The Directions for Making Egg Salad
Skip the peanut butter and jelly and create a creamy, savory spread for your sandwiches. The humble boiled egg provides the basis for a quick sandwich filling. A common pitfall in egg salad recipes is too much liquid, resulting in unappetizing, soggy egg salad. Mastering the correct ratios when making egg salad ensures the filling is creamy, but holds together well. The ingredients should complement the delicate flavor of the eggs without overpowering them. Does this Spark an idea?
Things You'll Need
- Pot
- 6 eggs
- Knife
- Bowl
- 1 stalk chopped celery
- 1/4 cup mayonnaise
- 1 tbsp. mustard
- 1 tbsp. relish
- Salt and pepper
- Fork
Instructions
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1
Place the eggs in a pot, arranging them in a single layer. Add enough water to the pot to cover the top of the eggs to a 1-inch depth.
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2
Cover the pot. Bring the water to a boil over high heat. Boil for four minutes. Turn off the heat and leave the eggs covered in the pot for 15 minutes to complete cooking.
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3
Set the pot in the sink and run cold tap water into the pot. Allow the eggs to cool completely in the cold water.
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4
Crack the eggshells all over. Peel the shells off the eggs. Hold the eggs under running tap water as you peel them to prevent the shells from sticking to the eggs.
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5
Slice the eggs into quarters. Place the quarters in a mixing bowl. Mash the eggs with the tines of a fork until they are crumbly.
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6
Add the mayonnaise, mustard, chopped celery and relish. Stir to combine, mixing the additions thoroughly with the eggs.
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7
Add salt and pepper to the egg salad to taste. Spread the salad on a sandwich or store it in a sealed container in the refrigerator for one to two days.
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Tips & Warnings
Experiment with additional herbs and seasonings. If you like, add chives, dill or garlic powder to the egg salad.
