How to make Egg Salad
Learn How to make Egg Salad my way for all the time classic, egg sandwich craving! I'll explain the three-ingredients and technique that create the foundation for this anytime favorite. Once complete, sample it on a crunchy tostadita and top it with your favorite salsa or made as is.
Yield: 3
Cost: 3.00
Equipment
- 1 Fork
- 1 Small Mixing Bowl
- 1 Knife to chop eggs
Materials
- 4 whole hard boiled eggs
- 2 tablespoons mayonnaise add 1/2 tsp at a time, if you like more
- 1/4 dash salt and cracked pepper (or ground)
Instructions
To cook the Eggs
- For stovetop, boil the eggs for 9 to 11 minutes in water on medium high heat. Once cooked, carefully transfer eggs into bowl and cover with tap cold water to cool (about 10 minutes).
How to Make the Egg Salad
- Cut cooled eggs and separate whites from the yolks. Place yolks in a bowl and dice the whites on the cutting board.
- Use the back of the fork to finely break up yolks. Add mayo and mix well for just about 2 minutes.
- Fold in diced egg and sprinkle with salt + pepper.
Notes
Yield: about 1 cup, enough for 3 salads, sandwiches or wraps.
Storage: Keep remaining egg salad in a food safe container with airtight lid for freshness and eat within 3-4 days for best flavor. Leaving leftovers uncovered will create a dry top layer.
To refresh: Fluff egg salad to revive.
Breaking up hard boiled yolks can also be done gently with your hand but we use a fork since the fresh yolks will still be warm. Also, less messy!
Garnish with any of your favorite herbs and leafy greens.