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: 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.

(Image: Debbie Williams)
(Image: Debbie Williams)

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

(Image: Debbie Williams)
(Image: 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.

(Image: 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.

(Image: Debbie Williams)
(Image: Debbie Williams)
(Image: 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.

(Image: Debbie Williams)

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

(Image: Debbie Williams)

Step 3: Make the Egg Salad

Pour the chopped eggs into a bowl.

(Image: Debbie Williams)

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

(Image: Debbie Williams)

Add salt and pepper to taste.

(Image: Debbie Williams)

Gently stir to combine ingredients.

(Image: Debbie Williams)
(Image: Debbie Williams)
(Image: Debbie Williams)
(Image: Debbie Williams)
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