Egg Salad

Name: Egg Salad
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Ingredients: 12 hard boiled eggs, peeled and chopped (I put my egg slicer to use for this, slicing each egg 2 ways but you can use a pastry blender, a fork or a knife to break the eggs up into small bits.); ½ cup mayonnaise; ½ tsp salt; 1 tsp dijon mustard; Fresh cracked black pepper; 2-3 green onions or a small bunch of chives chopped; 2 tablespoons of fresh dill, chopped (or 1 tsp of dried)

6 steps

Prep:10minCook:11min

The most difficult part of making egg salad is boiling the eggs. If you follow the method outlined below you will get perfectly peelable, headache free boiled eggs every single time. Hard boiled eggs are good for up to 5 days in the fridge, so you can make your life easy by doing up a couple of dozen at the beginning of the week to use in salads, sandwiches, breakfast wraps, snacking or for making egg salad. Keep hard boiled eggs in a covered container. The shells are still porous and the eggs can absorb flavours lingering around in your fridge. Prepared egg salad should be used within 5 days (if it lasts that long).

Updated at: Thu, 17 Aug 2023 12:03:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories253.6 kcal (13%)

Total Fat22.6 g (32%)

Carbs1.2 g (0%)

Sugars0.5 g (1%)

Protein11.2 g (22%)

Sodium417.7 mg (21%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

12eggs

hard boiled, peeled and chopped, I put my egg slicer to use for this, slicing each egg 2 ways but you can use a pastry blender, a fork or a knife to break the eggs up into small bits

½ cupmayonnaise

½ tspsalt

1 tspdijon mustard

fresh cracked black pepper

2green onions

or a small bunch of chives chopped

2 tablespoonsfresh dill

chopped

Instructions

Perfect Hardboiled Eggs

Step 1

Add 1 tablespoon of white vinegar to a large pot of salted water and bring it to a boil.

Step 2

Gently lower 12 cold eggs into the boiling water. I like to use a sieve to gently add all the eggs at one time rather than adding them one at a time by hand.

Step 3

As soon as the eggs are in the water, set a timer for 11 minutes. The water will come back up to a boil and that’s perfect. Let it boil. Cover with a lid if the water is splashing about and making a mess.

Step 4

At the end of 11 minutes remove the eggs from the heat. Drain off the hot water and immediately begin running very cold tap water over the eggs. You can even add a couple of cups of ice cubes to the water if you like. The idea is to stop the cooking and cool the eggs as quickly as possible. After 10-15 minutes in cold water store the eggs in the fridge. Cold eggs peel easier than eggs that are still slightly warm.