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.
You can also see our tips for making perfect hard-boiled eggs by clicking here. By following our tips and tricks, your eggs will be perfectly cooked and easy to peel!
Happy Easter everyone!Print
- 6 whole eggs in shell, brought to room temperature
- 4 quarts of water
- 1 tablespoon white vinegar
- 4 tablespoons good quality mayonnaise (homemade mayonnaise, or if store-bought, we recommend Hellmann’s)
- Pinch of salt
- Pinch of white pepper
- Fill a medium pot with three to four quarts of water and bring to a boil.
- Add white vinegar. Gently place each egg one at a time into the pot with a long-handled slotted spoon, resting them on the bottom of the boiling water. (This will help avoid cracking the eggs.)
- Bring back to a full boil and cook for 5 minutes. Turn off the heat and let eggs sit in the hot water for 13 minutes.
- Drain all the water and then shake the pot with the eggs still inside to break the shells. Under running warm water, peel off shells and set cooked eggs on a paper towel to dry.
- Roughly chop eggs into a medium bowl and add mayonnaise, salt and pepper. Stir and taste. Add more salt or pepper if needed.
- Cover bowl and place in the refrigerator until egg salad is below 40 degrees.
- Serve with crisp lettuce and your favorite bread.
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