Simple and Delicious Egg Salad

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Egg Salad

 

Simple Egg Salad

Egg Salad is one of those basic dishes that can be difficult to make.  I’ve made some pretty interesting batches.  But then I learned a simple trick that makes Egg Salad so much easier that it always turns out perfectly.  Instead of chopping up the hard cooked eggs together, I separate the whites and the yolks, then only add the mayonnaise to the yolks.  I add less mayo and get the perfect texture for a creamy, delicious batch every time.  My family loves Egg Salad, and it’s a great way to make lunch on a budget for a few or a crowd.

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Four Ingredients for Perfect Egg Salad

I’ve seen some crazy ingredients in Egg Salad, but I find this simple recipe makes the best Egg Salad you’ve ever had.  Hard cooked eggs, which I bake instead of boil for perfect results, forms the base.  Mayonnaise creates a creamy texture with just a bit of zip.  Then a simple seasoning of salt and pepper for the perfect, classic flavor that makes Egg Salad a timeless favorite.  Sometimes, to add another layer of flavor and spice things up a little bit, I’ll add a bit of dry mustard to the mix.  It zips things up and wakes up your taste buds for a fantastic sandwich.

Simple and Delicious Egg Salad

Simple and Delicious Egg Salad

Ingredients

  • 12 eggs, hard cooked, cooled, and peeled
  • 3-4 T mayonnaise
  • salt
  • pepper

Instructions

  1. Cut the eggs in half and place the yolks in a small bowl and the whites in a larger bowl.
  2. Mash the yolks with a fork then add the mayonnaise, 1 tablespoon at a time, until you get a creamy smooth consistency.
  3. Season with salt and pepper to taste.
  4. Using a pastry cutter or two knives, cut the whites into small pieces.
  5. Add the yolks to the whites and mix well.
  6. Taste and season, if needed.
  7. Refrigerate any leftovers.
http://modernchristianhomemaker.com/simple-delicious-egg-salad/

Egg Salad or Deviled Eggs

Mixing the mayonnaise with just the egg yolks is also how I make my family favorite Deviled Eggs, making this Egg Salad recipe double duty.  Instead of chopping up the egg whites for the Egg Salad, fill them back up for a batch of delicious deviled eggs.  I make them pretty by placing the egg yolk mixture in a sandwich baggie, cutting the tip and piping it into the whites for a beautiful display.  Whether you make Egg Salad or Deviled Eggs, you’ll have a family favorite too!

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Comments

  1. I’m surprised you don’t add any mustard. I don’t like mustard, generally speaking, but being raised with a German-influenced grandmother I have to add some to mine!

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