Quick & Easy Egg Salad

Quick & Easy Egg Salad
The classic egg salad recipe simplified to perfection! Makes a delicious sandwich served on lightly toasted bread and topped with lettuce.
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Ingredients
  1. 6 eggs
  2. 1/4 cup white distilled vinegar
  3. few pinches of salt
  4. 1/3 cup mayonnaise
  5. 1 tablespoon mustard, dijon or stoneground
  6. 1/2 teaspoon salt
  7. 1/2 teaspoon pepper
  8. 1 tablespoon fresh or dried herbs of choice
  9. 3-4 drops hot sauce, optional
  10. couple dashes of paprika, optional
Instructions
  1. Fill a saucepan 3/4 full with water, so that the eggs will be covered completely. Add salt and vinegar to the water. Adding salt will help water to boil and this amount of vinegar will make the eggs easy to peel.
  2. Cover pan and bring up to a gentle boil. Once water begins to boil, carefully add eggs and reduce heat to simmer. Let simmer for 15 minutes.
  3. A few moments before the eggs have finished, prepare an ice water bath. To do this, combine cold water and ice cubes in a bowl large enough to fit all of the eggs without overcrowding.
  4. When eggs are done, remove them from the pan and carefully place into the ice water. Let sit for at least 10 minutes, until eggs are cooled throughout.
  5. Once eggs are cooled enough, remove from ice bath and peel shell off of each egg. Rinse the eggs under running water, making sure all of the shell has been removed.
  6. Next, roughly chop the eggs and place them in a small mixing bowl. Combine eggs with the mayo, mustard, herbs, salt and pepper. Add paprika and a few drops of hot sauce, if desired. Mix everything together until evenly distributed. Add more mayo until it has reached a good consistency.
  7. Cover the bowl and chill in refrigerator until ready to serve.
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2 Responses to Quick & Easy Egg Salad

  1. Jessica Sharma says:

    Absolutely love the recipes

  2. Jessica Sharma says:

    I love the recipes and hope to receive more.

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