Sometimes, as food bloggers, we think that we should be developing exotic, new recipes all the time. But when it comes to egg salad, we think a simple, classic recipe is the best!
Our six-year-old was anxious to get started on her Easter egg coloring earlier this week, so we made some hard-boiled eggs for coloring – as well as for use in our recipe development. After trying several variations of egg salad using different spices, herbs and other ingredients, the one that we decided to share was this tried-and-true, classic egg salad recipe.
Just use a good mayonnaise (either homemade mayonnaise, or if store-bought, we like Hellmann’s) and season with salt and pepper. It’s easy to put too much mayonnaise in an egg salad and mask the flavors of the egg, but we think we have the proportions of mayonnaise-to-egg just right in this classic egg salad recipe. Mixing in the mayonnaise while the eggs are still warm also helps to infuse the flavors. Just make sure that you cool this classic egg salad completely before serving for the very best flavor.
We’ve also shared our tips in the instructions below for making hard-boiled eggs that are easy to peel once they are cooked (our trick: just put some white vinegar in the boiling water), as well as the exact amount of cooking time so your eggs are perfectly cooked and not overdone.
Happy Easter everyone!