Ingredients for Traditional Egg Salad
- 6 large eggs
- Water
- 1/2 cup mayonnaise (or to taste)
- 1/2 teaspoon salt (or to taste)
- White Pepper
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How to Make Traditional Egg Salad
- Gently place 6 large eggs into a medium pot filled with 3-4 quarts of cold water.
- Bring the water to a rolling boil over medium-high heat.
- Once boiling, immediately remove from heat, cover the pot, and let the eggs sit in the hot water for exactly 13 minutes.
- After 13 minutes, drain the hot water and run the pot under cold water for 30 seconds to stop the cooking process.
- Gently tap the eggs all over on a countertop to create cracks in the shells.
- Peel the eggs under cold running water. The shells should slip right off.
- Roughly chop the peeled eggs into a medium bowl.
- Add 1/2 cup of mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the chopped eggs.
- Stir gently to combine. Taste and adjust seasoning with additional salt and pepper as needed.
- Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and the egg salad to chill thoroughly (below 40°F).
- Serve your delicious egg salad on crisp lettuce with your favorite bread or crackers!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
9g
Fat
30g
Carbs
2g
