How to Make Egg Salad – A Delicious Classic Egg Salad Recipe using 6 Eggs
We love egg salad! We love just about anything that has to do with eggs in general. Eggs are delicious and a powerhouse of nutrients. What’s not to love about them?
First thing you need to do when making egg salad is choose the healthiest eggs you can find. Remember, all eggs are not created equal.
Once you have found the best possible eggs, cook those eggs to perfection. Read more on how to boil eggs. For egg salad, you want about 10 minutes in boiling water until the yolk are firm.
Cooking the Eggs – Simply place your 6 eggs in a pan with tap water, make sure the eggs can lay on the bottom of the pan in a single layer. Fill the pan with water until it just covers the eggs. About 1 or 2 inches above the eggs is fine. Bring the water (with the eggs in the pan) to a boil. Once the water starts to boil, reduce the heat to a low simmer and start your timer for 10 minutes. After 10 minutes, carefully drain all of the hot water and then cover the eggs with cold water. Let this sit for a few minutes or until eggs are cool enough to peel.
Peel the eggs and place in a medium bowl. Start by gently pressing on the eggs with a fork. Keep working at it until the eggs are crumbled.
Once most of the eggs are crumbled, add the celery. Sprinkle the mixture lightly with salt and pepper. You want to salt and pepper the eggs before you add the dressing. Gently mix through the mayonnaise dressing and taste to see if it needs more salt or pepper.
This is a classic and favorite egg salad recipe.
- 6 large hard boiled eggs peeled
- salt & pepper
- 1/2 cup chopped celery
- 2/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon vinegar
Using a fork, crumble the eggs in a medium bowl.
Add the celery to the bowl and mix through.
Lightly salt & pepper.
Mix together the mayonnaise, mustard and vinegar and stir into the eggs.
Egg Salad Tip –> Simply mix some of the leftover egg salad with tuna or salmon for a quick and delicious lunch.