How to Make Egg Salad

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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.

Image Credit: Debbie Williams

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.

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Image Credit: Debbie Williams
Image Credit: Debbie Williams

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

Image Credit: Debbie Williams
Image Credit: Debbie Williams

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.

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Image Credit: Debbie Williams

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.

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Image Credit: Debbie Williams
Image Credit: Debbie Williams
Image Credit: Debbie Williams

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.

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Image Credit: Debbie Williams

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

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Image Credit: Debbie Williams

Step 3: Make the Egg Salad

Pour the chopped eggs into a bowl.

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Image Credit: Debbie Williams

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

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Image Credit: Debbie Williams

Add salt and pepper to taste.

Image Credit: Debbie Williams

Gently stir to combine ingredients.

Image Credit: Debbie Williams
Image Credit: Debbie Williams
Image Credit: Debbie Williams
Image Credit: Debbie Williams

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