To make egg salad, follow these general steps:
- Cook the eggs: Hard boil eggs by placing them in a pot, covering with cold water, and bringing to a boil. Once boiling, turn off the heat and let the eggs sit covered in hot water for about 10-12 minutes. Then cool them in ice water for easier peeling
- Peel and chop eggs: Peel the cooled eggs and chop them into pieces, typically about ¼ to ½ inch in size
- Prepare the dressing: In a bowl, mix mayonnaise with mustard (Dijon or yellow), and optionally lemon juice or vinegar for brightness. Season with salt, pepper, and sometimes a bit of sugar or Worcestershire sauce for extra flavor
- Combine ingredients: Add the chopped eggs to the dressing and gently fold to combine. You can also add finely chopped celery, onions (green or red), herbs (dill, parsley, chives), and other flavorings like relish or paprika
- Adjust seasoning and chill: Taste and adjust seasoning as needed. Chill before serving for best flavor. Serve on bread, crackers, or salad greens
Basic Egg Salad Ingredients:
- Hard boiled eggs
- Mayonnaise
- Mustard (Dijon or yellow)
- Salt and pepper
Optional Add-ins:
- Celery
- Green or red onion
- Fresh herbs (dill, parsley, chives)
- Lemon juice or vinegar
- Paprika
- Relish or pickles
This simple recipe yields a creamy, flavorful egg salad perfect for sandwiches or as a side
