egg salad egg salad with rooster


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