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.
Things You’ll Need
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6 large eggs
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1 teaspoon regular or dijon mustard
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1 teaspoon red wine vinegar
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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.
When the timer goes off, pour off the boiling water and fill the pan with cold water.
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.
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.
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.
Cut through the eggs in both directions to catch any large chunks you may have missed.
Step 3: Make the Egg Salad
Pour the chopped eggs into a bowl.
Add 1 teaspoon mustard, 1 teaspoon red wine vinegar and 1/4 cup mayonnaise to the mixture.
Add salt and pepper to taste.
Gently stir to combine ingredients.
