6 whole eggs in shell, brought to room temperature
4 quarts of water
1 tablespoon white vinegar
4–6 tablespoons good quality mayonnaise (homemade mayonnaise, or if store-bought, we recommend Hellmann’s)
Pinch of table salt (not kosher 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. You may use some or all of the 4-6 tablespoons of mayonnaise depending on how creamy you like the texture.
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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Nutritional information below does not include any bread shown in the photos.